Ontario peaches and blueberries are in season and what better way to enjoy fresh summer fruit than to use them to bake! Galettes are like a shortcut version of your classic fruit pie. They are less finicky, typically described as ‘rustic’, which leaves for imperfections, and just as delicious as your slice of pie. This is a classic flaky all butter pie dough that comes together pretty easily. It is chilled, rolled out and filled with sweet peaches and blueberries. There is a pinch of salt in the filling which elevates the flavour of your peaches and blueberries and brings the whole dessert together. Galettes are my absolute favourite to make because they are just stunning! Also because of how flat they are, they allow for a filling that does not need to set as much as traditionally pied that are an inch or two deep. The filling of these galettes sets perfectly when the galette is cooled with the help of a bit of cornstarch. The galette is phenomenal and served with vanilla ice cream, it is to die for. If you want a dessert to make for your next picnic, bbq, dinner or lunch this is the perfect recipe for you. This recipe is very straightforward and will not disappoint you.
Blueberry and Peach Galette
Ingredients
Crust
- 113 grams 1/2 cup butter, frozen or very chilled
- 190 grams 1 1/4 cups all purpose flour
- 3 tablespoons water
- 1/4 teaspoon salt
- 1 egg + 1 tablespoon of milk for egg wash
Filling
- 1/4-1/3 cup brown sugar packed
- 1/2 pound 225 grams, about 2 peaches
- 1/2 pound blueberries 225 grams, about 1/2 pint
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon lemon zest
- ½ teaspoon vanilla extract
To Serve
- Vanilla ice cream optional
- 1/2 cup good-quality plum apricot or raspberry preserves, strained if chunky or seedy
Instructions
- First prepare your crust. In a bowl, add your flour and salt and mix.
- Grate your frozen (or very cold) butter into your flour mixture and use a fork to mix so that a crumbly mixture forms.
- Add water a tablespoon at a time and use a fork and mix throughout your flour mixture.
- After adding about 3 tablespoons of water, with clean hands press dough together and it should mostly come together.
- Pour the dough out onto a clean surface, press together with your hands.
- Using a rolling pin, roll out your dough into a rectangular shape and fold over itself, into a smaller rectangle and roll out.
- After folding and rolling about 3 times, your dough should come together nicely. If it has not, add about 1 tablespoon of water to help it together.
- Shape your dough into a small dish shape, cover with plastic wrap and place in the fridge for 30 minutes and up to 2 days.
- Right before you take out dough, make your filling.
- Wash your peaches, remove the pit and slice thinly and wash your blueberries.
- Place sliced peaches and your blueberries in a bowl and add brown sugar, cornstarch, salt, lemon zest, vanilla and carefully mix until combined. If your peaches and blueberries are very sweet, you can opt for less sugar, my peaches and blueberries were just a tad sour that day. Set aside.
- Preheat oven to 400 degrees
- After 30 minutes your dough will be chilled but still very easily rolled. If your dough is in the fridge longer, it may take more effort to roll but your dough will benefit from the longer fridge time and will be less likely to shrink while baking.
- Roll out your dough on a floured surface into a rough circle shape. Roll it out about 1/8 of an inch thick. Be mindful, it is better to roll out edges thinner but make sure not to roll out the centre of your dough too thick.
- Transfer to a parchment lined sheet and if you would like you can trim your edges of your dough if you want a neater finish or leave it uncut for a rustic look.
- Pour your filling mixture in the middle of your dough and leave a 1 1/2 inch border on all sides of your peaches and blueberries.
- Fold the edges of your dough over your peaches and blueberries, pleating your folds where necessary.
- You can fold your dough more circularly shaped, square or rectangularly shaped depending on how you rolled your dough.
- Mix your egg and tablespoon of milk for the egg wash and brush your edges with the wash.
- Bake in the oven at 400 degrees for 40-45 minutes. You are looking for a beautifully golden crust and bubbly interior.
- When you take your galette out of the oven, let it cool slightly. You can use a brush to gently brush your strained jam onto your galette to give it a lovely gloss. This is optional as the juices from your galette may be enough to give it that lovely sheen finish.
- After your galette cools, serve with a big scoop of vanilla ice cream.
