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Peach Blueberry Galette
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 3 ripe peaches, sliced
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar (for sprinkling)
Instructions
- In a large bowl, whisk together 1 1/2 cups of all-purpose flour and 1/4 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a separate bowl, toss the sliced peaches, blueberries, 1/4 cup of granulated sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice until the fruit is evenly coated. Set aside.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- Arrange the peach and blueberry mixture in the center of the dough, leaving a 2-inch border. Gently fold the edges of the dough over the fruit, pleating as needed.
- Brush the edges of the galette with the beaten egg and sprinkle the turbinado sugar over the crust.
- Bake for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling. If the crust browns too quickly, tent the galette with foil.
- Allow the galette to cool for 10 minutes before slicing. Serve warm with a scoop of vanilla ice cream, if desired. Enjoy!
The Peach Blueberry Galette is a delightful rustic French pastry that has become a beloved summer dessert. Its origins can be traced back to the countryside of France, where it was traditionally made with whatever fruits were in season. The combination of sweet peaches and juicy blueberries nestled in a flaky, buttery crust has made it a popular choice for picnics and gatherings. Renowned chefs like Julia Child and Jacques Pépin have popularized the galette in the culinary world, and it has since become a staple in many French-inspired restaurants. The dish has also gained popularity in the southern United States, where fresh peaches and blueberries are abundant during the summer months. The key to a perfect Peach Blueberry Galette lies in the quality of the fruit and the flakiness of the crust. Locally sourced, ripe peaches and plump, sweet blueberries are essential for a flavorful filling. The crust should be tender and buttery, providing the perfect base for the luscious fruit. While the traditional galette is made with a simple pastry dough, some chefs have put their own spin on the dish by incorporating alternative methods, such as using almond flour or adding a hint of citrus zest to the filling. This versatile dessert can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. Today, some of the best versions of the Peach Blueberry Galette can be found in artisanal bakeries and farm-to-table restaurants that prioritize using fresh, seasonal ingredients. Whether enjoyed in a quaint French bistro or at a charming countryside café, the Peach Blueberry Galette continues to captivate dessert lovers with its irresistible combination of flavors and textures.
60 min
8 servings
280 calories
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