Blackberry Peach Galette
A rustic fruit galette, filled with freshly picked blackberries and peaches.
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
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:
- Preheat oven to 375F.
- 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.
- Sprinkle flour and sugar over fruit. Stir.
- Roll out pastry dough on a floured surface to at least 14” in diameter.
- Dump fruit mixture in the middle of dough and dot with 1 –2 tablespoons butter.
- 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.
- 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.
This is a very good recipe. I would just say after step 4, that it would probably be a good idea to to add in about transferring the dough to a baking sheet and then adding the fruit to the dough, when the dough was already laid out on the baking sheet. I didn’t realize at the time that’s what I should do, and I had a heck of a time trying to transfer the dough with all the fruit in it to a baking sheet without the whole thing falling apart.