Peach-Blueberry Two-Cheese Galette

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Dough recipe adapted from Simply in Season.


  • 1 1/2 cups flour
  • 1 stick (minus 1 tablespoon) of butter
  • 1/3 cup cheddar cheese
  • 1/2 teaspoon salt
  • 4 tablespoons water (or more as needed)
  • 4 ounces cream cheese, room temperature
  • 4 peaches, peeled and sliced
  • 1/2 pint blueberries
  • Melted butter
  • Sugar


  1. Preheat oven to 350 degrees. Take the cream cheese out of the fridge to let it come to room temperature.
  2. Mix flour and butter with a fork or pastry blender until crumbly. Mix in cheddar cheese and salt. Add water, a tablespoon at a time, until the dough comes together. Form it into a ball, wrap it in plastic wrap and place it in the fridge for 30 minutes.
  3. When chilled, roll out the dough on a floured surface–forming a circle a few inches larger than the pie plate. Transfer the dough to the pie plate and spread the softened cream cheese on the bottom of the crust. Add blueberries and sliced peaches. Sprinkle sugar on top. Fold the edges of the crust over and brush with melted butter.
  4. Bake 30-45 minutes until the crust is golden brown.