Ingredients for Blueberry And Peach Galette
- Fresh Blueberries
- 2 cups sliced fresh peaches
- 1 tablespoon coarse sugar (for sprinkling)
- 1/4 cup all-purpose flour
- Fresh Lemon Juice
- Refrigerated Pie Crust
- 1 large egg white
- 1 tablespoon milk
- Coarse Sugar
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How to Make Blueberry And Peach Galette
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one 14-inch circle of room temperature pie crust. Carefully transfer the dough, using the parchment paper, onto the baking sheet.
- In a large bowl, gently toss together 2 cups blueberries, 2 cups sliced peaches, 1/4 cup all-purpose flour, 1/2 cup granulated sugar, and 1 tablespoon lemon juice.
- Mound the fruit mixture in the center of the pie crust, leaving a 3-inch border.
- Fold the edges of the dough over the fruit, pleating as needed to create a rustic look. The dough will overlap in places; this is intentional!
- In a small bowl, whisk together 1 egg white and 1 tablespoon of milk. Brush the mixture onto the exposed pie crust edges.
- Sprinkle 1 tablespoon of coarse sugar over the wet dough.
- Bake for 60-70 minutes, or until the crust is golden brown and the fruit is bubbly.
- Let cool slightly on the baking sheet before serving warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
89g
Fat
9g
Carbs
12g