Peach and Blueberry Galette
A Galette, or a “Tarte Rustique” as we call it in France, is one of the easiest ways to showcase Summer fruits at their prime – and this Peach and Blueberry Galette is a perfect example of it. This rustic fruit tart features a flaky all-butter crust, folded in a free form manner over ripe Summer fruits. It is an uncomplicated dessert to make during these late-Summer nights, and it doesn’t require much time to assemble. A dollop of whipped cream or a scoop of vanilla ice-cream on top will…
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the Pâte Brisée :
- 1 1/2 cups (188g) all-purpose flour
- ¾ cup (170g) cold unsalted butter, cut into small cubes
- 1/4 teaspoon salt
- ¼ cup to 1/3 cup (50ml to 78ml) ice water
- Filling base:3 tbsp (23g) all-purpose flour
- 3 tbsp (18g) ground almonds
- Filling:1 lb (453g) peaches, halved and pitted
- 1/3 lb (150g) blueberries
- ¼ cup (50g) sugar
- 1 tsp vanilla extract
- 1 egg yolk, for brushing
- Optional: 2 tbsp Peach jam.
Instructions
- 1
Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.
- 2
Pre-heat the oven to 400F (205C) with a rack in the middle. Line a large baking sheet with parchment paper.
- 3
Step 2 – In a small bowl, combine the 3 tbsp of AP flour with the 3 tbsp of almond flour. Set aside.
- 4
Step 3 – Cut each peach halves into 6 slices (equals out to 12 slices/peach). Combine the peach slices in a bowl with the blueberries, sugar and vanilla extract. Toss gently until evenly coated.
- 5
Step 4 – Take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment paper lined baking sheet.
- 6
Step 5 – Spread the flour/almond flour mix onto the dough, leaving a 2 inch border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. Arrange the peach and blueberry mix on top. Fold the edges of the dough up over the fruits to create a 1 ½ to 2 inch border. Brush the egg yolk onto the folded border.Bake for 50 min to 1 hour, until the edges look dry and golden.
- 7
Optional: Warm up the peach jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the fruits for a glistening finish.
- 8
Let the galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled.