Peach & Blueberry Galette

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)

1. 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. 
   
   
   
2. Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. 
   
   
   
3. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
   
   
   
4. Preheat the oven to 350°F. 
5. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
6. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
   
   
   
7. Carefully move the dough to the baking sheet. 
8. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
   
   
   
9. Fold the outside edge of the dough over the fruit, pleating as needed. 
10. Brush egg white over the exposed crust. 
11. Sprinkle coarse sugar over the dough and fruit.
12. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
13. Let cool at least 10 minutes. 
    
    
    
14. 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)

1. 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. 
2. 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.
3. Preheat the oven to 350°F. 
4. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
5. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
6. Carefully move the dough to the baking sheet. 
7. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
8. Fold the outside edge of the dough over the fruit, pleating as needed. 
9. Brush egg white over the exposed crust. 
10. Sprinkle coarse sugar over the dough and fruit.
11. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
12. Let cool at least 10 minutes. 
13. Cut and serve with ice cream or whipped cream if desired.