Summertime peaches and blueberries were highlighted in a French Galette that we served for an informal dinner. Kind of like a pie, it is simpler because it’s freefrom, no top curst, adornments or crimping added..
Peach & Blueberry Galette 6 to 8 servings
Crust:
1 1/2 cups flour, plus more for rolling
1 tablespoon granulated sugar
1/4 teaspoon table salt
11 tablespoons cold butter, cut into 1/2 tablespoon pieces
1 egg yolk (reserved white to glaze dough)
3 tablespoons milk
Filling:
2 cups peeled and sliced fresh peaches (about 1 pound)
1/2 cup fresh blueberries
1/4 cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
1 egg white, beaten
2 tablespoons sugar (coarse sugar preferred but granulated works, too)
- To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal.
- Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together.
- Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
- Preheat the oven to 350°F.
- Carefully toss the peaches and blueberries with the sugar, flour, and salt.
- Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface.
- Carefully move the dough to the baking sheet.
- Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered.
- Fold the outside edge of the dough over the fruit, pleating as needed.
- Brush egg white over the exposed crust.
- Sprinkle coarse sugar over the dough and fruit.
- Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes.
- Let cool at least 10 minutes.
- Cut and serve with ice cream or whipped cream if desired.
Recipe without photos . . . Peach & Blueberry Galette 6 to 8 servings
Buttery Crust:
1 1/2 cups flour, plus more for rolling
1 tablespoon granulated sugar
1/4 teaspoon table salt
11 tablespoons cold butter, cut into 1/2 tablespoon pieces
1 egg yolk (reserved white to glaze dough)
3 tablespoons milk
Filling:
2 cups peeled and sliced fresh peaches (about 1 pound)
1/2 cup fresh blueberries
1/4 cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
1 egg white, beaten
2 tablespoons sugar (coarse sugar preferred but granulated works, too)
- To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal.
- Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
- Preheat the oven to 350°F.
- Carefully toss the peaches and blueberries with the sugar, flour, and salt.
- Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface.
- Carefully move the dough to the baking sheet.
- Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered.
- Fold the outside edge of the dough over the fruit, pleating as needed.
- Brush egg white over the exposed crust.
- Sprinkle coarse sugar over the dough and fruit.
- Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes.
- Let cool at least 10 minutes.
- Cut and serve with ice cream or whipped cream if desired.
Thanks for sharing this beautiful post.
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