This delicious peach and blueberry galette is a summer delight! Galettes are free-form pies, and with this version using store-bought pie dough, this is such an easy dessert to throw together! This galette serves enough for you and 5 friends, and it tastes as good as it looks.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
320g
blueberries, rinsed and pick through (about 2 cups)
66g
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (22.5cm)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1 large
large egg, beaten
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
1 pint
blueberries, rinsed and pick through (about 2 cups)
1/3 cup
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (9 inch)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1
large egg, beaten
Utensils
Medium Bowl
Ninja Sheet Pan
Step 1
In a medium bowl, gently mix the peaches and blueberries with 1/3 cup of sugar, flour, allspice, lemon zest (if using), and salt.
Step 2
On the sheet pan, unroll the crust, patching any tears if necessary. Arrange the fruit in the center of the crust, leaving about 1 ½ inches of space around the edges. Distribute the butter pieces over the fruit. Fold the outside edge of the crust over the outer circle of the fruit, making pleats as necessary. Brush the crust with the egg. Sprinkle the remaining 2 tablespoons of sugar over the crust and fruit.
Step 3
Select BAKE, set temperature to 350 F, and set time to 20 minutes. Select START/PAUSE to begin preheating.
Step 4
Once the unit has preheated, slide the pan into the oven.
Step 5
After about 15 minutes, check the galette, rotating the pan if the crust is not browning evenly. The galette is done when the crust is deep golden brown and the fruit is bubbling.
Step 6
Remove the pan from the oven and let cool for 10 minutes, then cut into wedges and serve warm.
In a medium bowl, gently mix the peaches and blueberries with 1/3 cup of sugar, flour, allspice, lemon zest (if using), and salt.
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
320g
blueberries, rinsed and pick through (about 2 cups)
66g
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (22.5cm)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1 large
large egg, beaten
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
1 pint
blueberries, rinsed and pick through (about 2 cups)
1/3 cup
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (9 inch)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1
large egg, beaten
Step 2 of 6
On the sheet pan, unroll the crust, patching any tears if necessary. Arrange the fruit in the center of the crust, leaving about 1 ½ inches of space around the edges. Distribute the butter pieces over the fruit. Fold the outside edge of the crust over the outer circle of the fruit, making pleats as necessary. Brush the crust with the egg. Sprinkle the remaining 2 tablespoons of sugar over the crust and fruit.
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
320g
blueberries, rinsed and pick through (about 2 cups)
66g
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (22.5cm)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1 large
large egg, beaten
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
1 pint
blueberries, rinsed and pick through (about 2 cups)
1/3 cup
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (9 inch)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1
large egg, beaten
Step 3 of 6
Select BAKE, set temperature to 350 F, and set time to 20 minutes. Select START/PAUSE to begin preheating.
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
320g
blueberries, rinsed and pick through (about 2 cups)
66g
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (22.5cm)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1 large
large egg, beaten
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
1 pint
blueberries, rinsed and pick through (about 2 cups)
1/3 cup
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (9 inch)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1
large egg, beaten
Step 4 of 6
Once the unit has preheated, slide the pan into the oven.
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
320g
blueberries, rinsed and pick through (about 2 cups)
66g
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (22.5cm)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1 large
large egg, beaten
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
1 pint
blueberries, rinsed and pick through (about 2 cups)
1/3 cup
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (9 inch)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1
large egg, beaten
Step 5 of 6
After about 15 minutes, check the galette, rotating the pan if the crust is not browning evenly. The galette is done when the crust is deep golden brown and the fruit is bubbling.
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
320g
blueberries, rinsed and pick through (about 2 cups)
66g
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (22.5cm)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1 large
large egg, beaten
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
1 pint
blueberries, rinsed and pick through (about 2 cups)
1/3 cup
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (9 inch)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1
large egg, beaten
Step 6 of 6
Remove the pan from the oven and let cool for 10 minutes, then cut into wedges and serve warm.
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
320g
blueberries, rinsed and pick through (about 2 cups)
66g
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (22.5cm)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
1 large
large egg, beaten
2
large Peach is or nectarines, peeled and cut into 1/2-inch slices (about 2 cups)
1 pint
blueberries, rinsed and pick through (about 2 cups)
1/3 cup
plus 2 tablespoons granulated sugar, divided
2 tablespoons
unbleached all-purpose flour
1/4 teaspoon
ground allspice or cinnamon
1/2 teaspoon
grated lemon zest (optional)
pinch kosher or fine salt
1 (9 inch)
refrigerated pie crust (or use homemade)
2 teaspoons
unsalted butter, cut into pea size pieces
