Peach and Blueberry Galette

Two of my absolute favorite fruits are peaches and blueberries. I had three over-ripe peaches the other day and wanted to do some baking. Ironically enough, tastespotting led me to the most lovely concept I have learned about recently- galettes. A delicious cross between a crisp and a pie, I’m addicted. I used the recipe almost exactly as written here, with a few slight modifications which I will include below. I really REALLY enjoyed the delicate flavor of this pastry and the sweet buttery topping. My pastry making skills need significant amounts of practice, but this was only the second time I’ve tried to make a homemade crust so it’s alright.

Ingredients:

1 unbaked (9-inch) pie crust
3 ripe yellow peaches, peeled and sliced
1 cup blueberries
a little less than ¼ cup granulated sugar
3 tablespoons lemon juice
2 teaspoons vanilla extract
1/3 cup light brown sugar
½ cup flour
½ teaspoon cinnamon
¼ cup (½ stick) butter, softened

Directions:

Toss together peaches, blueberries, lemon, vanilla, and granulated sugar. Set aside.

Place all remaining ingredients except pie crust in mixer bowl.  Attach bowl and flat beater to mixer.  Turn to Speed 2 and mix until crumbly.  Set aside.

Roll out pastry into a 13-inch circle and paint with egg wash.  Transfer to baking sheet (it’s ok if pastry hangs over edge of baking sheet).

Gently mound peaches and blueberries in the center of pastry, leaving a 2-inch border of dough on all sides.  Be careful not to overfill the pastry with fruit like I did! Eat the extra fruit if necessary. Fold pastry up over filling, pleated as necessary to fit snugly around fruit.  Gently press dough to filling, reinforcing shape. Lightly brush the entire surface of the pastry with egg wash. Sprinkle with as much or as little of the cinnamon sugar mixture– I used all of it!

Bake at 400 degrees until pastry is golden brown and fruit has begun to solidify, about 40-45 minutes.  Cool galette on baking sheet on wire rack for 10 minutes (I definitely didn’t wait that long, ha).  Serve warm.

Pie Crust Recipe

Ingredients:

1¼ cups all-purpose flour
8 ounces cold unsalted butter
1/3 cup water
2 teaspoons apple cider vinegar
½ teaspoon fine sea salt

Directions:

Place flour in bowl.  Cut the butter into pieces and add to the flour.  Put the bowl into the refrigerator for 10 minutes so the butter can firm up again.

In a small bowl, combine the water, vinegar and salt. Place that in the refrigerator, as well.

Mix the butter and flour mixture using a pastry blender until the butter particles are the size of small peas.

Add the cold water/vinegar/salt mixture 1 tablespoon at a time and gently blend until ingredients are moistened and dough begins to hold together.  Pat dough into a smooth ball and flatten slighting.  Wrap in plastic wrap. Chill in refrigerator at least 15 minutes and for no longer than 24 hours.

Pre-baking and Pre-crumb topping. Not the most beautiful, but definitely the most delicious.