I regularly review my site to see which original recipes could use an update. This Peach Berry Galette was at the top of my list. It pairs two peak-summer fruits for a dessert that’s sweet, tart, and incredibly satisfying, all on a flaky puff pastry crust. In my house it vanished in less than 24 hours.
Almond Croissant Meets Galette
Galettes are often called the “lazy person’s pie” for good reason: they deliver bakery-quality results with minimal fuss. This Peach Berry Galette comes together quickly—about 10 minutes to assemble and 30 minutes to bake—and yields a rustic tart that tastes like an almond croissant fused with a summer fruit tart. The peaches caramelize in the oven, the blackberries become juicy and jammy, and the puff pastry turns golden and flaky.
Serve warm with vanilla ice cream, a dollop of whipped cream, or enjoy it chilled. You can swap fruits based on what’s in season—try strawberries, raspberries, blueberries, cherries, plums, or apples for delicious variations.
Recipe Ingredients
- Blackberries – 4–6 oz, halved (sweet and slightly tart; add more for a fruit-forward galette).
- Ripe peaches – 3 peaches, sliced (summer-ripe peaches caramelize beautifully).
- Puff pastry – 1 sheet, thawed (use pre-made for speed and consistent layers).
- Sugar – 1/3 cup, for sweetening the fruit.
- Cornstarch – 1 tbsp, to thicken the fruit juices while baking.
- Lemon – zest of 1/2 lemon and 1/2 tsp lemon extract for brightness.
- Egg white – 1 tbsp, beaten for an egg wash to golden the crust.
- Sliced almonds – 1 tbsp to scatter over the crust for almond-croissant flavor and crunch.
- Lemon icing – 1/2 cup powdered sugar, 1/2 tbsp lemon zest and 1–2 tsp milk to thin, for a light drizzle (optional).
See the instructions section below for full assembly and baking details.
Substitutions and Variations
This galette is flexible — use whatever fresh, ripe fruit you prefer. Here are fruit ideas by season to help you swap in local produce:
- Winter: Apples, pears, pomegranate arils.
- Spring: Apricots, early strawberries, kiwi.
- Summer: Peaches, cherries, blueberries, raspberries, plums (great paired with almonds).
- Fall: Apples, figs, cranberries (add a pinch of cinnamon for warmth).
How to Make This Recipe
- Wash and thoroughly dry the peaches and blackberries. Excess moisture will make the crust soggy, so pat fruit dry with paper towels. Thaw the puff pastry according to package directions.
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper. Unfold the puff pastry onto the parchment and gently roll it out to smooth seams, keeping an even rectangle or circle and leaving room for a 2″ border.
3. In a large bowl, combine sliced peaches, sugar, cornstarch, lemon extract, and lemon zest. Gently fold until the fruit is evenly coated and the cornstarch is distributed.
4. Dock the puff pastry lightly with a fork 8–10 times to minimize excessive puffing in the center during baking.
5. Mound the peach mixture in the center of the dough, leaving a 2″ border all around. Spread the fruit into an even layer but avoid piling it right to the edge.
6. Scatter the halved blackberries over the peaches, then carefully fold the pastry border over the filling to form a rustic crust, tucking and overlapping as needed. Try to keep juices contained to avoid burning on the parchment.
7. Brush the folded crust with the beaten egg white and sprinkle sliced almonds across the crust. Optionally, sprinkle coarse sugar for extra crunch. Bake on the prepared sheet pan for 30–35 minutes, or until the pastry is puffed and golden at the edges and bottom.
8. Let the galette cool slightly. For the optional lemon icing, whisk powdered sugar with lemon zest and 1–2 tsp milk until smooth, then drizzle over the warm galette. Serve warm with ice cream, or allow to cool and serve at room temperature or chilled.
PRO TIPS
- Dry the fruit well before assembling. Extra juice will make the crust soggy and can burn on the parchment.
- Line your baking sheet with parchment to protect the pan and keep the galette base from burning.
- If the puff pastry cracks, use a rolling pin to smooth and seal the edges before adding the filling.
RECIPE FAQs
Store the galette in the refrigerator for 1–3 days, covered loosely with foil or in an airtight container. Reheat briefly in a toaster oven to refresh the crispness of the crust.
Yes. Make sure the fruit filling is as dry as possible before assembling to prevent a soggy crust. The galette keeps well overnight and can be reheated before serving.
A galette is a free-form tart made with flaky pastry and folded edges, similar to a rustic pie. A tart typically has a lined pan and a firmer shortcrust or cookie-like base.
Serving suggestions
Serve warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a smear of cream cheese. It also pairs nicely with coffee or tea for brunch. This galette is equally enjoyable warm or chilled.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star rating and a comment in the recipe card below — I appreciate your feedback!
Recipe Card — Peach Berry Galette
- Prep: 5 mins
- Cook: 30 mins
- Total: 35 mins
- Servings: 8 slices
Ingredients
- 3 ripe peaches, sliced
- 4–6 oz blackberries, halved
- 1 sheet puff pastry, thawed
- 1/3 cup sugar
- 1 tbsp cornstarch
- Zest of 1/2 lemon
- 1/2 tsp lemon extract
- 1 tbsp egg white (for egg wash)
- 1 tbsp sliced almonds
Lemon Icing (optional)
- 1/2 cup powdered sugar
- 1/2 tbsp lemon zest
- 1–2 tsp milk (to thin)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Prepare the fruit: slice peaches, halve blackberries, and pat all fruit dry.
- Mix peaches with sugar, cornstarch, lemon zest, and lemon extract until evenly coated.
- Roll out the thawed puff pastry on the prepared parchment. Dock the center lightly with a fork.
- Arrange the peach mixture in the center, leaving a 2″ border. Scatter blackberries on top.
- Fold the pastry edges over the filling to form a rustic crust. Brush with egg white and sprinkle sliced almonds and optional coarse sugar.
- Bake 30–35 minutes, until pastry is golden and cooked through. If the center rises too much, gently pierce to release air.
- Allow to cool slightly. Whisk lemon icing ingredients and drizzle over the galette if desired. Serve warm or chilled.
Nutrition (per slice)
Calories: 167 kcal | Carbs: 28 g | Protein: 1 g | Fat: 6 g | Fiber: 2 g | Sugar: 14 g
Notes
- Dry fruit thoroughly to avoid excess moisture in the pastry.
- If the pastry puffs excessively in the center while baking, pierce it gently with a knife tip to release air and let it settle.
- Check the galette toward the end of baking for a deep golden crust on the edges and bottom.
Looking for nutrition in MyFitnessPal? Search “A Paige Of Positivity” and look for Summer Peach Blackberry Galette for a user-entered breakdown. For the most accurate macronutrients, enter each ingredient into your MyFitnessPal diary.
I’d love to hear what you think — leave a comment below to say hi or share what you liked about this galette!