Two Fruit Galettes: Peach & Mango Blueberry

I haven’t enjoyed a dessert in a long time as much as I did these two fruit galettes. I have been wanting to make galettes for so long, finally got around to doing it, and I love them! I polled my Instagram followers to see which fruits I should make into galettes first. I knew I was making peach, and mango won the Instagram poll by a landslide of two mentions! I wanted to use blueberries, too, while they were in season, so a mango blueberry combo was just perfect. Their flavors are so compatible. I’m so happy with how these turned out!

I hope you’ll try to make these, they are so easy and so pretty. The vegan pie crust is as good as a pie crust gets. It has good crust flavor and it stays dry and crisp on the outside, even with moist fruit filling baked on top. If you think you might need more detailed information on crust making, have a look at Kitchen Basics: Vegan Pie Crust. I’m using the same pie crust recipe here.

The galettes are delicious when served with vanilla ice cream, especially when the pies are still hot. Toasted sliced almonds make a nice topping for the peach galette and a few snips of fresh basil leaves work with this pie, too. Chopped fresh mint leaves add amazing flavor to the mango blueberry galette.

If you have never cut a mango before (or have found cutting one to be a complete mess), here are some quick instructions: 1) with the peeling still on, cut the sides off of the mango, placing your knife toward the center and cutting along the side of the large pit (you’ll feel it blocking your knife) 2) cut a grid on the inside of each piece of mango, invert the peeling so that the pieces are separated, and 3) slide your knife along the peeling to cut off the cubes of mango.

I was a little disappointed with how dull and flat the peaches looked when I first took the galette out of the oven. I had seen jams used as glazes before, so I microwaved two tablespoons of apricot jam and brushed it across the peaches. Problem solved! The jam gives the peaches a nice shiny glaze, which makes the galette look very appetizing.

Print Recipe

Two Fruit Galettes: Peach & Mango Blueberry

Two delicious and rustic fruit pies with beautiful presentation and fabulous flavors.

Course

Dessert

Cuisine

French

Keyword

almond, apricot jam, blueberries, cinnamon, lemon zest, mango, mangoes, mangos, peach, peach jam, peaches

Cook Time

40 to 50 minutes

Passive Time

2 hours + for crust refrigeration

Servings

slices per pie

Ingredients

For the crust:

• 2 cups all purpose flour
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 3/4 cup vegan butter
• 8 tablespoons ice water

For the peach galette filling:

• 1 tablespoon all purpose flour
• 1 tablespoon sliced almonds
• 2 tablespoons granulated sugar & more for sprinkling
• 2 - 3 peaches peeled & sliced into 1/4" wedges
• cinnamon for sprinkling
• 1 tablespoon vegan butter melted
• 2 tablespoons peach or apricot jam warmed to liquify

For the mango blueberry filling:

• 2 cups blueberries fresh or frozen
• 1 mango peeled & cubed
• pinch salt
• 1 tablespoon granulated sugar plus more for sprinkling
• 1 tablespoon flour
• 1/4 teaspoon cinnamon
• 1 teaspoon lemon zest

Course Dessert Cuisine French Keyword almond, apricot jam, blueberries, cinnamon, lemon zest, mango, mangoes, mangos, peach, peach jam, peaches Cook Time 40 to 50 minutes Passive Time 2 hours + for crust refrigeration Servings slices per pie Ingredients For the crust: 2 cups all purpose flour 1 teaspoon granulated sugar 1/4 teaspoon salt 3/4 cup vegan butter 8 tablespoons ice water For the peach galette filling: 1 tablespoon all purpose flour 1 tablespoon sliced almonds 2 tablespoons granulated sugar & more for sprinkling 2 - 3 peaches peeled & sliced into 1/4" wedges cinnamon for sprinkling 1 tablespoon vegan butter melted 2 tablespoons peach or apricot jam warmed to liquify For the mango blueberry filling: 2 cups blueberries fresh or frozen 1 mango peeled & cubed pinch salt 1 tablespoon granulated sugar plus more for sprinkling 1 tablespoon flour 1/4 teaspoon cinnamon 1 teaspoon lemon zest

Instructions

To make the crusts:

1. In a medium bowl, add the flour, sugar and salt. Whisk to combine.
2. Add 1/2 of the cold, cubed vegan butter and using a pastry cutter (or fork or two knives), cut the butter into the dry ingredients until the mixture combines to make about pea-sized crumbles.

   
3. Add the remaining cold, cubed butter and quickly cut it into the flour. Larger clumps, about 1-inch diameter, will start to form.

   
4. Drizzle the ice water, one tablespoon at a time, over the dough, up to 8 tablespoons in all (I used all 8 tablespoons of water in mine), until the dough is mostly moistened. Using your hands, roll the dough into a ball.

   
5. Divide the dough into two equal parts. Flatten each part with your hands to make a 1-inch thick disk. Wrap each dough disk tightly in plastic wrap and refrigerate at least 2 hours. (Can make the dough up to 3 days ahead.) This dough will make two galette crusts.

   
6. When you are ready to make a galette, preheat the oven to 400° F and place an oven rack on the lower third of the oven.
7. Roll one chilled dough disk out for each galette on floured parchment paper, into a circle 12 to 14 inches in diameter. The dough can be rolled as thin as 1/8 inch or slightly thinner. Move the parchment paper with the rolled out dough onto a baking sheet (one galette per baking sheet).

   

To make the peach galette:

1. In a small bowl, combine the flour, sliced almonds, and 2 tablespoons of sugar. Sprinkle over the center of the rolled crust, leaving 2 inches of the dough edge uncovered.
2. Arrange the peach slices evenly on top of the covered crust, overlapping the peaches slightly. Make another circle of peaches in the center with the outer row of peaches and the center row barely touching. Sprinkle the top of the fruit lightly with granulated sugar and cinnamon.

   
3. Trim about a half inch off the galette crust edges and fold the edge over the fruit about 2 inches at a time, overlapping as you go.
4. Brush the rim of the dough with melted vegan butter and sprinkle the edges with coarse sugar (optional).

   
5. Bake 40 to 50 minutes. Using a thin flat spatula, loosen the baked galette from the parchment paper and slide it onto a serving platter or cake plate. For a more rustic presentation, leave the galette on the parchment paper and move it to a platter or cutting board.
6. Melt the 2 tablespoons of peach or apricot jam and brush over the tops of the peaches for a glaze. Garnish with toasted sliced almonds or fresh basil leaves.

   

To make the mango blueberry galette:

1. In a medium mixing bowl, combine the salt, sugar, flour, cinnamon and lemon zest.
2. Add the mango cubes and blueberries and stir to coat the fruit.

   
3. Spread the fruit filling onto the dough, leaving 2 inches of space around the dough edges. Sprinkle the top of the fruit lightly with sugar.

   
4. Trim about a half inch off the galette crust edges and fold the edge over the fruit about 2 inches at a time, overlapping as you go.
5. Brush the rim of the dough with melted vegan butter and sprinkle the edges with coarse sugar (optional).

   
6. Bake 40 to 50 minutes. Using a thin flat spatula, loosen the baked galette from the parchment paper and slide it onto a serving platter or cake plate. For a more rustic presentation, leave the galette on the parchment paper and move it to a platter or cutting board.

   
7. Garnish with fresh mint leaves. Fruit galettes are delicious served hot, topped with vanilla ice cream.

Recipe Notes

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