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Blueberry Peach Galette – Simply Scratch
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This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.
So, What Is A Galette?
In a nutshell, a galette is free-formed sweet or savory pie that is baked on a sheet pan instead of a pie dish. The dough is folded onto the filling giving the pie a gorgeous rustic look.
With that said, if you have a few (ripe) peaches and wondering how to use them? Make this blueberry peach galette! I first made this dessert back in July of 2011. Although the recipe was delicious, the photos were horrible. I wish is was exaggerating. This week I decided to remake and reshoot it in hopes to breathe new life into an old recipe.
And I’m so glad I did!
To Make This Blueberry Peach Galette You Will Need:
- pâte sucrée – A super simple sweetened pastry dough – or use half a recipe of my regular pie dough.
- peaches – Use ripe but not overly ripe peaches.
- blueberries – Adds juicy sweetness with a slightly floral flavor.
- light brown sugar – Lends sweetness and flavor.
- unbleached all-purpose flour – Helps to thicken the juices released from the fruit when baking.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- fine salt – Can use pink Himalayan or fine sea salt.
- butter – Adds moisture, fat and flavor to the filling.
- egg wash – Beat an egg with a splash (about 2 teaspoons) water. If you have an egg allergy, use peach or apricot jam or marmalade.
- sparkling sugar – A coarse sugar that adds sweetness and texture.
Make The Pastry Dough:
Preheat your oven to 425℉ (or 220℃).
Prepare the dough as directed in the recipe (I’ve attached the printable recipe at the end of the post) and chill. Once chilled, on a floured surface, roll the dough about 1/4- inch thick and about 14 to 15 inches in diameter. Transfer to a lined, rimmed baking sheet and refrigerate while you make the filling.
NOTE: For those with an egg allergy, use half of this regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking
Make The Filling:
In a large mixing bowl, add 2 to 3 sliced peaches, 1 cup blueberries, 1/4 cup light brown sugar, 2 tablespoons unbleached all-purpose flour, a pinch of fine salt and 1 teaspoon vanilla extract.
Use a spatula to toss until coated and all the ingredients are evenly distributed.
Set aside.
Assemble the Galette:
Place the filling into the center of the pie crust.
Fold up the sides and dot the fruit filling with 1 tablespoon butter that has been cut into pieces.
Brush the pastry dough with egg wash or use peach or apricot preserves.
Sprinkle the crust with coarse sugar or any white sugar you have on hand. I’ve added a link to a sparkling sugar in the recipe printable.
Bake on the middle rack of your preheated oven for 20 to 25 minutes or until the curst is golden brown.
Once baked, remove and let cool.
Stunning!🤩
Then slice and serve.
If you like vanilla ice cream, now would be a great time to scoop some up and saddle it right by this slice of heaven – or on top and let the warmth of the galette melt it slightly. So good!
How to Store Leftover Blueberry Peach Galette:
Store loosely covered (I use foil) at room temperature.
How Long Will Blueberry Peach Galette Last?
If stored properly, this galette should last for up to 2 days.
Enjoy! And if you give this Blueberry Peach Galette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Blueberry Peach Galette
This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.
- 1 pâte sucrée (sweetened pastry dough), see recipe notes for those with egg allergies
- 2 to 3 ripe peaches, cut into ½-inch slices
- 1 cup fresh blueberries
- 1 teaspoon pure vanilla extract
- 1/4 cup light brown sugar
- 2 tablespoons unbleached all-purpose flour
- pinch kosher salt
- 1 tablespoon butter, cut into pieces
- egg wash (see notes), an egg mixed with 2 teaspoons water
- coarse sugar, or any white sugar you have on hand
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Preheat your oven to 425℉ (or 220℃).
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On a lightly floured surface roll out the chilled pastry dough to about ¼-inch thick and about 14 to 15 inches in diameter
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Transfer to a parchment lined large baking sheet and refrigerate while you make the filling.
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In a large mixing bowl, add sliced peaches, blueberries, sugar, flour, a pinch of fine salt and vanilla extract. With a large spatula, toss until coated and all the ingredients are evenly distributed.
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Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Dot the fruit filling with 1 tablespoon butter that has been cut into pieces. Lastly, brush the dough with with egg wash (or peach or apricot preserves) and sprinkle with sugar.
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Place on the middle rack of your preheated oven to bake for 20 to 25 minutes or until golden brown.
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Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.
NOTE: For those with an egg allergy, use half of my regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking.
Serving: 1piece, Calories: 380kcal, Carbohydrates: 50g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 29mg, Potassium: 138mg, Fiber: 2g, Sugar: 22g, Vitamin A: 751IU, Vitamin C: 4mg, Calcium: 26mg, Iron: 2mg
Yield: 1 crust
Easy Pâte Sucrée (Sweet Pastry Dough)
Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.
- 1/2 cup unsalted butter
- 1½ cups unbleached all-purpose flour, plus more for rolling out the dough
- 3 tablespoons sugar
- pinch fine salt
- 1/4 cup ice cold water
- 1 egg yolk
- 1 teaspoon white vinegar
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Dice the butter into small cubes and freeze for 20 minutes.
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Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.
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In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.
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Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.
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Dust a clean surface and your rolling pin with flour.
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Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.
Serving: 1g, Calories: 1694kcal, Carbohydrates: 180g, Protein: 23g, Fat: 99g, Saturated Fat: 60g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 4g, Cholesterol: 439mg, Sodium: 28mg, Potassium: 248mg, Fiber: 5g, Sugar: 37g, Vitamin A: 3100IU, Calcium: 81mg, Iron: 9mg
This recipe was originally posted on July 6, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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