Blackberry Peach Galette

A rustic fruit galette, filled with freshly picked blackberries and peaches.
Blackberry Peach Galette: a rustic fruit galette filled with freshly picked blackberries and peaches. {Bunsen Burner Bakery}
Last week, my lab made a trip out to Homestead Farms to pick fresh blackberries and peaches — and this is what I brought my lab as my official Last Baked Good.  Please don’t let my poor photography skills let you pass over this delicious galette.  I know we are all guilty of gravitating towards recipes with the most visually-appealing pictures, but if you skip this one over, you are really missing out.  I like galettes so much more than pies; I suppose it’s because they are filled with fruit slices rather than a soupy fruit filling and that the crust tends to be so thick you can even pick it up and eat a slice with your hands.  I used freshly picked-from-the-farm peaches and blackberries, and the flavors complimented each other perfectly.  Obviously, you can use almost any fruit in a galette, but I loved these together so much I would be hesitant to change anything at all next time.
Blackberry Peach Galette: a rustic fruit galette filled with freshly picked blackberries and peaches. {Bunsen Burner Bakery}

Blackberry Peach Galette
adapted from Our Best Bites

Ingredients:

  • 2 cups flour
  • 11 tablespoons butter
  • 1/4 teaspoon salt
  • 4 tablespoons ice water
  • 3 large, ripe peaches, pitted and sliced
  • 1 cup blackberries
  • 1/4 cup sugar
  • 3 tablespoons flour
  • 1 1/2 tablespoons butter

Directions:

  1. Preheat oven to 375F.
  2. Add flour and salt to a medium bowl. Cut cold butter into small chunks and throw on top of flour. Cut the butter into the flour using a pastry blender under mixture resembles small crumbs the size of peas. Add ice water one tablespoon at a time while stirring the dough mixture with a fork. Bring dough together and put into a ball. Wrap in plastic wrap and refrigerate.
  3. Sprinkle flour and sugar over fruit. Stir.
  4. Roll out pastry dough on a floured surface to at least 14” in diameter.
  5. Dump fruit mixture in the middle of dough and dot with 1 –2 tablespoons butter.
  6. Pull up edges of dough and pleat. Dip fingers in water and moisten between the pleats to seal. Brush dough with melted butter and sprinkle with sugar.
  7. Bake for 50-60 minutes. When done, the fruit will be bubbling and the crust will be golden brown in color. Remove from the oven and cool for 10-15 minutes on a wire rack.