Description
This Blueberry Peach Galette encases summer’s bounty in a rustic pastry crust and has a lightly sweetened filling that allows the fruit to shine.
Ingredients
For the Crust:
- 3 cups (360 g) all-purpose flour
- 1 tsp. (6 g) salt
- 1 Tbsp. (12 g) sugar
- 12 T (170 g) unsalted butter, cold and diced into small cubes
- 1/3 cup (32 g) shortening, very cold
- 10–12 Tbsp. ice water
For the Filling
- 2 cups of fresh blueberries
- 4 peaches, peeled and sliced
- 1/3 cup of sugar
- 1 Tbsp. flour
- pinch of salt
- 1 tsp. vanilla bean paste or extract
- 1 Tbsp. lemon juice
- 1 egg, beaten
Instructions
For the Crust:
In a bowl, combine the flour, sugar, and salt. Give it a stir to combine, then cut in the shortening until it is in small pieces. Next, cut in the butter until it is about the size of peas.
Use a fork to mix in the water a few tablespoons at a time until you have a rough dough that is just coming together. Press it together into a ball, then flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30-45 minutes. It can also keep in the refrigerator for up to 3 days.
For the Blueberry Peach Filling:
Begin by stirring together the sugar, flour, and salt. Peel the peaches and slice them thinly, then gently toss them in lemon juice and vanilla bean paste or extract until they are coated. Sprinkle the sugar mixture over the top, and again stir carefully to not smash the fruit until it’s all coated.
To Make the Galette:
Preheat your oven to 400°F and sprinkle flour or fine ground cornmeal over a large parchment lined baking sheet.
Remove the pie dough from the refrigerator and cut off about one third of the dough. Take the remaining two thirds and roll it out on a floured surface until it’s in a rough circle about 14″ across. Brush the bottom of the crust with the beaten egg, then layer the fruit in the center of the crust. There should still be 2-3 inches of crust around the fruit on all sides. (See notes if you want to make a lattice for the top)
Fold up the edges of the pie crust around, pleating as it curves to keep it tight around the peaches and blueberries. Brush more egg on the outside of the pie crust and over the lattice, then sprinkle it all with 1-2 Tbsp. of sugar.
Bake the galette for 45-50 minutes, or until the crust is a deep golden brown and the fruit in the center has cooked down.
Remove the galette from the oven and allow it to cool for about an hour before cutting (this allows the juices from the fruits to set up and not be so runny). Serve on it’s own or with a scoop of vanilla ice cream or whipped cream.
Notes
Prepare the lattice by cutting off approximately 1/3 of the pie crust and rolling it out into a circle about 9″ in diameter. Cut it into thin strips (see note). Lay out 5-6 of them on parchment paper vertically in front of you, approximately 1″ apart. Carefully fold back every other strip halfway and lay another strip of crust horizontally just beneath the folds, over the strips that haven’t been folded back. Straighten the folded strips back into place.
Next, fold the opposite vertical strips back, lay another strip (think I can say the word strip any more?) of pie crust horizontally, and repeat the folding down process. After you’ve done one more, start from the center and repeat the folding/layering going up.
Slide the parchment (very carefully) onto a baking sheet and place it in the refrigerator until it is very cold.
Note on lattice strip width: I cut these strips 1/2″ wide, but you can definite go up to 3/4″ or even 1″ to make them easier to work with. Just place them closer together, but try to still have about 9″ of lattice when you’re finished. Also, using a quilter’s ruler makes pie crust (and just about any pastry work!) so much easier–this is the size I have and I use it all the time.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Tarts and Pies
- Method: Baking
- Cuisine: American