Wild Blueberry and Peach Galette

Sunday, 16 August 2015

Hello!  Hope you all had a wonderful summer weekend. It was amazing weather here in Yarmouth. Beach weather all 'round which is just what the munchkin wanted.

Andrew painted our bedroom this weekend (I helped a little ;) ), installed a dual flush toilet in our master bath and painted the wallpaper-free wall in our front room.  He was a busy bee. Thanks sweetie!

We went to a friends house for supper last night and I offered to make dessert (cuz I LOVE baking). I had been seeing galettes on my instagram feed since the beginning of the summer (by the way you can find me: @perkinkf on instagram). Thought I would give it a shot!

The buzzword attached to galette is "Rustic Pie".  This is code word for "Lazy Pie".

It's basically half a pie. With no pie dish to wash.

You can really put any fruit in a pie or galette. On Friday, I had purchased some peaches and blueberries at the Dayton Fruit Stand and I knew they would pair well together for this recipe.


So on to the recipe!

I had previously found a perfect pie crust recipe and I had no desire to play around with that.

It's by Deb Perelman of "Smitten Kitchen" fame.

You can find the link to her crust here: http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/

This recipe makes two crusts.  I haven't played around with halving the recipe.  I would just recommend following it and then you can make two galettes or put one half of the dough in the fridge or freezer, to use for something else.

One thing that I do that she doesn't, is use a food processor to incorporate the butter into the dry ingredients.  The theory is that the less the butter touches your hands, the less the heat from your hands can melt it.  If the butter is intact in the crust, it creates a little pocket around it. Butter melting, while cooking in a pie crust, releases steam and heat; expanding the crust around it. This leads to flakiness. I use the pulse setting and this allows me to control how small the crumbs of butter get (usually from a pea to the size of your smallest fingernail).


Anyhow, food processor or no food processor, it's an awesome recipe and she really explains the recipe, the technique and the reasoning behind it.

I played around with the filling a bit after reading a few recipes online.


Filling:

4 cups of sliced peaches (about 4-5 peaches; I left the skin on)
2 handfuls of blueberries (scientific, I know...but it's basically blueberries to taste)
1/3 cup of granulated sugar
1 tablespoon of cornstarch (to help absorb some of the juice released from the fruit)

Place the fruit in a large bowl and coat with sugar and cornstarch.


Roll out your crust into a circle and place on parchment paper lined baking sheet. Don't worry about whether it's a perfect circle.  It's RUSTIC remember? ...and you fold up the edges later.

Place the fruit in the crust, leaving at least two to three inches on the sides. You can arrange the peaches in a circle pattern or drop then in as they fall. I put the blueberries on the top, just cuz it looked pretty.


Then you fold up the edges.  I tried to do small tucks, as you see in the picture, but it's really up to you.

Preheat oven to 375 degrees.

Beat one egg lightly and brush egg wash on the crust top.  This egg wash browns the crust nicely.

Bake in the oven for 40-45 minutes or until crust is nice and brown, and fruit is bubbling.

Once removed from the oven, let it sit on the baking sheet for 5-10 minutes.  Then use the parchment paper to help transfer to a cooling rack. Let cool until just slightly warm and then you can transfer to a serving plate.

Slice and enjoy with toasted almonds and whipped cream (or ice cream!) on top.


I (along with the dinner guests) really enjoyed this galette. I plan on trying it with other fruits (maybe a full on blueberry one!). In addition, I have seen savoury galettes, which would be a neat thing to try, given I am drawn to the sweet things.

Hope you all have a great week! Chat soon :)










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