Peach & Blueberry Galette

With the abundance of local summer produce currently available, I just have to say… “I’m in heaven!” It’s that time of year when I really could live on fresh fruit & veg. In particular, I’ve got it bad for decadently juicy Niagara peaches. I’m positively drooling, as I think about all the fantastic ways to enjoy them!!

While you can marvel and simply eat as is, letting the juice run deliciously all over your hands, you could amp up breakfast, and slice them into your morning cereal. You could also serve them up as a de-lish & low cal dessert… slice and arrange on a pretty plate, drizzle with some of your fave yogurt, perhaps a swirl of honey, and for sure, some chopped toasted nuts. You’ll be amazed at how something so wonderfully easy, could be so extraordinary. THAT’S fresh. THAT’S local.


Since I had the peaches and some bursting-with-blue fresh blueberries, I thought I’d whip up a galette. Pie-like, but much easier and less time consuming – it does not skimp on taste. If you make the dough ahead, this really can be put together in no time.

As I perused my files for a new pastry recipe to try, I came across one for a cherry galette. Cherries vs peaches & blueberries….? No probs. Even though I had to make some substitutions, the end result, quoting a neighbour who got a sample…. “thanks so much – it was so delicious I devoured it!! 

Peach & Blueberry Galette

I like the addition of cornmeal in the dough recipe – adapted from Emily Richards, of Canadian Living fame. If you do end up with extra filling, do not overload the pastry; it will take too long to cook the filling, and will over bake the dough. Instead, put it in ramekins, top with any extra dough or your fave crumble topping and either bake alongside the galette, or wrap securely and freeze for a future nosh!

1 1/4 cup all purpose flour
1/4 cup cake & pastry flour
2 tbsp cornmeal
2 tbsp sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup cold butter, cut into small cubes
1/4 cup ice water, approx.
Add first 6 ingredients to a food processor and pulse to combine.
Add cold butter and pulse into butter is the size of peas.
Drizzle with 3 tbsp of the water and pulse until mix is moistened; add remaining water as needed, 1 tbsp at a time.
Pulse just until dough starts to come together.
Empty contents onto a large piece of plastic wrap, bring dough together into a disc, using the wrap.
Wrap and store in fridge for minimum 1 hour.
3 – 4 fresh local peaches, peeled, cut into wedges
1 pint fresh local blueberries
1 tbsp fresh lemon juice
2 tbsp flour
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
Combine all ingredients in large bowl, mixing gently.
Let sit for the flavours to start to meld, as you roll out the dough.
Preheat your oven to 400º with the rack in the middle position.
As for pie, thinly roll out the dough into a circle and place on a parchment lined baking sheet. (It doesn’t need to be perfect and in fact will defo look homemade if it’s not!)
Spoon the filling onto the centre of the dough, being sure to leave an approx. 2-inch border around the outside.
Gently fold the dough up the side of the filling, being sure to leave no gaps – or the filling will run out while baking. (If necessary, remove some of the filling for the dough to stay in place).
Bake as is, or brush the top overhang of dough with some cream or egg wash – a beaten egg.
Bake for 25 – 30 minutes, until the pastry is golden brown and more importantly, the filling is bubbling and has thickened. Remove from oven and let cool; dust with icing sugar and
serve or put it over the top and serve with ice cream, whipped cream or yogurt.

A food processor makes quick work of the dough.

Use the plastic wrap to help bring the dough together.

 I left some of the peaches with skin on. Couldn’t tell after baking!

Fabulously hand-made~

Ready for the oven. 

A thing of beauty!