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Baking recipe · from the recipe book

Blueberry Peach Galettes with Cornmeal Crust

Jammy blueberries and juicy peaches spill over a crisp, sandy cornmeal-butter crust pressed rustic-style into a free-form round.

Blueberry Peach Galettes with Cornmeal Crust

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ⅔ cup80 gYellow cornmeal, whole-grain
  • ⅔ cup130 gGranulated sugar
  • ¾ tsp4 gSalt
  • 1 cup200 gUnsalted buttermelted and slightly cooled
  • 1 large50 gEggsbeaten
  • 4 cups600 gBlueberriesrinsed and patted dry
  • 2 medium300 gPeachesthinly sliced
  • ¼ cup30 gCornstarch
  • 2 tbsp30 gLemon juice
  • 1 tbsp6 gLemon zest
  • ½ tsp1 gGround cinnamon
  • 1 tsp4 gVanilla extract

Steps

  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
  2. Make the crust: in a bowl whisk the flour, cornmeal, salt and half of the sugar.
  3. Stir the melted butter and half of the beaten egg into the flour mixture until it forms a soft, crumbly dough; set the remaining egg aside for brushing.
  4. Divide the dough in half. On each lined sheet, press one half into a 10-inch round about 1/4 inch thick, building a slightly thicker rim at the edge. Chill the sheets for 15 minutes.
  5. Make the filling: in a second bowl toss the blueberries, peach, cornstarch, lemon juice, lemon zest, cinnamon, vanilla and the remaining half of the sugar except 1 tablespoon.
  6. Spoon half of the filling onto each crust, leaving a 1 1/2-inch border. Gently fold and press the border up over the fruit in pleats, patching any cracks with your fingers; the center stays open.
  7. Brush the crust edges with the reserved egg and sprinkle them with the last tablespoon of sugar.
  8. Bake 40 to 45 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
  9. Cool the galettes on the sheets for at least 1 hour so the juices set, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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