Ingredients
Crust
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
- 2 Tablespoons (25g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
- 1/4 cup (60ml) ice cold water
- 1 large egg beaten with 1 Tablespoon (15ml) milk (egg wash)
- Optional: sliced almonds and coarse sugar
Frangipane
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 1/2 cup (50g) almond flour or almond meal
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
Blueberry Peach Filling
- 3 heaping cups peach slices (about 2–3 medium peaches)
- 1 cup (140g) blueberries
- 1 Tablespoon granulated sugar
- 1 Tablespoon almond flour, almond meal, or all-purpose flour
Instructions
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or two forks, cut in the cold cubed butter until mixture resembles coarse pea-sized crumbs. Add the ice cold water and stir until the flour is moistened, adding an extra tablespoon if dough seems dry. Turn the dough out onto a lightly floured surface and gently work into a ball. Flatten into a thick disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 3 months).
- Prepare the frangipane: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, egg, almond flour, sugar, almond extract, and vanilla extract on medium-high speed until combined and creamy. Cover and refrigerate until ready to use.
- Make the blueberry peach filling: Gently toss the peach slices, blueberries, sugar, and almond flour together in a bowl until all fruit is coated. Cover and refrigerate until assembly.
- Preheat oven and prepare baking sheet: Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Trim edges if desired for a clean look. Transfer dough to prepared baking sheet (either by transferring rolled dough or rolling directly onto parchment/silicone mat).
- Assemble the galette: Spread the frangipane evenly over the center of the dough, leaving a 3-inch border. Arrange the peach and blueberry filling on top, leaving any excess juices in the bowl to prevent sogginess. Fold the dough edges over the filling, overlapping and gently pressing to seal. Brush the crust edges with egg wash and sprinkle with sliced almonds and coarse sugar if desired.
- Chill the galette: Refrigerate the shaped galette for at least 20 minutes and up to 8 hours. Cover lightly if chilling longer than 1-2 hours.
- Bake: Bake in the preheated oven for 35-38 minutes until the crust is golden and the filling bubbles. Remove from oven and cool on the baking sheet for 10 minutes.
- Serve and store: Serve warm, optionally with vanilla ice cream. Store leftover galette covered in the refrigerator for up to 5 days.
Notes
- Make Ahead: Dough and frangipane can be made up to 3 days ahead and refrigerated. Dough can also be frozen up to 3 months; thaw overnight before using.
- Special Tools: Pastry cutter, electric mixer (handheld or stand), rolling pin, baking sheet, silicone mat or parchment paper, pastry brush.
- Peaches: Slices between 1/8 and 1/4 inch thick; peeling is optional.
- Fruit: Fresh is best, but thawed frozen fruit can be used; blot to reduce excess moisture.
- Cold Ingredients: Use very cold butter and water for crust to keep it flaky and prevent spreading.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
