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Peach and blueberry galette

45 mins Cook
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Rustic and comforting, this peach and blueberry galette is the kind of dessert that feels like home. Sweet, fruity filling beneath a rich and buttery crust. There’s no fuss here — just good ingredients, lovingly baked, and meant to be sliced straight from the tray and shared. Serve it warm with vanilla ice cream, whipped cream, or custard, and let it be the centrepiece of a happy table.

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Peach and Blueberry Galette

Peach and Blueberry Galette

agnesgempackfoods-ie
prep time
15 mins
cooking time
45 mins
servings
6-8
total time
1hr

Equipment

  • Mixing spoon

  • Mixing bowl

  • Knife

  • Baking tray

  • Scales

  • Cling film

  • Rolling pin

Ingredients

  • For the Base:

  • 150g Gem Plain Flour, chilled in the freezer for 30 minutes

  • ½ tsp salt

  • 120g cold butter, cubed

  • 4 tbsp sour cream

  • 2 tsp fresh lemon juice

  • 60ml ice water

  • For the Filling:

  • 2 large peaches, pitted and thinly sliced

  • 50g blueberries

  • 50g Gem demerara sugar, plus extra for sprinkling

  • 1 egg, beaten with 1 tbsp milk

  • To Serve:

  • Vanilla ice cream, whipped cream or custard

Instructions

1
Combine the salt and flour in a large mixing bowl. Rub in the butter until the mixture is crumbly.
2
In a small bowl, whisk together the sour cream, lemon juice and water. Stir this into the flour mixture until it comes together as a dough — be sure not to over-mix.
3
Turn the dough out onto a work surface and shape into a disc. Wrap in cling film and refrigerate for one hour.
4
Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.
5
In a bowl, toss the peaches, blueberries and brown sugar until combined.
6
Roll the dough out on a floured work surface until it is about 30cm round. Transfer the pastry to the baking tray.
7
Arrange the peaches over the dough, leaving a 5cm border. Fold the border over the filling, pleating the edge to make it fit and leaving the centre open.
8
Brush the crust with the beaten egg and sprinkle with sugar. Bake for 40-45 minutes until the crust is golden brown and the mixture is bubbling.

Notes

Serve with whipped cream, vanilla ice cream or custard.
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