Peach and Blueberry Galette
The peach and blueberry galette exemplifies the versatile nature of a simple French pastry that takes on various seasonal adaptations. Combining delightful flavors, textures, and colors, this mouthwatering dessert showcases the harmonious pairing of sweet and soft peaches with tart and firm blueberries. The result is an enjoyable eating experience that captivates the senses.
The vibrant orange and blue hues merge, creating an eye-catching treat that undoubtedly impresses. Galettes, recognized for their rustic, free-form charm, possess a unique appeal compared to the more structured pies and tarts. They showcase a rough-edged allure, which originates from the pastry dough rolled out in a circle, folded up around the edges, and filled with luscious fruits.
Baking galettes on a parchment-lined baking sheet ensures the pastry crisps up evenly, contributing to their distinct charm. The peach and blueberry galette, whether served warm or at room temperature, proves to be an ideal addition to picnics, potlucks, or dinner parties. This dessert's versatility is further exemplified in its ability to accommodate various dietary preferences through the incorporation of gluten-free flour or vegan butter.
Galettes are not limited to fruit-filled versions, as savory iterations can also incorporate a wide range of ingredients such as tomatoes, onions, zucchini, mushrooms, and more. Ultimately, the beauty of a galette lies in its simplicity and adaptability, encouraging bakers to explore creative fillings and flavors. All galettes share the attributes of being versatile, free-form, and charmingly imperfect, making them an indispensable asset in any baker's repertoire.
For more simple bakes look no further than my other recipes:
Old-Fashioned Plum Cake
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Ingredients
    Pie Crust
  • 1 1/4 (150gr) cup all-purpose flour
  • 1 pinch of kosher salt
  • 1/2 (113gr) cup unsalted butter (Cold, cut into small cubes.)
  • 3-4 tbsp ice cold water
    • Galette Filling
  • 2-3 Fresh or frozen(thawed)peaches (About 2 1/2 cups. Sliced.)
  • 1 cup fresh blueberries
  • 1 tsp vanilla extract
  • 2 tsp cornstarch
  • 1/4 cup sugar
    • To Finish
  • 1 egg
  • 1 tsp water
  • 1 tbsp sugar
  • 1 tbsp unsalted butter (Cut into small chunks.)
Instructions
  1. Preferably, make the pie crust ahead of time. It is very simple to make. It will keep in the fridge for up to two days or in the freezer for up to three months. Thaw it overnight before rolling it out.
  2. In a large bowl, whisk together flour and salt. Add pieces of butter. Using your fingers, flatten the cubes into shards and toss them in the flour until fully coated. Stop when butter pieces are still visible and pea-sized.
  3. Make a well in the center of the mixture. Add 3 tablespoons of ice water and continue mixing with your hands until the dough comes together. There shouldn't be any visible cracks in the dough (indicating not enough water), and conversely, the dough should not feel wet. Add 1 or 2 more tablespoons of ice water if needed. Form the dough into a disk (1 inch (2.54 cm) thick). Wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.
    4. Assembling the Galette
  4. Preheat oven to 375 °F (ca. 191 °C). Line a baking sheet with parchment paper. In a large bowl, toss together sliced peaches, blueberries, vanilla extract, sugar, and cornstarch.
  5. Roll out the chilled pie dough into a rough circle, about ⅛-inch thick (13 inches (ca. 33 cm) in diameter), on a lightly floured surface. Transfer the dough to the parchment-lined baking sheet.
  6. Spread your filling in the center of the dough, leaving a 2-3 inch border. Fold the border over the filling, pleating the dough as you go. Brush the crust with an egg wash (egg beaten with water), and sprinkle with sugar (1 tablespoon). Dot the butter pieces over the filling.⁣
  7. Bake until the filling bubbles and the crust is brown, about 45 minutes.⁣ Let it cool for a few minutes before slicing and serving.
Recipe Notes

If using frozen fruit, make sure to thaw and drain it before using. Also, frozen fruit might require adjusting the amount of cornstarch or sugar, depending on the sweetness and moisture of the thawed fruit. Store bought pie crust can be used instead of making one's own.