Blueberry Peach Galette

A dessert that screams summer with abundant fresh fruit found in gardens and at farmer's markets.

Blueberry and Peach Galette

A galette is a free-form pastry baked without a pie or tart pan. The dough is easy to make and much more forgiving than pie crust. It 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.

Any mixed fruits (3 cups), such as blueberries, strawberries, raspberries, and apples, can be substituted for the peaches.
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 2 minutes, then transfer to a bowl filled with ice water until cooled. The skin will peel right off!

Ingredients:

• 1 pie crust rolled to a 10-inch circle about the size of a large dinner plate
• 3 large peaches, peeled and cut into large chunks
• 1 cup blueberries, rinsed and patted dry on a paper towel 
• 3 tablespoon sugar
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon 
• 1 tablespoon flour + 1 tablespoon flour
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• Optional but highly suggested a tablespoon of Peach Schnapps 
• Egg wash and cinnamon sugar mixture for crust

Directions:

• Combine sliced peaches, blueberries, sugar, cinnamon, flour, lemon juice and vanilla. Let sit for 10 minutes. Drain the fruit mixture into a fine mesh strainer. Sprinkle the fruit mixture with an additional 1 tablespoon of flour. 

• Preheat oven to 425°.
• Lightly roll the dough out to a 10-inch circle onto a lightly floured parchment paper.
• Transfer parchment paper to a rimmed baking sheet. Remove any excess flour on the outside of the dough circle.
• Arrange the peach mixture in the center of the dough, leaving a 3-inch border. Fold the edges toward the center, pressing gently to seal (the dough will only partially cover the peach mixture).
  
  

•  Brush dough edges with egg wash and sprinkle with cinnamon sugar mixture. Bake for 10 minutes at 425 degrees. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned and crisp like a regular pie crust. 
• Place a wire rack close to a baking sheet on the stovetop. Carefully transfer the galette on parchment paper to the wire rack to cool for half an hour before cutting. 
• Slide the galette onto a cutting board and cut using a serrated knife.