A Muse in My Kitchen
Peach Blackberry Galette
I’m going to squeeze one more summer lovin’ recipe because fresh peaches and blackberries are still out there. Go on – grab some peaches and let’s celebrate one more bite of summer! I made this a few weeks ago as my contribution to a a friend’s barbeque and it was as delicious as it is beautiful.
Galettes are a cross between a tart and a pie. I actually prefer them over pies and tarts – (did I just say that?) – because they are easier and you don’t have to worry about whether it’s too juicy or perfectly put together.
It’s a free form crust. Don’t be intimidated by a homemade crust – it’s all made in the food processor and easy to roll out. What I like about this crust is the addition of cornmeal…it adds to the texture of the crust making it more rustic.
Treat yourself to one more bite of summer because next week we’re talking fall foods!
Enjoy! Hello Fall!
- 1 cup all-purpose flour
- ¼ cup cornmeal
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold, unsalted butter, cut into small pieces
- ¼ cup ice water
- FILLING:
- 4-5 large peaches, pitted and cut into eighths
- 1 pint fresh blueberries or blackberries
- ½ cup plus 1 tablespoon granulated sugar, divided use
- Juice of ½ lemon
- 2 tablespoons cornstarch
- Pinch of salt
- 1 large egg, lightly beaten
- PASTRY:
- In the work bowl of a food processor, combine flour, cornmeal, sugar, and salt. Pulse several times to blend.
- Add butter pieces and process just until mixture resembles a coarse meal.
- With motor running, slowly pour ice water into mixture until dough begins to come together, no more than 30 seconds.
- It may not need all the water.
- Turn dough onto a large piece of plastic wrap and, using the plastic, gather together into a ball.
- Flatten dough to form a disk, wrap tightly and chill for at least 1 hour.
- Dough will hold for a day in the refrigerator or up to a month in the freezer.
- ASSEMBLE:
- Roll out dough into a 14-inch circle about ⅛-inch thick on a lightly floured work surface, patching and trimming if necessary to get a fairly even edge.
- Transfer dough to a large rimmed baking sheet lined with parchment paper.
- Refrigerate until ready to use, up to one hour.
- Preheat oven to 375 degrees while you prepare the filling.
- Place blackberries and cut-up peaches in a large bowl.
- Toss fruit with ½ cup sugar, lemon juice, cornstarch and salt until well coated. Arrange fruit mixture in center of chilled pastry dough, leaving a border of about 2 inches around the outside edge.
- Gently fold the pastry up over the fruit, pressing the dough into evenly-spaced pleats to enclose the fruit.
- Brush the pastry with beaten egg and sprinkle with remaining sugar.
- Bake on center rack of oven until crust is browned and juices are bubbling, about 45-50 minutes.
- Leave galette on baking sheet and let rest on wire rack until cooled enough to slide onto a serving platter.
- Serve warm or at room temperature.
