Imagine a dessert that captures the essence of summer in every single bite - a golden, flaky crust embracing juicy peaches and burst-in-your-mouth blackberries, creating a masterpiece that's both elegant and delightfully imperfect. This French-inspired Summer Peach and Blackberry Galette is not just a dessert; it's a culinary love letter to seasonal fruits that will transport you to sun-drenched orchards with just one heavenly slice!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4-5 tablespoons ice water
- 2 ripe peaches, sliced
- 1 cup blackberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Begin by preparing the galette dough. In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ¼ cup of granulated sugar, and 1 teaspoon of salt. Whisk the dry ingredients together until well combined.
- Add ½ cup of chilled and diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough.
- Gradually add 4-5 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. You may not need all the water. Once the dough holds together, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, prepare the fruit filling. In a mixing bowl, combine 2 ripe peaches, sliced, and 1 cup of blackberries. Add 1 tablespoon of cornstarch and 1 tablespoon of lemon juice to the fruit. Gently toss the mixture until the fruit is evenly coated. Set aside to let the flavors meld.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll out the dough into a rough circle, about 12 inches in diameter and about 1/8 inch thick. Don’t worry if it’s not a perfect circle; rustic is part of the charm!
- Transfer the rolled-out dough onto the prepared baking sheet. Spoon the peach and blackberry mixture into the center of the dough, leaving about a 2-inch border around the edges.
- Fold the edges of the dough over the fruit filling, pleating it as you go to create a rustic edge. The center will remain open, showcasing the beautiful fruit.
- Brush the exposed dough with the beaten egg to give it a golden color when baked. This step is optional but adds a lovely finish to your galette.
- Bake the galette in the preheated oven for about 35 minutes, or until the crust is golden brown and the fruit is bubbly.
- Once baked, remove the galette from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Keep your butter and water ice-cold to ensure a flaky, tender crust that practically melts in your mouth.
- Don't stress about creating a perfect circle when rolling out the dough - the rustic, free-form shape is part of this galette's charm!
- Use ripe but firm fruits to prevent excess liquid from making your crust soggy.
- Let the galette cool slightly before serving to allow the filling to set and prevent burning your mouth.
- For an extra touch of decadence, serve warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
- If you're short on time, you can use store-bought pie crust as a quick alternative to homemade dough.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
