Tuesday, August 7, 2018

Peach Blueberry Galette with Almonds

A galette is a free-form pastry, baked without a pie or tart pan. The dough is easy to handle and much more forgiving than a pie crust. The dough is rolled out flat, and then folded around the filling. It doesn’t matter if the crust tears a little or if the fruit juices leak out—galettes are supposed to look rustic. A prepackaged frozen pie crust thawed can be substituted for homemade dough but make sure dough is chilled. Any mixed fruits (3 cups) e.g. blueberries, strawberries, raspberries, apples can be substituted for the peaches.

Peach Blueberry Galette with Almonds
Cooking Tip: Here’s a trick for easily peeling peach skin: cut an “x” on the bottom of the fruit, place the peaches in boiling water for 30 seconds, then transfer to a bowl filled with ice water until cooled. The skin will peel right off!

  • 1 pie crust rolled to a 10 -12 inch circle 
  • 3 large peaches, peeled and cut into large chunks
  • 1 cup blueberries, rinsed and patted dry on a paper towel 
  • 3 TB. brown sugar
  • 2 tsp. cinnamon
  • 1 TB. flour + 1 heaping tablespoon of flour
  • 2 tsp. lemon juice
  • 1 tsp. vanilla
  • Optional: a tablespoon of Peach Schnapps 
  • Egg wash and a cinnamon sugar mixture for crust
  • 1/4 cup crumbled almonds
  • Preheat oven to 425 degrees.
  • Combine sliced peaches, blueberries, sugar, cinnamon, flour, lemon juice and vanilla. Let sit 10 minutes, Drain fruit mixture into a fine mesh strainer. Sprinkle fruit mixture with additional heaping 1 TB. flour. Add in almonds. 
  • Lightly roll dough out to a 10-12 inch circle onto a lightly floured parchment paper or silicone pad
  • Arrange peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal corners (dough will only partially cover peach mixture). 
  • Transfer parchment paper or silicone pad to rimmed baking sheet. Remove any excess flour on outside of dough circle.

  • Brush dough with egg wash and sprinkle with cinnamon sugar mixture. Bake 10 minutes at 425 degrees. Reduce oven temperature to 350 degrees (do not remove galette from oven) bake an additional 20 minutes or until lightly browned and crisp like a regular pie crust. 
  • On stove top place wire rack close to baking sheet and carefully transfer galette on parchment paper or silicone pad to wire rack to cool. 
  • Slide galette off parchment paper or silicone pad onto a decorative serving plate. Cut the galette using a serrated knife.
A Fresh Peach

There is nothing in the world

That is as juicy or as sweet
As a freshly picked peach
Oh, what a luscious treat

Picked right from the tree
Soft but still quite firm
Pristine fresh it is
Free from scars or worms

Fuzzy on the surface
But very succulent inside
Oh, how delicious the taste
Such a moist flavorful ride

To find the perfect fruit
Is not beyond your reach
One of Mother Nature’s best
The delicious fresh peach!

by Marilyn Lott

1 comment:

  1. Hi Sue, this is Fran from G'day Souffle'- I saw your recipe/photo on the Lazy Gastronome- glad to meet you! Your galette looks delicious- love the combination of peaches and blueberries!


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