Peach and Blueberry Galette

Peach and Blueberry Galette
Photo by Maren Caruso


  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour, more for rolling
  • 1 large egg, beaten
  • ¾ lb. blueberries, rinsed and picked through (about 2 cups)
  • 1 lb. peaches, peeled and cut into ½-inch slices (about 2 cups)
  • ½ tsp. table salt
  • 1 large egg yolk
  • 2 Tbs. unbleached all-purpose flour
  • + 7 more ingredients
    • Pinch of table salt
    • 3 Tbs. whole milk
    • 2 Tbs. demerara sugar
    • ¼ tsp. ground cinnamon
    • 1 Tbs. granulated sugar
    • 5-½ oz. (11 Tbs.) unsalted butter, chilled and cut into ½-inch dice
    • ¼ cup light muscovado sugar or light brown sugar

Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of ...

View full recipe at Fine Cooking


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