Rustic Peach & Berry Galettes

Total Time
Prep 20 mins
Cook 25 mins

Delish with any combination of fruit, the pastry is especially good & crisp. (chill time (2 hours) for the pastry not included in cook time.) from the local newspaper

Ingredients Nutrition


  1. Pastry.
  2. In a small bowl, whisk butttermilk and water.
  3. In a large bowl, whisk flour, cornmeal, sugar and salt.
  4. Using pastry blender or two knives, cut in butter.
  5. Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
  6. Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
  7. Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
  8. To prepare galettes.
  9. In a large bowl, combine peaches, berries, sugar and honey.
  10. On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
  11. (I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
  12. Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
  13. Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
  14. Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
  15. Serve warm with vanilla ice cream.
  16. Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
  17. I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.


Most Helpful

Great appy to go with a sweeter champagne - very elegant. I much prefer the hand-made pastry rather than store bought. For presentation, I added thinly sliced peaches draped off to the side and dusted the entire plate with powdered sugar.

AKillian24 August 20, 2007

These were great! I can't believe I am the first to review these galettes! I used splenda for the pastry and the filling without any trouble. Thanks!

Brooke the Cook in WI July 09, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a