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Rustic Blueberry Peach Galette Recipe Easy Homemade Cornmeal Crust Delight

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A rustic blueberry peach galette featuring a crunchy cornmeal crust, combining juicy fruit with a flaky, buttery base for a simple yet impressive homemade dessert.

Ingredients

Scale
  • 1 cup all-purpose flour (125 g / 4.4 oz)
  • ½ cup fine yellow cornmeal (70 g / 2.5 oz)
  • 2 tablespoons granulated sugar (25 g / 0.9 oz)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed (115 g / 4 oz)
  • 3–4 tablespoons ice water
  • 2 large ripe peaches, sliced (about 2 cups / 300 g / 10.5 oz)
  • 1 cup fresh or frozen blueberries (150 g / 5.3 oz)
  • ¼ cup granulated sugar (50 g / 1.8 oz)
  • 1 tablespoon cornstarch (8 g / 0.3 oz)
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 1 egg, beaten
  • Turbinado or coarse sugar for sprinkling

Instructions

  1. Make the Cornmeal Dough: In a large bowl, whisk together flour, cornmeal, sugar, and salt until evenly mixed.
  2. Add the cold, cubed butter. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining.
  3. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork or your hands just until the dough starts to hold together. Do not overmix.
  4. Form the dough into a rough disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Prepare the Fruit Filling: In a medium bowl, combine sliced peaches, blueberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract if using. Toss gently until evenly coated and set aside.
  6. Roll Out the Dough: Lightly flour a clean surface and roll out the chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  7. Assemble the Galette: Spoon the fruit filling onto the center of the dough, leaving about a 2-inch border. Fold the edges over the filling, pleating gently.
  8. Brush the crust with beaten egg and sprinkle generously with turbinado sugar.
  9. Bake: Preheat oven to 375°F (190°C) and bake for 40 to 45 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too quickly.
  10. Cool & Serve: Let cool on a wire rack for at least 15 minutes before slicing.

Notes

Keep butter cold and handle dough minimally to ensure a flaky crust. Chill dough before rolling to prevent shrinkage. Use cornstarch in filling to avoid soggy crust. Tent crust edges with foil if browning too fast. Frozen blueberries should be thawed and drained to prevent sogginess. For vegan version, substitute butter with coconut oil and use flax egg instead of egg wash.

Nutrition

Keywords: blueberry peach galette, cornmeal crust, rustic galette, summer dessert, easy fruit galette, homemade galette, flaky crust, blueberry dessert, peach dessert

Find it online: https://emmaoven.com/rustic-blueberry-peach-galette-recipe-easy-homemade-cornmeal-crust-delight/