Peach Blueberry Galette
Prep Time: 40 minutes
Total Time: 1 hour, 20 minutes
Servings: 8
Peaches, blueberries and thyme create a not-too-sweet filling for this easier than pie dissert. Yum!
Ingredients:
For the Crust
1 1/3 cup flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar, divided
1 large egg
milk, half & half or cream
1 stick unsalted butter, cut into pieces
2 teaspoons iced water
For the Filling
2 cups peaches, thinly sliced
2 cups blueberries
1 teaspoon fresh thyme leaves (optional)
1/2 cup granulated sugar
juice and zest of 1/2 a lemon
3 1/3 tablespoons cornstarch
For the Crust
1 1/3 cup flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar, divided
1 large egg
milk, half & half or cream
1 stick unsalted butter, cut into pieces
2 teaspoons iced water
For the Filling
2 cups peaches, thinly sliced
2 cups blueberries
1 teaspoon fresh thyme leaves (optional)
1/2 cup granulated sugar
juice and zest of 1/2 a lemon
3 1/3 tablespoons cornstarch
Directions:
For the Crust
Put flour, salt and 1 tablespoon sugar into a food processor and pulse to combine.
Lightly beat egg in a measuring cup.
Add enough milk, half & half or cream to measure 1/3 cup and beat to combine.
Add butter to food processor and pulse a few times; you want the butter in pea-sized pieces, not totally combined.
Drizzle 1/4 cup of egg mixture over the dough and pulse until it starts to come together.
(Reserve the rest of the egg mixture, covering and refrigerating it.) Don’t over process.
Transfer dough to a bowl and add iced water, mixing it in with your hands.
Form dough into a disk, wrap with plastic and chill for 20 to 30 minutes.
For the Filling
In a large bowl, combine fruit, thyme leaves, sugar, lemon juice and zest and cornstarch.
Stir gently with a wooden spoon or silicone spatula to thoroughly combine.
Let it macerate for 10 minutes or so, then drain it briefly in a colander.
You don’t want to lose all the juices, but you want to avoid having the crust get too soggy.
To assemble the Galette
Preheat the oven to 400, then lightly flour a large square of parchment paper.
Using a rolling pin, roll out your crust into a 12" circle about 1/8" thick.
Gently slide parchment paper with crust onto a baking sheet. Mound fruit in the middle of the crust and spread it out evenly, leaving a 1 1/2" border around the edges.
Gently fold the crust up over the fruit filling, pleating it to hold in the fruit.
Imperfect is perfect. Brush the crust generously with the remaining egg mixture.
Sprinkle crust with remaining tablespoon of sugar.
Place baking sheet on middle rack of oven and bake Galette for 35 to 45 minutes.
Crust should be golden brown, and filling should be bubbling.
Transfer baking sheet to wire rack and cool at least 20 minutes, or to room temperature.
Serve it warm or at room temperature with you favorite ice cream or whipped cream. Enjoy!
For the Crust
Put flour, salt and 1 tablespoon sugar into a food processor and pulse to combine.
Lightly beat egg in a measuring cup.
Add enough milk, half & half or cream to measure 1/3 cup and beat to combine.
Add butter to food processor and pulse a few times; you want the butter in pea-sized pieces, not totally combined.
Drizzle 1/4 cup of egg mixture over the dough and pulse until it starts to come together.
(Reserve the rest of the egg mixture, covering and refrigerating it.) Don’t over process.
Transfer dough to a bowl and add iced water, mixing it in with your hands.
Form dough into a disk, wrap with plastic and chill for 20 to 30 minutes.
For the Filling
In a large bowl, combine fruit, thyme leaves, sugar, lemon juice and zest and cornstarch.
Stir gently with a wooden spoon or silicone spatula to thoroughly combine.
Let it macerate for 10 minutes or so, then drain it briefly in a colander.
You don’t want to lose all the juices, but you want to avoid having the crust get too soggy.
To assemble the Galette
Preheat the oven to 400, then lightly flour a large square of parchment paper.
Using a rolling pin, roll out your crust into a 12" circle about 1/8" thick.
Gently slide parchment paper with crust onto a baking sheet. Mound fruit in the middle of the crust and spread it out evenly, leaving a 1 1/2" border around the edges.
Gently fold the crust up over the fruit filling, pleating it to hold in the fruit.
Imperfect is perfect. Brush the crust generously with the remaining egg mixture.
Sprinkle crust with remaining tablespoon of sugar.
Place baking sheet on middle rack of oven and bake Galette for 35 to 45 minutes.
Crust should be golden brown, and filling should be bubbling.
Transfer baking sheet to wire rack and cool at least 20 minutes, or to room temperature.
Serve it warm or at room temperature with you favorite ice cream or whipped cream. Enjoy!
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