Peach Galette with Rosemary Blueberries

This peach galette is sponsored by one thing and one thing only. Summer.

Summer is here, which means hot days, long nights, bursting farmer’s markets and most importantly – fruit pies. Well, fruit galettes, if you’re me, because if you know anything about me, you know there has never been a pie on this blog. But there is always, always room in my heart for a galette. It’s like a less fussy pie, or a more rustic tart! A galette is the best of every world, which is why it is now time for the 7th wonder of the world: a Peach Galette with Rosemary Blueberries.

This is not your average peach galette. It has a sticky-sweet cinnamon sugar base, is topped with only the freshest peaches and then boasts a rosemary-infused blueberry topping, and not to mention a flax meal crust. Did any of this scare you away? I hope not, because while this galette is big on flavor, it won’t overwhelm you with tasks. This is a fun, easy summer project that is designed to mirror lazy summer days. Whip it up on the weekend and you won’t regret it.

What is a galette?

Technically (and by technically, I mean not at all), a galette is a flat pie.

Well, maybe just to me it is a flat pie. But in reality, this is a term in French cuisine that refers to any kind of free-form crusty cake, pancake or pastry. It essentially means that it lives outside of the rules of pastry, while still having a proper name.

The most common way you’ll see a galette is as a single-crust, flat-form pie with a fruit filling and the crust folded partway over the top. It’s very similar to this recipe, thus the name.

Ingredients for this peach galette

Ingredients for the galette crust

• 150 grams all-purpose flour (1 cup and 1 tablespoon)
• 1 teaspoon kosher salt
• 8 tablespoons butter
• 3 tablespoons ice water

For the cinnamon filling

• 1/2 cup refined coconut oil, solid, not melted
• 1/2 cup dark brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup all-purpose flour

For the toppings for this peach galette

• 3 small peaches
• 1 small lemon for juicing
• 1 cup frozen blueberries
• 2 tablespoons water
• 1 sprig rosemary
• 1 egg for egg wash
• 2 tablespoons flax meal, optional

How to make the perfect galette dough

This is a different galette video, but I go into SO much detail about how to make a perfect pie crust. You can check it out here:

How to make and assemble this peach galette

We start with the dough, of course!

In a large bowl, whisk together the flour and salt. Cut the butter into 1-inch pieces and toss in the flour. Make sure all the butter is coated in flour, and use your hands to press the butter into flat pieces, keeping some in large chunks, and others in smaller pieces. The dough should be rough, but not crumbly.

Add in the ice water and continue to press and mix the dough with your hands, it should start to come together. Move it to a work surface and press the dough down until it is about 2 inches high. Use a bench scraper to cut the dough into 3 pieces, pile the pieces on top of each other, and press them down. This is creating more lamination in the crust. Press the dough down into another 2-inch high mound, rotate 90 degrees, and repeat the same process.

After doing that a few times, press the dough down until it is about 1-2 inches thick, and wrap it in cling wrap. Use a rolling pin to roll out the dough into the edges of the cling wrap, forming a tight rectangle.
Store the dough in the freezer for at least 30 minutes while you prepare the rest of the ingredients.

In a small bowl, mix together the coconut oil, brown sugar, cinnamon and flour until it forms a smooth paste. Set aside.

Slice the peaches into uniform slices, add to a bowl and drizzle with the juice from 1/2 of the lemon. Toss and set aside.

Take the dough out of the freezer. On a floured surface, roll out the galette dough. Do this by gently hitting it with your rolling pin to soften it, and rolling in alternating directions until the dough is about 1/2-centimeter thick. Form it into a rough circle (feel free to trim the sides if need be) and transfer it to a piece of parchment paper. Feel free to add more flour as needed during this process.

Use a spatula or knife to evenly spread the cinnamon topping across the galette dough, stopping about 2 inches from the edges.

In a circular pattern, layer the peach slices on top of the cinnamon topping. Fold over the galette’s edges to form a crust.

Preheat the oven to 375°F. While the oven is heating, put the galette back in the fridge to chill one last time.
When the oven is ready, whisk the egg in a small bowl, then use a brush to brush the galette crust with egg wash. Sprinkle the crust with flax meal.

Bake at 375°F for 35-40 minutes, or until the crust is a deep golden brown.

How to make a rosemary-infused blueberry topping

This topping is easy, and you don’t need much to do it! I don’t just use it for this peach galette, I’ve started using it for everything.

While the galette is baking, it’s a great time to make the topping. In a small sauce pot or pan, add the blueberries, 2 tablespoons of water and a sprig of rosemary. Bring this to a slow simmer, mixing occasionally. Let the blueberries reduce until they are soft and jammy. Remove the rosemary sprig and transfer the blueberries to a bowl. Add the juice from the second half of the lemon and stir. Set aside.

The best way to plate and share this summer galette recipe

What I love about this galette is that it really is a show-stopper. When plating it, I suggest doing the following to really make it stand out as the centerpiece of a summer dessert table:

• Pile it high with the rosemary blueberries – this topping not only smells amazing, it’s jammy and juicy and will make the galette look an extra level of delectable.
• Garnish with whipped cream and fresh mint – I love having fresh whipped cream next to a pie or galette. You can put it directly on top of the dessert, or you can let guests scoop and serve themselves. Either way, it always feels like a must-have garnish.
• Serve on top (yes, on top!) of summer ice cream bowls – it’s a bit unorthodox, but this crust is so flakey and the fruit is so juicy, that this galette would turn any ice cream bowl into a gorgeous ice cream sundae. Break it up, sprinkle it on, and see summer come to life!

Looking for other similar recipes?

I absolutely love desserts, so here are a few of my most recent ones from the blog:

And that’s everything for this Peach Galette with Rosemary Blueberries!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories, and I’m so excited to see what you all make for the summer.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!