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finished peach blueberry galette

Peach Blueberry Galette

Fresh peaches and blueberries enclosed in a tender rustic crust.
Course Dessert
Cuisine American, French
Keyword peach galette, blueberry galette, galette, fruit galette, rustic pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 580kcal



  • 2 c all-purpose flour
  • 1 c butter cold, cut into small slices about ⅛ inch thick
  • 1 c small curd cottage cheese
  • ½ tsp almond extract can substitute vanilla extract
  • ¼ c light brown sugar
  • 1 tbsp light brown sugar
  • 3 med peaches sliced med-thin (you can either peel or leave the skin on.)
  • 1 pint fresh blueberries
  • 1 tbsp corn starch
  • 1 lg egg beaten


  • Place flour and cold sliced butter into a mixing bowl. Using a pastry blender, cut the butter into the flour until the mixture is the size of small peas.
  • Add cottage cheese and mix with a spoon until combined. Using your hands, shape into a ball.
  • Cover dough with plastic wrap and chill for 1 hour.
  • Preheat oven to 400 degrees.
  • Place peaches and blueberries in a large bowl. Add ¼ cup brown sugar, cornstarch, and almond extract. Gently toss to coat the fruit. Set aside.
  • Roll dough to a 12-inch circle on a piece of flour-dusted parchment paper. Leave the dough on the parchment paper and transfer to a baking sheet.
  • Spoon fruit mixture onto dough circle, and spread toward edges, leaving about 2-inches all around without fruit.
  • Fold dough edges over, crimping and pleating edges as needed all around.
  • Brush the beaten egg over crust edges and spinkle with the 1-tbsp. brown sugar.
  • Bake on center rack of the preheated oven for about 45 minutes or until browned.
  • Remove to a cooling rack and cool before slicing.


Serving: 1piece | Calories: 580kcal | Carbohydrates: 64g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 88mg | Sodium: 451mg | Potassium: 305mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1282IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 2mg