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Blueberry and Peach Galette: A Taste of Summer

Blueberry and Peach Galette: A Taste of Summer

Even though baking doesn’t feel like a summer activity, there are so many wonderful ingredients to use this time of year. Peaches and blueberries seem to signal the height of summer. This is less fussy than a pie and it’s wonderful if it looks a bit rustic.




1 1/2 cups all-purpose flour
1 1/2 teaspoons brown sugar
1/4 teaspoon salt
1 /2 cup cold unsalted butter, cut into small pieces or frozen and grated
1/3 cup ice cold water


2 peaches
3 cups blueberries
1/4 cup flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon vanilla
1/8 cup lemon juice
1 tablespoon unsalted butter, cut into small pieces



For the pastry, combine flour with sugar and salt. Add butter (if grated) and mix. If cut in pieces, crumble butter between your fingers until you get small pieces and a texture similar to oatmeal. Sprinkle water over the flour and mix until the pastry just begins to come together; you should still be able to see small pieces of butter in it. Gather pastry together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate for at least an hour, or overnight to use the next day.

For the filling, peel the peaches, cut into slices and place in a medium sized bowl. Add blueberries and all other filling ingredients and mix gently. Let stand 10 minutes.

Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to 1/8 inch thickness into a large circle. Transfer to a parchment paper-lined baking sheet. Spread filling over the pastry to within 1.5 inches of the edge. Dot with the tablespoon of butter pieces. Fold the pastry edge up and over the the filling to create a border, there will be some spots where the pastry overlaps. You can glaze the with an egg wash and sprinkle with coarse sugar if you like .

Bake the galette for about 45 minutes to 1 hour, until the pastry is nicely browned and crisp and the fruit is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

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