I went to the farmer's market on Saturday and found some killer peaches that were slightly bigger than baseballs, along with some gorgeous strawberries. We've been eating them for a few days but today I decided to put a few of them to even better use and made a Peach Berry Galette.
Peach Berry Galette
Crust:
1¼ cup flour
1½ tsp sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into chunks and chilled 30 minutes
4-6 tbsp ice water
Stir together flour, sugar and salt. Cut in butter until crumbs form. Add ice water, starting with 4 tbsp and stir just dough comes together (add additional water as needed). Place on wax paper or plastic wrap with a little flour sprinkled on. Roll until covered in flour. Flatten into a disk and wrap. Chill for 1 hour.
Filling:
2-3 peaches (about 1½ - 2 cups), sliced ¼-½” thick
½ cup sliced strawberries or whole blueberries/raspberries
3 tbsp sugar
1 tbsp flour
½ tsp vanilla
1 tbsp butter
Wash:
1 egg, beaten
Sanding sugar (optional)
Mix fruit together in bowl. Sprinkle with sugar and flour; toss gently to combine. Sprinkle vanilla over top and toss gently. Cut butter into small chunks; reserve.
Preheat oven to 425°.
On floured surface, roll dough into 12” disk. Place on a rimmed baking sheet. Spoon fruit into center of dough and spread to within 2” of crust edge. Dot fruit mixture with butter. Fold edges of crust up toward center of circle. Brush crust with beaten egg and sprinkle with sugar if using. Bake in preheated oven for 20-25 minutes until crust is golden brown.
Let cool on baking sheet placed on wire rack for 15 minutes before cutting.
I didn't have any sanding sugar so I left that part off. This is the first galette I've made (I've made hundreds of pies) and even though it isn't the prettiest thing, it's quite tasty.
Peach Berry Galette
Crust:
1¼ cup flour
1½ tsp sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into chunks and chilled 30 minutes
4-6 tbsp ice water
Stir together flour, sugar and salt. Cut in butter until crumbs form. Add ice water, starting with 4 tbsp and stir just dough comes together (add additional water as needed). Place on wax paper or plastic wrap with a little flour sprinkled on. Roll until covered in flour. Flatten into a disk and wrap. Chill for 1 hour.
Filling:
2-3 peaches (about 1½ - 2 cups), sliced ¼-½” thick
½ cup sliced strawberries or whole blueberries/raspberries
3 tbsp sugar
1 tbsp flour
½ tsp vanilla
1 tbsp butter
Wash:
1 egg, beaten
Sanding sugar (optional)
Mix fruit together in bowl. Sprinkle with sugar and flour; toss gently to combine. Sprinkle vanilla over top and toss gently. Cut butter into small chunks; reserve.
Preheat oven to 425°.
On floured surface, roll dough into 12” disk. Place on a rimmed baking sheet. Spoon fruit into center of dough and spread to within 2” of crust edge. Dot fruit mixture with butter. Fold edges of crust up toward center of circle. Brush crust with beaten egg and sprinkle with sugar if using. Bake in preheated oven for 20-25 minutes until crust is golden brown.
Let cool on baking sheet placed on wire rack for 15 minutes before cutting.
I didn't have any sanding sugar so I left that part off. This is the first galette I've made (I've made hundreds of pies) and even though it isn't the prettiest thing, it's quite tasty.
it looks yummy! nice job! :)
But in the really old recipe books I have, it always calls for peach so that would be my vote.
Good luck!
(And this reminds me of the old Rennie Thanksgiving joke, "how do you know a Rennie Thanksgiving dinner? When the carcass is picked clean and the turkey legs are still there" because a good number of professional Rennies really hate turkey legs.
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