How many recipes can I make using peaches and blackberries (the limit does not exist)??? Galettes have been all the rage this summer and I thought I’d hop on that train using two of the best summer fruits – the sweetness of the peaches complements the tartness of the blackberries. Galettes are super easy to make (think of them as an easier pie) and the crust can fall into that “ugly delicious” category. This was SO good and I definitely understand why this has become a summer staple! Have you made a galette this summer?
Peach Blackberry Galette
Ingredients
Dough
- 1 1/3 cups all-purpose flour (165g)
- 1/2 cup cold unsalted butter, cubed (116g)
- 1 tbsp granulated sugar (15g)
- 2 tsp freshly-squeezed lemon juice
- 1/2 tsp fine sea salt
- 1 large egg
- 1/2 cup heavy cream (not all will be used)
- 1/2 tsp lemon zest
Filling
- 2 cups ripe peaches, thinly sliced
- 1 cup fresh blackberries
- 1/2 cup granulated sugar (100g)
- juice and zest of 1/2 lemon
- 3 tbsp cornstarch
- pinch of sea salt
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. In a small measuring cup, lightly beat the egg with a fork, and then add enough heavy cream until the total volume is 1/3 cup, and then whisk the egg and cream together.
- Cut the cold butter into the flour mixture using a pastry cutter or a food processor (if you use a food processor, be careful not to over process, you want chickpea-sized lumps of butter). Add most but not all of the egg and cream mix to the dough and stir it together with a rubber spatula just until it starts to come together. Add the lemon juice and zest and mix until combined. The dough should be starting to clump together, but will still largely be big crumbs.
- Pour out the dough onto a floured counter top and press together to form a ball of dough. Flatten the dough into a disk and wrap in plastic wrap and chill in the fridge for at least 2 hours.
- When ready to bake, preheat the oven to 400°F. Roll the dough out into roughly a 12" circle and place on a rimmed baking sheet lined with parchment paper. Add back to the fridge to chill while you prepare the filling.
- In a large bowl, add the fruit, sugar, salt, lemon juice, and lemon zest. Toss together until well combined, making sure all the fruit is coated. Add the cornstarch and mix until well combined. Carefully pour the filling out onto the dough, piling it in the center, making sure to leave ~1.5" border. Fold the pastry up over the fruit around the edges, pleating as you go. Be gentle here, as a tear in the pastry will leak all your filling in the oven! Once folded, brush the pastry with the remaining egg/cream mix and sprinkle with coarse sugar if desired.
- Bake for 30-40 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 20 minutes on a wire rack. Can be served warm or at room temp.
- Enjoy!
