I am a big fan of a fruit galette. They are a great way to feature beautiful fresh summer fruit and add a little something special for dessert. I love experimenting with new crusts. This one adds some graham cracker which adds a nice earthy undertone and also a little crispiness to the crust with hints of cinnamon. I have been adding vodka to my homemade crust as well as it also helps maintain the integrity of the crust. You can however kuse water, if you don’t have any on hand. I sprinkle the crust with a little turbinado sugar after the egg wash for a little bit of caramel flavor as the crust bakes. Watch it in the baking process so it gets a deep amber, so delicious, but not essential. Serve the galette with vanilla ice cream for a wonderful dessert!

a beautiful rustic tart for summer!

Yield : about 8 slices


for dough:

  • 4 Graham crackers
  • 1 cup of flour, plus more for dusting and rolling
  • 1/2 teaspoon salt
  • 10 tablespoons chilled unsalted butter, diced
  • 2-4 tablespoons iced vodka

for filling:

  • 2 -3 large peaches firm but ripe, thinly sliced
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Juice of one lemon
  • 1/2 teaspoon cinnamon
  • 1 egg yolk
  • Splash of milk or cream
  • 2 tablespoons diced butter
  • Turbinado sugar (optional) for sprinkling
  • Sprig of mint for garnish (optional)


for dough:

In a food processor, pulse graham crackers, flour, sugar, and salt in a until mixture is texture of sand and thoroughly incorporated. Add diced butter and pulse until mixture resembles coarse corn meal. Add iced vodka, a tablespoonful at a time pulsing after each addition, until the dough moistens and begins to gather together. Gather dough in a 1 inch thick disk and wrap in plastic wrap. Chill in fridge for at least an hour, or up to a couple of days.

filling and assembly:

Preheat oven to 400°. Gently toss peaches, blueberries, cornstarch, , cinnamon, and ⅓ sugar in a large bowl. Roll out dough on a lightly floured sheet of parchment to a 12″ round. Leaving about a 1 1/2 inch border, arrange the peaches in concentric circles beginning with outer rings and working toward center in a fan design. Arrange blueberries on the top. Lift dough edges up and over the outer ring of peaches. Nestle diced butter into the tart in various spots. Whisk together egg and cream and brush the exposed dough with egg wash. Sprinkle with turbinado sugar if using. Transfer galette to a baking sheet on the parchment paper and chill for about 15 minutes. Bake galette for about 45 minutes until the crust is golden and juices begin to bubble. Serve warm or at room temperature with a sprig of mint as garnish and good quality vanilla ice cream and enjoy!