There is a short window every summer in New England when the peaches and blueberries are both at their peak. This galette is what we make during that window.
If you have never made a galette, think of it as a pie without the pressure. No pie dish, no crimping. You roll out the crust, pile on the fruit, fold up the edges, and bake. Rustic, beautiful, and delicious every time.
Why the Mascarpone?
A thin layer of sweetened mascarpone on the bottom of the crust adds a subtle creaminess and keeps the crust from getting soggy. It is a small step that makes a big difference.
Making It with Kids
This one is great to make together. Little ones can measure, stir, fold the crust, and sprinkle the sugar. The grown-up jobs are slicing the peaches and placing and removing from the oven. Everyone else takes over from there.
Bonus Tip
We always make a double batch of the fruit filling, without the cornstarch, and keep it in the fridge to spoon over yogurt or ice cream all week.
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Peach Blueberry Galette
This Peach Blueberry Galette is summer in a pan-golden crust, jammy fruit, and no fussing over perfect edges. We make this every year during peak season here in New England, often with fruit picked straight from a local farm. A galette is more forgiving than a pie: you fold the crust over the fruit and let the oven do the rest. It is also a beautiful recipe to make with children, from measuring and stirring to folding the edges and sprinkling the sugar, little hands can be part of almost every step.
- Total Time: 1 hour, 15 minutes
- Yield: 6 servings
Ingredients
❖ INGREDIENTS
Mascarpone Cheese Filling
½ cup of mascarpone cheese, room temperature
1 tablespoon brown sugar
1 egg yolk
Zest of 1 lemon
Pie Filling
2 peaches, thinly sliced
1 cup of fresh blueberries
¼ cup of brown sugar
2 teaspoons of cornstarch
1 teaspoon vanilla
Juice of ½ lemon
1 pie crust
1 egg (for egg wash)
Coarse sugar
Instructions
❖ INSTRUCTIONS
1. Preheat your oven to 375 degrees.
2. In a small bowl, mix the mascarpone cheese filling ingredients together. Set aside.
3. In another bowl, mix your sliced peaches, blueberries, brown sugar,
cornstarch, vanilla, and lemon juice.
4. Lightly butter your cast iron pan. Roll out your pie crust to 12 inches. Place your pie crust into the pan.
5. Spread the cheese filling onto the bottom of the crust, leaving 1 inch around the perimeter.
6. Pour the fruit mixture over the cheese filling.
7. Fold the edges of the pie over the fruit mixture, slightly tucking the fruit under the crust as needed.
8. Beat the egg and brush it over the crust. Sprinkle with coarse sugar.
9. Bake the Galette for 40-45 minutes until the crust is golden.
10. Serve with ice cream.
Notes
❖ NOTES
I bake this in a round cast iron pan that I butter before adding the crust, it gives the bottom a beautifully golden finish. A baking sheet lined with parchment paper works just as well.
The mascarpone filling acts as a barrier that keeps the crust from getting soggy under all that fruit. If you prefer to skip it, increase the cornstarch in the fruit filling to 1 tablespoon.
When peaches and blueberries are at their peak, we always make a double batch of the fruit filling, without the cornstarch, and keep it on hand to spoon over yogurt or ice cream.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Language Corner: Peach Blueberry Galette with Mascarpone Cheese
✦ Word of the Day: Galette
A galette (say it: “ga-LET”) is a French word for a free-form pastry, one you shape by hand without a pie pan or a perfect circle. It can be sweet, like this one, or savory. The word comes from “galet,” meaning a flat pebble in French.
Try it: Say “galette” out loud. Clap out the syllables in the word. Now use it in a sentence: “We made a peach galette today!” Encourage your child to expand their sentence with words such as ‘because’, ‘for’, etc.
✦ Describing Words
As you cook, practice describing what you see, smell, and touch. The peaches are soft, golden, and sweet. The blueberries are round, dark, and a little tart. Once baked, the crust will be golden, flaky, and buttery. A good word for what we are making is rustic- beautiful in a simple, handmade way.
Try it: Pick one ingredient and describe it using three words, one for color, one for texture, one for taste. For example: “The peaches are golden, soft, and sweet.”
✦ Figure of Speech: Tucking the fruit
When we say, “tuck the fruit under the crust,” we are borrowing a word we usually use at bedtime. To tuck something in means to fold it snugly so it stays put, just like tucking a blanket around someone to keep them warm. Here, we gently fold the crust over the fruit to hold everything in while it bakes.
Try it: Can you think of another time we “tuck” something? What other words could we use instead, wrap, fold, nestle, snuggle in?
✦ Talk While You Cook
While preparing the fruit: “Can you think of at least two ways that the peaches and blueberries are similar? How are they different?” You can support the answers by asking what category do they both belong in, how are their colors and shapes similar and different? Is there anything else that is the same/different about them?
While spreading the mascarpone filling: “What does this remind you of? What are some other things we spread?” Think together about butter, jam, cream cheese, peanut butter, great for comparing textures and talking about action words.
While folding the crust: “What shape are we making? How many folds can you count?”
✦ Think Like a Chef
A chef never stops asking questions, especially the question: what if? This recipe works beautifully with the fruits listed, but it is also an open invitation to experiment. What if you swapped the peaches for nectarines, or used apples instead? What if you added a pinch of cinnamon to the filling? What would change? What would stay the same?
Try it: "If you could add one fruit we did not use today, what would it be and why? What do you think it would taste like after it is baked?"
✦ A Note on Kitchen Safety
This recipe is a great one to make together, and there is plenty for little hands to do. From measuring and stirring, pouring the fruit into the dough, to folding the crust edges, and sprinkling the sugar on top, everyone can be part of the development of this recipe.
For Parents: The slicing belongs to a grown-up though. Adults do the slicing; everyone else takes over from there. Also remember that the oven gets very hot and only parents should do any activity regarding the oven. The pan will hold its heat for a long time after it comes out. Always use oven mitts and set the pan on a heatproof surface.
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