Easy Blueberry Galette with Puff Pastry and Peaches

This easy blueberry galette is one of my favorite ways to turn summer fruit into a beautiful dessert without making pie dough from scratch. Fresh blueberries and juicy peaches are tossed with sugar, lemon zest, vanilla, and cornstarch, then piled onto store-bought puff pastry and baked until the fruit is bubbling and the pastry is golden brown. It’s a simple, rustic blueberry galette with puff pastry that looks impressive but requires very little effort.

Table of Contents

• Why I Love This Blueberry Galette Recipe
• Ingredients You'll Need
• Substitutions and Variations
• How to Make a Blueberry Galette
• My Expert Tips for the Best Blueberry Galette
• How to Store Leftover Blueberry Galette
• How to Make It Ahead
• FAQs
• Final Thoughts
• Connect With Me

There are certain desserts I want to make in the summer, and then there are the desserts I actually make. A beautiful homemade pie sounds wonderful, but when the weather is warm and the fruit is already doing most of the work, I don’t always want to spend an hour making and chilling dough.

That’s exactly why I love a galette.

A galette gives you everything I love about a fruit pie—the flaky pastry, warm fruit filling, and those delicious caramelized edges—but it’s intentionally rustic. There’s no pie plate to line, no perfect crimping required, and in this version, there isn’t even homemade dough to make.

I use a roll of store-bought puff pastry and fill it with fresh blueberries and peaches. It’s the kind of dessert I can assemble quickly when we have beautiful summer fruit in the kitchen, and it still feels special enough to put in the middle of the table for guests.

Why I Love This Blueberry Galette Recipe

There’s a lot to love about this simple blueberry galette recipe.

• Store-bought puff pastry makes it incredibly easy. There’s no food processor, butter, or dry ingredients needed to make a homemade crust.
• It celebrates seasonal fruit. Fresh blueberries and peaches become wonderfully jammy as they bake.
• It looks better when it’s rustic. Uneven folds and bubbling fruit are part of the charm of a pastry galette.
• The filling is simple. You only need fruit, sugar, lemon zest, vanilla, cornstarch, and salt.
• It’s perfect for entertaining. Serve it warm with vanilla ice cream and you have a beautiful summer dessert with minimal work.
• It’s easy to customize. Once you know how to make a galette, you can change the filling depending on whatever fruit is in season.

Ingredients You’ll Need

Puff Pastry – 1 Roll

I use store-bought puff pastry for this recipe because it makes the entire dessert wonderfully approachable. Look for an all-butter puff pastry when available for the richest flavor and a beautifully flaky crust.

Keep the pastry cold until you’re ready to assemble your blueberry galette with puff pastry. Cold pastry will puff much better in the oven.

Fresh Blueberries – 1½ Cups

Use plump, firm fresh blueberries without wrinkled skins or excess moisture. Blueberries soften and release their juices during baking, creating a gorgeous jammy filling.

Peaches – 2, Sliced

Blueberries and peaches are one of my favorite summer combinations. Choose peaches that are ripe and fragrant but still firm enough to slice. Extremely soft peaches can release too much liquid during baking.

Sugar – ¼ Cup

A small amount of sugar draws out the juices from the fruit and creates that glossy, bubbling filling. If your fruit is exceptionally sweet, you can reduce it slightly.

Lemon Zest – Zest of ½ Lemon

Lemon zest is a small addition that makes an enormous difference. It brightens the berries and peaches without adding additional liquid to the filling.

Vanilla – 1 Tablespoon

Vanilla rounds out the tartness of the fruit and gives this rustic blueberry galette a warm, almost bakery-style flavor.

Cornstarch – 1 Tablespoon

Don’t skip this. Cornstarch thickens the juices released by the blueberries and peaches as they bake. Without it, you risk ending up with a soggy crust and runny filling.

Salt – A Pinch

A little salt balances the sugar and makes the fruit taste more vibrant.

Egg – 1

A quick egg wash gives the crust that gorgeous golden color.

Substitutions and Variations

• Use frozen blueberries: You can make a frozen blueberry galette when fresh berries aren’t available. Because frozen fruit releases additional moisture, I recommend adding it while still frozen rather than thawing it first.
• Make it all blueberry: Leave out the peaches and increase the blueberries for a classic berry-forward galette.
• Try strawberries: Make a blueberry strawberry galette by replacing the peaches with sliced strawberries.
• Use another stone fruit: Nectarines, plums, and apricots are all delicious with blueberries.
• Use pie crust: If you prefer a sturdier, more traditional crust, refrigerated or homemade pie dough can turn this into an easy blueberry galette with pie crust.
• Make mini galettes: Divide the pastry and filling into smaller portions for individual blueberry galettes. Keep an eye on them because smaller pastries will bake more quickly.
• Add a little crunch: Sprinkle sliced almonds or coarse sugar over the pastry before baking.
• Add spice: Cinnamon or cardamom pairs beautifully with both blueberries and peaches, but I use a light hand so the fresh fruit remains the star.

How to Make a Blueberry Galette

Step 1: Prepare the Pastry

Preheat the oven to 350°F.

Unroll your cold puff pastry onto a parchment-lined baking sheet. If necessary, gently roll it out just enough to remove any deep creases.

Leave yourself several inches of pastry around the outside for folding.

Step 2: Make the Blueberry-Peach Filling

In a large bowl, combine:

• 1½ cups blueberries
• 2 sliced peaches
• ¼ cup sugar
• Zest of ½ lemon
• 1 tablespoon vanilla
• 1 tablespoon cornstarch
• Pinch of salt

Gently toss until the fruit is evenly coated.

I recommend doing this immediately before assembling the galette. Once sugar is added to fruit, it begins drawing out moisture, and we want as much of that beautiful juice inside our galette as possible.

Step 3: Assemble the Galette

Spoon the blueberry and peach filling into the center of the puff pastry, leaving a generous border around the outside.

Fold the edges of the dough up and over the fruit, overlapping the pastry slightly as you work your way around.

Don’t try to make the folds perfect. The irregular shape is exactly what gives a rustic blueberry galette its charm.

Whisk the egg and brush the egg wash all over the top and sides of the puff pastry.

Step 4: Bake

Bake for 35–40 minutes, or until the puff pastry is deeply golden brown and the fruit filling is bubbling and thickened.

The visual cues are more important than watching the clock. You want a properly browned crust rather than pale pastry.

Step 5: Cool and Serve

Allow the galette to cool before slicing. This gives the hot fruit juices time to thicken and set.

Serve slightly warm or at room temperature. A scoop of vanilla ice cream on top while the galette is still a little warm is especially delicious.

My Expert Tips for the Best Blueberry Galette

• Keep your puff pastry cold. This is probably my most important tip. If your pastry becomes very soft while you’re assembling the galette, refrigerate the entire baking sheet for 10–15 minutes before putting it into the oven.
• Don’t skip the cornstarch. Blueberries and peaches both release juice as they bake. Cornstarch helps transform those juices into a thick, glossy filling instead of allowing them to soak into your crust.
• Choose firm-ripe peaches. Save your extremely soft peaches for smoothies or sauces. Fruit that still has some structure works better for baking.
• Don’t overfill it. It’s tempting to pile on extra fruit, but too much filling increases the chance of leaking and a soggy center.
• Let it cool before slicing. Fresh from the oven, the blueberry filling will be very loose and extremely hot. Cooling gives the cornstarch time to finish setting.
• Bake until genuinely golden. Puff pastry needs sufficient baking time to become crisp and flaky. I look for a rich golden brown color around the folds and underneath the galette.

How to Store Leftover Blueberry Galette

This blueberry galette is at its absolute best on the day it’s baked, when the puff pastry is at its crispiest.

Store leftovers covered in the refrigerator for up to 3 days.

To bring back some of the crispness, I prefer reheating individual slices in the oven or toaster oven rather than the microwave. The microwave will warm the filling, but it tends to soften the pastry.

How to Make It Ahead

You can prepare the fruit and pastry ahead, but I recommend keeping them separate until shortly before baking.

Slice your peaches and have your blueberries ready, but don’t toss the fruit with the sugar too far in advance. The sugar begins pulling juice from the fruit, which can make your galette soggy.

You can also bake the entire galette several hours before serving. Let it cool at room temperature and briefly warm it before dessert if you prefer.

FAQs

What is a galette?

A galette is a rustic, free-form pastry. For a fruit galette recipe, pastry dough is typically rolled out, topped with fruit filling, and folded around the edges before baking. Unlike a traditional pie, you don’t need a pie plate or perfectly shaped crust.

Can I make blueberry galette with puff pastry?

Absolutely. While many traditional galette recipes use pie-style dough, puff pastry makes a wonderfully easy alternative. It produces a light, flaky crust and eliminates the need to make dough in a food processor.

Can I use frozen blueberries?

Yes. Frozen blueberries are a convenient substitute when fresh blueberries aren’t in season. Use them straight from frozen to limit the amount of excess liquid going into your filling.

How do I keep my blueberry galette from getting soggy?

Use the cornstarch called for in the recipe, keep your puff pastry cold, avoid overly juicy fruit, and don’t let the prepared fruit filling sit for too long before assembling.

Why did my galette leak?

A little fruit juice escaping from a homemade galette is completely normal. Significant leaking can happen if the galette is overfilled, the fruit is particularly juicy, or there isn’t enough thickener in the filling.

Can I make this blueberry galette with pie crust?

Yes. Homemade or store-bought pie crust can replace the puff pastry. The result will have a denser, more buttery pie-like crust instead of the light layers you get from puff pastry.

What should I serve with blueberry galette?

Vanilla ice cream is my first choice. Lightly sweetened whipped cream is also lovely, particularly if you’re serving the galette at room temperature.

Can I make this recipe with only blueberries?

Yes. Simply omit the peaches and use additional blueberries. You can also experiment with other berry combinations depending on what’s in season.

Final Thoughts

This easy blueberry galette is exactly the kind of summer baking I love: simple ingredients, beautiful seasonal fruit, and just enough effort to make dessert feel special.

Using store-bought puff pastry means there’s no homemade dough or complicated crust to master. The blueberries and peaches do most of the work, becoming soft and jammy beneath a flaky, golden brown pastry crust.

Serve this blueberry and peach galette warm with a scoop of vanilla ice cream, and you have a gorgeous summer dessert that feels elevated without making your afternoon complicated. And for me, that’s exactly what good seasonal cooking should be.

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