FOOD

Blueberry Peach Galette

Blueberries and peaches are the perfect bffs in this rustic af galette.

FOOD

Blueberry Peach Galette

Blueberries and peaches are the perfect bffs in this rustic af galette.

Ingredients

  • 1 1/4 cups all-purpose flour, sifted and chilled
  • 1 stick (1/2 cup) unsalted butter, cubed and chilled
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Water with a few ice cubes
  • Milk for brushing on crust
  • 1 pint fresh blueberries
  • 2 peaches, sliced
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Steps

  1. In a bowl, cut chilled butter into chilled flour. The goal is to create a crumbly mixture by breaking the butter into smaller pieces and combining them with flour. Once you have finer crumbles, begin adding iced water (a tablespoon or two at a time) and continue mixing until larger clumps are formed.
  2. Turn out onto a floured surface and gently knead dough into a rough disc. Wrap in plastic and let chill for 30 minutes.
  3. Preheat oven to 375°F. In a bowl, toss blueberries, peach slices, sugar, cornstarch, lemon, and vanilla together. Set aside.
  4. Lightly flour your surface, and roll out pie dough into 13-14 inch diameter. Place on parchment-lined baking tray. Leaving a 2-inch border around the edges, place a mound of the filling in the center. Arrange the peach slices to form a circular pattern. Fold and slightly crimp the edges. Brush the edges with milk.
  5. Bake for about 40-45 minutes, or until the filling is bubbling and the crust is golden brown. Allow to cool before slicing and serving.