peach blueberry galette 8 servings 90 min prep time 02 hrs 25 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* This delicious peach blueberry galette has all the amazing flavors of a pie without the stress. It is a rustic fruit tart recipe you can make in no time. Make the easy homemade galette dough with cultured butter, fill it with the juicy summer fruit, fold the sides of the dough onto the fruit, and bake for the ultimate summer dessert. Ingredientsfor the galette dough1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 10 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cold, cut into small cubes 4-5 tablsepoons ice-cold water for the filling2 medium peaches, sliced 1/4 inch thick slices 1 plum, sliced 1/4 inch thick slices 1/2 cup blueberries 1 1/2 tablespoons coconut sugar or brown sugar 1/2 cup almond meal or almond flour (optional) 1 egg yolk, lightly whisked 1/2 cup sliced almonds 1 tablespoon honey Directions STEP 1 To make the galette dough: place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps. STEP 2 Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoons increments. STEP 3 At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. STEP 4 Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight. STEP 5 Take it out of the fridge 10 minutes before you are ready to roll it out. STEP 6 To make the filling: place peaches, plums, blueberries in a bowl. Sprinkle with coconut sugar. Set aside to macerate. STEP 7 Pre-heat the oven to 375 degrees F. Prepare a sheet of parchment paper that will fit into the baking sheet. STEP 8 To assemble: Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto a baking sheet. STEP 9 If you are using, sprinkle it evenly with almond meal leaving a 2-inch border on the sides. STEP 10 Spread the fruit on top slightly mounting in the middle, again leaving a 2-inch border around the edges. STEP 11 Roll the sides of the dough overlapping as you go around and pleating the dough. STEP 12 Brush the outer crust with egg yolk and sprinkle with sliced almonds lightly pressing to make sure they stick. STEP 13 Bake 50-55 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool. STEP 14 If preferred, dilute honey with a tablespoon of water and lightly brush the top of the fruit. STEP 15 Serve while it is still warm. Foolproof Living Foolproof Living Aysegul Sanford is the author and photographer behind the food blog, Foolproof Living. She resides in Atlanta, GA with her husband. Originally from Turkey, she incorporates her mother's cooking techniques and recipes in her daily cooking and makes it a priority to use fresh and local ingredients that are in season. Her motto in life is "if you can read then you can cook." To learn more about Aysegul, visit her blog, Foolproof Living. Related Recipes Gluten Free Chocolate Bundt Cake Pecan Tart French “Tarte aux fraises” Strawberry Galette With Whole Wheat Crème Fraîche Crust Sweet Potato Meringue Pie with Salted Pecan Crème Fraîche Honey Crème Fraiche Ice Cream with Cherry Swirl