Peach and Blueberry Galette
Peach season is officially here and it’s going to be gone just as fast as it came. Therefore I am devouring all the peaches I possibly can until they are out of season.
I love making galettes because they require minimal effort and also, minimal talents for making things look gorgeous. When it comes to sweets, I am definitely not the best at making them look gorgeous (for example, lattice tops for pies, frosting cakes, etc). But with a galette, all you have to do is make sure you press down those folds and don’t rip the dough.
Now that’s something I can do.
There’s nothing more amazing than a plateful of warm fruity peach and blueberry galette topped with a heaping scoop of vanilla bean gelato (Talenti is my fav – it’s too good, standing over the freezer at 1am shoveling spoonfuls in my mouth good). It’s my favorite way to end a really big meal! The peaches and blueberries pair so well and the crunch from the turbinado sugar on the crust gives you just the right amount of texture.
Of course, you can also eat this for breakfast… And lunch… and a mid-afternoon snack. All of which I may or may not have done over the past two days. Don’t judge, it’s seriously that good.
- 1 1/2 cups flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter, cubed into 1/2” pieces
- 1/3 cup ice water
- 4 large peaches, pitted, and thinly sliced
- 12oz fresh blueberries
- Juice of ½ a lemon
- 1 Tbsp granulated sugar
- 2 Tbsp brown sugar
- 1 1/2 Tbsp flour
- Pinch of salt
- 2 Tbsp melted butter
- Turbinado sugar
- In a large bowl, mix together flour, sugar and salt. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea. Drizzle water over the dough and bring together, kneading 3 to 4 times. Note: you may not need to use all the water depending on where you live so use a little at a time until it comes together. Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.
- When ready to bake, preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine sliced peaches, blueberries, lemon juice, sugars, flour and salt. Gently toss to coat the fruit evenly.
- Roll out the galette dough into a 14” round. Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around.
- Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.
- Bake for 35 to 45 minutes. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving. Serve warm with vanilla gelato or ice cream.