Tomato Tomatoe

peach & blueberry galette

Galettes have always been a favourite of mine, simply because they are a lot easier to make than a pie. A galette is similar to a pie because the doughs are generally made with the same ingredients and it’s known as the cousin of pie. The main difference between a galette and a pie is that it’s more rustic, forgiving and can be filled with savoury or sweet ingredients.

I love making galette’s during the summer months when seasonal fresh fruit is at it’s prime. During August I love making peach galette’s and in late August and early September you will always find an heirloom tomato galette in my house. During July and August, when peaches are at their peak, I love making a peach and blueberry galette. The peaches are sweet and fragrant and they are a perfect compliment to the blueberries. This is a fantastic dessert to serve at a dinner party or if you are invited over to a backyard BBQ. It’s delicious served warm with a scoop of vanilla ice cream or cold out of the fridge.

My dough is so easy to make, I’ve made it dozens of times and it always comes out perfect. I like making the pastry dough by hand but you could definitely use a food processor. The filling is very easy to make too. You place all of the ingredient in a bowl with sugar along with a few other ingredients and then spoon the filling directly onto the cold pie dough. Your house will smell amazing as it bakes! Galette’s will always be a staple dessert for me and once you try this recipe, they’ll become a staple in your recipe repertoire!

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peach & blueberry galette

Ingredients

• Pie crust
• 2 cups AP flour
• 1.5 sticks of cold butter (unsalted) cut into cubes
• 1 tbsp apple cider vinegar
• 1/3 cup ice water plus more if needed.
• 2 tsp salt
  
• Peach filling
• 5 peaches, sliced with the skin on
• 1 cup fresh blueberries
• 1/4 granulated sugar
• 1 tbsp AP flour
• 1 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1 tsp lemon zest
• 1 egg
  

Directions

1. To make the dough, combine flour and butter in a large bowl and mash/ work the butter in with your hands until the butter is the size of peas. Add vinegar and water and mix together with your hands until the dough starts to form. If the dough is too dry add a splash more water. Work the dough until it comes together. The key is not to work the dough too much, you want to keep it as cold as possible. This will ensure you have a flakey crust.
2. Form into a disc and wrap with plastic wrap and refrigerate for at least 1.5 hours.
3. When you are ready to assemble, Dust a clean work surface with flour and transfer dough. Roll the dough out to 1/8 of an inch thick.
4. To make the peach filling, slice the peaches with the skin on and set aside.
5. To a large bowl add the sugar, cinnamon, lemon zest and vanilla. Mix to combine. Add the peaches, blueberries and the flour. Toss gently to combine.
6. Preheat the oven to 425 degrees. Roll out the dough and carefully transfer to a baking sheet lined with parchment paper.
7. Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2” border of dough.
8. Fold the dough over and brush the crust with an egg wash (mix one egg with a splash of water). Sprinkle sugar on the dough. Bake in the oven at 425 for 25-30 min. Let cool completely before serving.