Peach Blueberry Galette
Peach Blueberry Galette with Ginger is an easy, rustic dessert that is so delicious, quick to make, and really anyone can do it. I just can't believe how such a simple thing can pack such a flavor and texture punch
Servings: 12 servings
Calories: 301kcal
Ingredients
Dough
- 315 g flour
- 1/2 tsp salt
- 1 tbsp sugar
- zest of 1 lemon
- 225 g cold butter
- 90-110 g cold water
- egg wash egg mixed with some water
Fruit Filling
- 740 g peaches 580 g after it's been peeled and cored
- 220 g blueberries
- 90 g sugar *
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp cinnamon or cardamom
- zest of half a lemon
- 1 1/2 tbsp grated fresh ginger optional
- 1/2 tsp vanilla extract optional
- apricot jam for shiny finish
Instructions
Dough
- Mix the flour, salt, sugar, and lemon zest in a food processor for a few seconds.
- Add the cold butter in pieces and blitz a few times until you get a mixture that resembles coarse breadcrumbs. Alternatively, you can do this by hand by rubbing the butter in the flour but try to keep your hands and the dough as cold as possible,
- Now add the ice cold water, tablespoon by tablespoon, pulsing the processor after each addition. Stop when you have a barely uniform dough. The dough should not be sticky and wet but should hold together when squeezed. You might not end up using all the water.
- Divide the dough into two parts, making two flat circles and wrapping with cling film. Put in the fridge for half an hour. Meanwhile make the filling.
Fruit Filling
- Remove the skin from peaches, or leave it on if you like. It gets soft when baked but I prefer it skinless.
- Cut 1 cm (0,4 inches) wedges and mix them with all other filling ingredients except the apricot jam. Toss everything carefully, so that the fruit doesn't get squished.
Assemble
- Preheat the oven to 200 °C ( 400 Degrees F) and prepare a baking tray.
- Roll out the first pastry dough disk on a lightly floured surface into a 28 cm (11 inch) circle. I like to do it between two parchment papers that I lightly flour.
- Slide the parchment paper with the rolled dough on the prepared baking tray, remove the parchment paper on top.
- Place half of the filling to the middle, leaving 3-5 cm (1-2 inch) room around the edge.
- Fold one part of the edge onto the filling and continue doing it all around until you have a gallete shape.
- Repeat with the second dough and the rest of the filling.
- Make an egg wash by beating an egg with a bit of water or milk and brush it over the exposed dough of the galettes. This will make the dough a beautiful golden color.
- Sprinkle some brown sugar on top. Optionally, place a few butter slices on top of the fruit.
- Bake for 30-35 minutes or until golden brown. Bake one at a time.
- Carefully remove the galette from the baking sheet to a cooling rack to prevent soggy bottom.
- Brush the fruit layer with some apricot jam diluted with a teaspoon of water for a nice shiny finish. Eat warm or at room temperature with ice cream or whipped cream if you wish.Enjoy!
Notes
- The cornstarch in the recipe can be substituted with flour or tapioca starch.
- You can skip ginger if you are not a fan, but it adds something extra special!
- You can make the dough for galette 3 days ahead and leave it in the fridge or 3 months in the freezer.
- Halve the recipe to make 1 galette for 6 servings.
- Feel free to play around with the fruit placement. Do you just want to randomly toss is or place the wedges in a nice circle?
- You can leave the peach skin on as it cooks through and becomes soft, I hate it so I always peel it away.
- The egg wash is added to make the galette a really nice color but you can skip it.
- The sprinkled sugar on top makes for a nice crunchy element, I like using brown sugar for that!
- Serve with ice cream to get the most from this dessert.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!