Peach Blueberry Mini Galettes
These Peach Blueberry Mini Galettes combine sweet summer peaches with juicy blueberries in a flaky, rustic crust. They’re individually sized and perfect for summer brunches or backyard gatherings.
Why I love these peach blueberry mini galettes
Taste: The combination of sweet summer peaches and blueberries creates a sweet and jammy flavor while the buttery, flaky crust provides the right balance to keep this dessert from feeling too heavy.
Smell: The sweetness of the peaches and blueberries mingling with the buttery crust is out of this world!
Baking Experience: They’re approachable but do require some extra time because each crust is rolled and assembled individually. The rustic shape is forgiving so no need to worry about a perfect pastry edge.
Would I make these again? Definitely! They’re so cute and rustic and the perfect individual size.
Peaches and blueberries are summer’s power couple. When you pop these babies in the oven, the peaches become soft and juicy, blending deliciously with the blueberry compote. Wrapped in that buttery, flaky crust with just the right amount of crunch.
I love a good, rustic dessert. There’s something so satisfying about a dessert that doesn’t need to look perfect.
Make it brunch
Mini galettes are a perfect part of any brunch. Enjoy these treats with my Vegetable Stroganoff with Coconut Milk and some crispy, fried Tostones for the perfect brunch menu.
Ingredients
The ingredient list for these mini galettes is pretty simple.
- Pie crust You can use homemade or store-bought crust. I recommend homemade. The last time I used a store-bought crust, it tasted way too salty for my liking. You can use my Homemade Pie Crust recipe for these mini galettes.
- Blueberry jam or compote It is much better to make compote for these than to use fresh blueberries. There is less risk of the galettes being overly watery. Or you can use blueberry jam. My Blueberry Compote is delicious in these galettes.
- Fresh peaches I use fresh peaches for this recipe since we’re fanning them over the top of the blueberry compote. Frozen would be too mushy and wouldn’t give us the look we’re going for with the fresh peaches.
Let’s make blueberry peach mini galettes
There are two main components to these mini galettes: the pie dough and the blueberry filling. For the filling, I use my homemade blueberry compote, which pairs perfectly with fresh peach slices.
Make both the blueberry compote and the pie dough ahead of time. The compote needs time to cool completely before assembling the galettes. If it’s still warm, it can melt the butter in the pie dough and prevent the crust from baking up light and flaky. The pie dough also needs to chill for at least 2 hours before rolling.
Once both components are ready, divide each pie dough disc into four equal pieces. Roll each piece into a circle about 5 to 6 inches in diameter. Spoon about ¼ cup of the cooled blueberry compote into the center of each round, then arrange the peach slices in a fan pattern over the filling. Fold the edges of the dough over the fruit, leaving the center exposed.
Brush the crust with egg wash and sprinkle with coarse sugar before baking until the crust is golden brown. Serve warm or at room temperature with a scoop of vanilla ice cream.
These guys are so much fun to make. I love that they are individual servings. Make a few batches of these and my Mini Apple Galettes for a fantastic brunch, or any time of day!
Frequently Asked Questions
Store baked galettes in the refrigerator for up to a week. If you’d like to prep ahead, you can make the dough a few days in advance and the filling 1–2 days ahead. The dough also freezes well—store it in a freezer-safe container for up to three months.
You can freeze assembled, unbaked galettes too. Place them in a freezer-safe container for up to three months and bake straight from frozen, adding a few extra minutes to the bake time.
Galette comes from the old Norman word, gale, meaning flat cake. A galette is a free-form pastry with a rustic edge that’s folded over on the edges and requires no dish to hold it’s shape and can be baked on a baking sheet.
Most importantly, cook your fruit filling first. For example, if I’m using fruit fillings such as blueberries or strawberries, I’ll make them into a compote first. If not, the water from the fruit will seep out while the galettes are baking, creating a soggy bottom we are trying to avoid. You can also bake the galettes on a pre-heated pan, but if you do not prepare the filling properly, you will still get soggy bottoms.
More recipes to make
Peach Blueberry Mini Galettes
Ingredients
- 2 pie crusts
- 2 cups blueberry compote
- 3 peaches
- 1 tablespoon coarse sugar
- 1 egg
- flour for dusting
Instructions
- Whisk the egg in a small bowl and set in the fridge. Preheat the oven to 350 F.
- Slice the peaches in thin, lengthwise slices. Store in the fridge until ready to use.
- Take one disc of dough out of the fridge about 15 minutes before you want to use it. Since we're cutting the dough into four pieces, it can be a little bit cooler than we would normally like it when rolling it out.
- Dust your work surface and rolling pin with flour. Cut the dough into four roughly equal pieces. Form each of the smaller pieces into a ball before you roll it out.
- On the floured surface, roll out the dough into a roughly 5-6 inch circle, turning the dough after each time you roll it out. The circle doesn't have to be perfect; that's part of the charm.Repeat this process for all of the dough until you have 8 circles. I do recommend doing four at a time, leaving one dough ball in the fridge while you assemble the first four galettes.
- Arrange the four crusts on your work surface. Add 1/4 cup of blueberry compote, or just under that amount, to the middle of the crust. Fan the peach slices on top of the compote. It might take a bit of arranging, but don't worry about being perfect.
- Once you've got the peaches added, fold the edges of the crust around the fruit. It will naturally leave the middle open, which is what we want. The crust should cover just the sides. Brush the edges of the crust with the egg wash and sprinkle with coarse sugar.
- Move the assembled galettes onto a baking sheet lined with parchment paper using a spatula. Store them in the fridge while you repeat the assembly process with the second dough ball.Once you're done assembling the second set of galettes, add them to the fridge as well.
- I like to bake each tray on its own. This promotes more even baking. Arrange the baking rack so it's just above the middle and add your tray there. Bake for 30 minutes at 350 F.
- The crust will be lightly golden brown when they're done, and the crust will be firm with some give to it. The blueberry compote will be nice and bubbly. The peach slices will have retained their shape but will be very soft.
- Let them cool for ten minutes before enjoying, preferably with a scoop of ice cream, although I really enjoy them when they're cold as well.
Notes
- Be sure to make the blueberry compote ahead of time so it has enough time to cool down before you make the galettes.
- Store the baked galettes in an airtight container in the fridge for up to 5 days.
- You can use either homemade or store-bought pie dough.
- If you make your own dough, be sure to make it at least two hours ahead of time as it has to sit in the fridge for two hours before using.
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