Description
This Honey Vanilla Peach Blueberry Galette is a rustic and delightful dessert featuring a flaky homemade crust filled with juicy peaches and fresh blueberries, sweetened with honey and vanilla. Baked to golden perfection, it's an easy-to-make galette perfect for showcasing summer fruits with a hint of warm vanilla and a touch of honey drizzle.
Ingredients
FOR THE CRUST
- 1 ¼ cups (160 g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
FOR THE FILLING
- 3 ripe peaches, sliced
- 1 cup fresh blueberries
- 3 tablespoons honey, plus extra for drizzling
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
FOR FINISHING
- 1 egg
- 1 tablespoon coarse sugar (optional)
Instructions
- PREPARE THE DOUGH: Combine flour, sugar, and salt in a mixing bowl. Add cold butter and work it into the flour using your fingers or a pastry cutter until the mixture forms coarse crumbs with small butter pieces visible. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape dough into a disk, wrap tightly, and chill for at least 30 minutes to firm up the butter and hydrate the flour.
- PREPARE THE FILLING: Add sliced peaches and blueberries to a large bowl. Pour in honey and vanilla extract, then add sugar, cornstarch, and lemon juice. Toss gently until fruit is evenly coated. Let the mixture rest for about 10 minutes so the fruit releases juices and the cornstarch begins to absorb liquid.
- ROLL OUT THE DOUGH: Preheat oven to 400°F (200°C). Place chilled dough on a lightly floured surface and roll into a 12-inch circle. Keep the thickness even and edges slightly rustic. Transfer the rolled dough onto a parchment-lined baking sheet to prepare for filling.
- ASSEMBLE THE GALETTE: Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the edges. Fold the dough edges over the fruit, pleating as needed to hold the filling in place. Beat the egg and brush it over the folded crust, then sprinkle coarse sugar on top if added texture is desired.
- BAKE THE GALETTE: Place the baking sheet in the oven and bake for 35–40 minutes until the crust turns golden brown and the filling bubbles actively. Remove from oven and allow the galette to cool slightly so the filling can set. Drizzle additional honey over the top before serving for added sweetness and shine.
Notes
- For best results, use ripe but firm peaches to avoid overly mushy filling.
- Keep the butter cold when making the crust to ensure flakiness.
- You can substitute honey with maple syrup or agave nectar if desired.
- Chilling the dough before rolling helps prevent shrinkage during baking.
- If you prefer, brush the crust with milk or cream instead of egg for a dairy-free option.
