Berry Peach Galette

This Berry Peach Galette uses fresh summer fruit for a beautiful, rustic dessert! Includes simple recipe for homemade dough, or use store bought pie crust dough. 

When did we decide that perfect was beautiful? I think I might be in the minority here, but when I see a perfect pie lattice or a beautifully decorated cake, I just get stressed out just thinking about getting it "just right." When I first considered making this Berry Peach Galette, I originally envisioned it as a pie. But, since 2020 has me a little weary, I went for pie's lazy (but fancy-sounding) cousin, a peach galette! 

Making a galette instead of a traditional pie takes removes a lot of pressure. You don't have to worry about rolling the dough until it's an even thickness, making sure the dough doesn't tear, crimping the edges evenly or putting a beautiful top on it! 

Now, if making the perfect pie is your thing, don't think I'm hating on you! I just know it's not for me. I love galettes like this Berry Peach Galette because they're perfectly imperfect. They're rustic and their imperfections make them interesting!  

I used blueberries in this Berry Peach Galette, but I encourage you to use any tart berries that you have on hand. Blackberries and raspberries are great substitutions, as well.

And, because I know you will ask, yes of course you can use pre-made pie crust for this. Buy ONE refrigerated pie dough crust, and that should be enough to make this peach galette!

If you love this berry peach galette, I think you'll also enjoy:

• Blackberry Custard Pie
• Mini Blueberry Pies
• Blackberry Peach Turnovers (Hand Pies)
• Blackberry Dump Cake

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Berry Peach Galette

Yield: 8

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

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Ingredients

• 2 cups flour
• 1 cup butter, cut into ⅛ inch thick slices
• 1 cup small curd cottage cheese
• ½ teaspoon almond or vanilla extract
• ¼ cup brown sugar
• 3 peaches, pitted and sliced
• 1 pint blueberries, blackberries or raspberries
• 1 tablespoon corn starch
• 1 egg, beaten
• 1 tablespoon brown sugar

Instructions

1. In a mixing bowl, add flour and sliced butter, Use a pastry blender or fork to incorporate the butter into the flour until the mixture forms into crumbly beads.
2. Add cottage cheese and mix with a fork until combined. Shape into a ball and cover with plastic wrap. Chill for one hour.
3. Preheat oven to 375 degrees Fahrenheit.
4. In a large bowl, add almond extract, brown sugar, peaches, blueberries and cornstarch. Gently toss to combine.
5. Roll dough into a 12-inch circle on a baking sheet.
6. Place fruit into center of dough, leaving about 2 inches of dough empty around the edge.
7. Fold the edges of the dough over, crimping and pleating as needed.
   
   Brush the beaten egg over crust edges and sprinkle with 1 tablespoon brown sugar.
8. Bake on center rack for about 45 minutes, or until crust is lightly browned.
9. Remove and allow to cool before slicing.

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