Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Hi, I'm Audrey. This was so easy to make; the hardest part was peeling the peaches (I boiled them for 1 minute, then put in ice water.) what beautiful recipe Pam ! Oh my gosh. Very runny, and the pie dough was still raw on the bottom. Stir together the sugar, cornstarch , lemon juice and salt. I almost always sprinkle pies that are baked with turbinado, raw, sugar. Thanks for letting me know it was missing–1 tablespoon. This was our favorite of the two fruit galettes that I made, my husband took a bite, rolled his eyes heavenward and said: “You must make this. Juicy blueberries and peaches in a cinnamon sugar crust. This Peach & Blueberry Galette features a flaky all-butter crust, folded in a free form manner over ripe Summer fruits. Let cool for 10 minutes then cut into wedges and serve warm. In a small bowl, whisk mix together the egg, vinegar and water. Leave a comment or share a photo using #pardonyourfrench on Instagram. (The other is good for another week or so, or it can be frozen.). Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Optional: Warm up the peach jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). 37.1 g https://www.wholefoodbellies.com/peach-and-blueberry-galette-recipe You found me. This website uses cookies to improve your experience & support our mission. This site uses Akismet to reduce spam. Those bars are incredible and if you don’t have the book yet, go grab a copy! “Rustic French Cooking Made Easy” is available now! Sprinkle any of the exposed crust with the sugar. Hey hey! Love that combo. This post may contain affiliate links. Powered by the Parse.ly Publisher Platform (P3). Read more here. I should have read your reviews. Fold the outside edge of the dough over the fruit, making occasional pleats. Delish! 12 %. I promised everyone that I would make a peach galette and I always stick to my word! If there are still lumps of butter larger than the size of peas, break them up with your fingers. Place the peach slices and blueberries into a bowl and sprinkle them with the lemon juice then gently toss to coat with the juice. I love galettes because they are so easy to throw together with whatever fruit combination you like and within an hour you’ll have a beautiful rustic pie. I don’t have a food processor yet. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Step 2 – In a small bowl, combine the 3 tbsp of AP flour with the 3 tbsp of almond flour. Oh oh! Set aside. The peaches are tender and slightly acidic while the blueberries bring little bursts of sweetness. Enjoy. Juicy peaches are beginning to show up at the local farmers market and so are blueberries. Brush the dough with the beaten egg. You can also post a photo of your recipe to our facebook page. Serve warm or at room temperature. Combine peaches, blueberries, and 1/4 cup sugar. Optional: 2 tbsp Peach jam. To sum it all up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. If you try this Peach and Blueberry Galette recipe let me know! It was delicious and my guests were impressed! 1 sheet puff pastry. First thing you want to do is preheat your oven to 375 degrees F. In a bowl add the chopped peaches, blueberries, lemon juice, sugar, and cornstarch. Just made the dough in my 9-cup and it filled that completely: it mixed fine, but I wouldn’t it in anything smaller! http://www.finecooking.com/recipes/peach-blueberry-galette.aspx. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 1 tsp vanilla extract In a small bowl, beat the egg yolk and milk, and add to the flour mixture. We'll assume you're ok with this, but you can opt-out if you wish. Add fruit mixture to the middle of the pie dough and turn up sides of dough all around. However, I made LOTS of changes based on prior reviewers' input. Place the peach slices and blueberries into a bowl and sprinkle them with the lemon juice then gently toss to coat with the juice. You can freeze it for 3 months! This Rustic Peach Tart is dotted with fresh blueberries for an exquisite, stress-free dessert! Repeat procedure with remaining dough, peach mixture, and preserves. Would a regular KitchenAid work? Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Add the diced butter to the top of the fruit. Once the fruit is layered, fold the crust over top of it. I’ve done sour cherry, apple cheddar and savory versions like summer chicken pot pie and butternut squash.