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.
I think there’s nothing prettier than the rustic imperfection of this peach galette or my favorite apple galette!
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
Berry Peach Galette
Ingredients
For the crust:
- 2 cups flour
- 1 cup butter, cut into 1/8 inch thick slices
- 1 cup small curd cottage cheese
For the filling:
- 1/2 tsp vanilla extract
- 1/4 cup brown sugar
- 3 peaches, pitted and sliced
- 1 pint blueberries, blackberries or raspberries
- 1 tablespoon corn starch
For topping:
- 1 egg, beaten
- 1 tablespoon brown sugar
Instructions
- 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.
- Add cottage cheese and mix with a fork until combined. Shape into a ball and cover with plastic wrap. Chill for one hour.
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, add vanilla extract, brown sugar, peaches, blueberries and cornstarch. Gently toss to combine.
- Roll dough into a 12-inch circle on a baking sheet.
- Place fruit into center of dough, leaving about 2 inches of dough empty around the edge.
- 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.
- Bake on center rack for about 45 minutes, or until crust is lightly browned.
- Remove and allow to cool before slicing.
IF I use a store bought pie crust , what do I do with the cottage cheese?
Hi Nancy! You won’t need the cottage cheese as it’s an additive for the dough! Good luck!