I often search my own site to see which original recipes need a revamp or extra love. This Peach Berry Galette was at the top of my list. It combines two fresh summer fruits. It’s sweet and tart with a flaky puff pastry crust. It didn’t last 24 hours in my house!
Almond Croissant Meets Galette
They call galettes the ‘lazy man’s verison of pie’ and it couldn’t be more true. I prepped this in under 10 minutes, baked for 30 minutes and the result was bakery-level deliciousness. It’s like an almond croissant meets a fruit tart and sweet baby cheesus, this is a combination I didn’t know I needed.
This delicious Peach Berry Galette combines two summery fruits. The sweet peaches caramelize in the oven while the blackberries ooze and become just so juicy and sweet all on a thin, crispy, flaky buttery crust. It surpassed my expectations and Jack and I absolutely devoured the whole thing!
Enjoy it with a scoop of ice cream and a cup of coffee, or chilled! Or get creative with your toppings and try other fruits like strawberries, raspberries, plump blueberries, cherries or apples.
And if you love fruity desserts, you should also these Strawberry Cinnamon Rolls or this Peach Bundt Cake that I think you’ll love, too!
Recipe Ingredients
- Blackberries: Sweet, tart, and juicy, these berries are perfect to use in summer desserts.
- Fresh Peaches: Summer is prime time to use this sweet and juicy fresh fruit.
- Puff Pastry: I recommend using a pre-made puff pastry for convenience. Often found in the refrigerated or frozen section of the grocery store.
- Almonds: I used sliced almonds.
- Lemon Zest and Lemon extract: to bring brightness and balance to our filling!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
This Peach Berry Galette combines two summery fruits, but you could totally use whatever peak-season fruit you can find (from your local farmers market if possible!) or just what you enjoy the most! Here’s a breakdown of fruits I think would taste fabulous by season:
- Winter: Apples, pears, pomegranate
- Spring: Apples, apricots, kiwi, pineapple
- Summer: Fresh blueberries, cherries, peaches, plums, raspberries, strawberries (a Strawberry Peach Galette and/or a Blueberry Peach Galette are definitely next on my list to try!)
- Fall: Apples, cranberries, figs. Add a teaspoon cinnamon, too!
How to Make This Recipe
- Wash and ry peaches and blackberries. Pat dry with a paper towel to avoid excess liquid. Remove the puff pastry and thaw according to box instructions (if needed).
- Preheat the oven to 425F and line a sheet pan with parchment paper. Place the puff pastry dough onto the prepared parchment paper. Gently roll it out with a rolling pin taking the edges of the dough to the edge of your pan.
3. Add sliced peaches, sugar, cornstarch, lemon extract, and lemon zest to a large bowl. Gently fold together until everything is mixed.
4. Fork the puff pastry 8-10 times to avoid puffing while baking.
5. Pour the peach mixture onto the middle of the galette dough and spread the peaches evenly, leaving a 2″ border around the pastry.
6. Carefully fold over the 1 ½” border to create a crust. You may need to scoot the fruit inward for more room; try to contain the juice from spreading onto the parchment paper as it will burn while cooking.
7. Brush the beaten egg wash on the folded crust, ensuring you over the exposed dough edge and scatter sliced almonds on it. You can also sprinkle some coarse sugar for a sweeter, flaky crust.
8. Bake for 30-35 minutes or until puff pastry has risen slightly and you have a golden brown dough disk on the edges and bottom.
9. Once baked and slightly cooled, make the icing in a small bowl. Whisk until powdered sugar is dissolved. Drizzle over tart. Serve warm a la carte, with vanilla ice cream or even chilled.
PRO TIPS
- You want the fruit to be dry because extra moisture will leak through the pie crust. If you have extra juicy peaches, pat them dry with a paper towel before adding them to the center of the crust.
- Line your pan with parchment paper so the bottom of the galette doesn’t burn.
- Use a rolling pin to smooth out any cracks in the puff pastry dough before assembling the bakery style galette
RECIPE FAQs
Store in the refrigerator for 1-3 days covered with aluminum foil foil, plastic wrap or in an airtight container. I like to reheat in a toaster oven to keep the crusty crisp and flaky.
Yes! You’ll want to ensure your fruit filling is super dry before assembling (pat any juicy fruit dry with paper towel before assembling) to avoid a soggy crust, but otherwise this will hold up well overnight.
A galette more closely resembles a pie with flaky pastry dough, whereas a free-from tart has a shortbread, almost cookie-like crust.
Serving suggestions
Serve this galette warm as a delicious with a scoop of vanilla ice cream, or with a dollop of whipped cream, or smear of cream cheese, or with a cup of tea or coffee. You can also enjoy warm or chilled. It tastes delicious either way!
Serve this with a brunch spread with some Goat Cheese Scrambled Eggs and a side of Crispy Breakfast Potatoes for a complete meal. Other summer favorites: Strawberry Mango Daiquiri, Summer Orzo Salad, and Oreo Delight!
More Recipes You’ll Love
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Peach Berry Galette
Equipment
- sheet pan
- parchment paper
- Mixing Bowl
- Zester
- Rolling Pin
- Knife
- Cutting Board
- Rubber baster brush
Ingredients
- 3 ripe peaches, sliced
- ⅓ cup sugar
- 1 tbsp cornstarch
- ½ lemon, zested
- ½ tsp lemon extract
- 4-6 oz blackberries, halved
- 1 puff pastry crust, thawed
- 1 tbsp egg white, wash
- 1 tbsp sliced almonds
Lemon Icing
- ½ cup powdered sugar
- ½ tbsp lemon zest
- 1-2 tsp milk, *amount varied for desired thickness
Instructions
- Wash and dry peaches and blackberries. Pat dry with a paper towel to avoid excess liquid. Remove the puff pastry and thaw according to box instructions.
- Preheat oven to 425°F and line a sheet pan with parchment paper. Place the puff pastry dough onto the paper. Gently roll it out with a rolling pin.
- Add sliced peaches, sugar, cornstarch, lemon extract, and lemon zest to a mixing bowl. Gently fold together until everything is mixed.
- Fork the puff pastry 8-10 times to avoid puffing while baking.
- Pour the peach mixture onto the middle of the puff pastry and spread the peaches evenly, leaving a 2" border around the pastry.
- Sprinkle halved blackberries onto the top of the peaches.
- Carefully fold over the 1 ½” border to create a crust. You may need to scoot the fruit inward for more room; try to contain the juice from spreading onto the parchment paper as it will burn while cooking.
- Brush egg wash on the folded crust and scatter sliced almonds on it. You can also sprinkle some cane sugar for a sweeter, flaky crust.
- Bake for 30-35 minutes or until puff pastry has risen slightly and is golden brown on the edges and bottom.
- Once baked and cooled, make the icing in a small bowl. Whisk until powdered sugar is dissolved. Drizzle over the tart. Serve warm with vanilla ice cream, or serve chilled.
Nutrition
Notes
more of our yummy Breakfast Treats…
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If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Summer Peach Blackberry Galette calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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The pre-made pie crust makes this recipe too easy!! And it’s also absolutely bursting with flavor with all the fresh fruit. I cut both the sugar and honey in half and had this for breakfast to avoid too much of a sugar rush in the morning, but paired with some vanilla greek yogurt for extra protein it made for the most delicious and satisfying morning treat!! With cooler weather approaching I am definitely going to try this recipe with apples to incorporate some fall flavors😍😍
perfect for summer! Love this recipe
that crust… obsessed!!
The peach plus berry combo with the almond crust is to die for