Peach and Blueberry Galette

serves 6-8


For the Pastry Dough

1 1/2 cups unbleached-all purpose flour

1 Tablespoon cornstarch

1/2 teaspoon kosher salt

1/2 teaspoon granulated sugar

10 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

3-6 Tablespoons cold water


For the Fruit Filling

1 pound (about 2 large) ripe and juicy peaches, peeled and cut into 1/2-inch wedges

1 cup fresh blueberries, rinsed and dried

1/4 cup granulated sugar

2 Tablespoons cornstarch

1 teaspoon freshly squeezed lemon juice

pinch of ground cinnamon

pinch of kosher salt

1 Tablespoon unsalted butter

1 Tablespoon milk

1 Tablespoon granulated sugar for sprinkling


In the bowl of a food processor, pulse together the flour, cornstarch, salt, and sugar until combined.  Scatter the butter pieces on top of the flour mixture and pulse until it resembles coarse bread crumbs and the butter is the size of small peas, ten to twelve 1-second pulses.  Sprinkle 1 tablespoon of water over the mixture and pulse for 1 second; repeat with the remaining water until the dough begins to form small curds and holds together when pinched with fingers.  (Depending on the humidity in the air you may not need all 6 tablespoons of water- I only used 4 1/2 tablespoons today).  Empty the dough onto a work surface.  Using a bench scraper, form the dough into a rough mound about 12 inches long and 4 inches wide perpendicular to the edge of the counter.  Starting at the farthest end, use the heel of your hand to smear about one-sixth of the dough against the work away from you.  Repeat until all the dough has been worked.  (This technique is called frisage)  Gather the dough into another mound and repeat frisage technique.  Form the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate until cold and firm but malleable, about 1 hour.


Adjust oven rack to lower-middle position and preheat the oven to 400º F.  Remove the dough from the refrigerator.  (If the dough has been chilling for longer than an hour, let is rest at room temperature for 15 minutes to become malleable).  Lightly dust a large sheet of parchment paper with flour.  Roll dough into a 12-inch round circle about 1/4-inch thick, dusting with flour as needed.  Transfer parchment and dough onto a baking sheet and refrigerate until cool and slightly firm.


Meanwhile, gently toss together the peaches, berries, and lemon juice in a medium bowl.  Sprinkle the sugar, cornstarch, cinnamon, and salt over the fruit and gently toss to combine.  Remove the dough on the baking sheet from the refrigerator and mound the fruit filling in the center of the dough, leaving a 2 1/2-inch border around the edge.  Carefully fold one edge of dough over 2-inches of fruit, leaving a 1/2-inch area of dough between fruit edge and inside edge of galette.  Repeat folding around the tart, overlapping dough every 2 to 3 inches while gently pinching dough at the pleat, but without pressing dough into the fruit.  Using a pastry brush, brush the dough with the milk and sprinkle with the tablespoon of sugar.  Bake for 50-55 minutes, the fruit juices should be bubbling and the crust golden brown.  Transfer the baking sheet to a rack and cool for 30 minutes.  Serve warm or at room temperature. Enjoy!


Printed from thegalleygourmet.net