Hello Carolyn. I typically never freeze my galettes, at any point… But if I did, I would simply freeze the crust BEFORE baking, then bring to room temp, top with everything and then bake. Thawing after baking and freezing would kill the delicate crispness of the crust, I would think.

Hello Judy. Unfortunately I do not include nutritional values to my recipes, as I am not a dietary expert and don’t want to make any errors that could lead to any troubles with anyone’s health. Apologies.

Thank you so much. I love hearing when a recipe becomes a staple in someone’s home!

Mary. I haven’t made this recipe with frozen blueberries before, but there is a trick I learned when using them to help out.

1) Place the frozen blueberries in a bowl and rinse delicately with cold water
2) Drain. Rinse. Repeat. About 3-4 times in total until the water doesn’t look so “blue” anymore
3) Place the blueberries on a cloth (ideally paper towel) and pat them dry, gently
4) Use in the recipe as directed

I’d just try to be a little extra cautious when mixing the fruits, so the blueberries don’t “burst”. Often, frozen/thawed fruit breaks much easier. I might even just sprinkle the blueberries over top of the peaches if you think they’re too delicate. Hope this helps!

So glad to hear it. This recipe definitely screams summertime!