Choose the Finest Fruit: Select the ripest peaches and freshest blueberries you can find. Ripe peaches should be fragrant and slightly soft to the touch.

Use Cold Butter: For a flaky crust, make sure your butter is cold. Dice the butter into small cubes and chill it until you’re ready to incorporate it into the dough.

Pre-Chill Ingredients: Besides butter, chill your flour and mixing bowl. This helps keep the butter from melting too quickly, ensuring a flaky crust.

Roll Dough Evenly: Roll out your dough to an even thickness, about 1/8 inch. This ensures even baking and a consistent texture.

Leave a Border: When adding your fruit filling, leave a 2-3 inch border around the edges of the dough. This allows you to fold the edges over the filling to create the galette's rustic shape.

Flavor Enhancements: Add lemon zest to the fruit filling for a zesty, aromatic touch that complements the sweetness of the peaches and blueberries.

Add Vanilla Extract: A splash of vanilla extract in the fruit filling enhances the flavors and adds a lovely aroma.

Toss Fruit with Care: Gently toss peaches and blueberries with sugar, fresh lemon juice, and vanilla extract to evenly coat the fruit without mashing it.

Handle Dough Gently: When folding the edges of the dough over the filling, work gently to avoid tearing. The rustic look is part of a galette’s charm.

Brush with Butter: Before baking, brush the edges of the dough with melted salted butter for a rich flavor and to help achieve a golden brown finish.

Use a Sharp Knife: A sharp knife makes cutting peaches easier and helps maintain the integrity of the fruit slices.

Chill Dough Again: After assembling the galette, chill it in the fridge for about 15 minutes. This helps firm up the dough and prevents spreading in the oven.

Baking Sheet Preparation: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.

Store-Bought Option: If you’re short on time, using store-bought pie dough is a convenient alternative. Just make sure it’s chilled before you start.

Golden Brown Perfection: Bake the galette at a high temperature (around 375-400°F) to achieve a beautifully golden brown crust. Keep an eye on it towards the end of baking to avoid over-browning.