BAKED/ Baked Goods/ Desserts

Peach and Blueberry Galette with Rosemary

Peach and Blueberry Galette with Rosemary

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 30 minutes, plus 2 hours in the fridge Cooking Time: 30-40 minutes

When you can't decide if you should make a berry or stonefruit galette. Here is a recipe for the indecisive home cook. Plus, the tiny hint of rosemary really takes this to a whole new level

Ingredients

  • FOR THE ALL BUTTER CRUST
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons unsalted butter, cut into 1/2” cubes
  • 2 tablespoons cold vodka
  • 2 tablespoons ice water
  • 1 teaspoon sugar in the raw
  • 1 egg, scrambled and mixed with a 1 tablespoon of water or milk
  • FOR THE FRUIT FILLING
  • 2-3 peaches, pitted and sliced into wedges (depending on size of peaches)
  • 1 cup blueberries
  • 1/4/-1/2 cup sugar, depending on how sweet your fruit is
  • juice from half a lemon
  • pinch of kosher salt
  • 3-4 tablespoons corn starch
  • 1 teaspoon fresh rosemary, finely minced

Instructions

1

To make the crust place the flour salt and sugar in the bowl of a food processor and pulse 1 or 2 times. Add in the butter and pulse until the butter is the size of chick peas. You don’t want it fully combined. You want the butter in pieces. Add just 1 tablespoon each of the water and vodka and pulse to combine. It should look sort of like wet sand. If it doesn’t, add the rest of the water and vodka and pulse again. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic and store in the refrigerator for 2 hours, and up to 3 days. (You can also freeze this dough.)

2

To make the fruit filling, combine all the ingredients in a large bowl and toss to combine.

3

Preheat oven to 400 degrees.

4

To make the galette, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. (Wrap in around the rolling pin to move it over.) Pile the fruit in the center, leaving a 1 1/2 inch border. Then fold the edges over the fruit, crimping the dough together as you go.

5

Using a pastry brush, brush the exposed dough with the egg wash and then sprinkle with the sugar.

6

Bake at 400 degrees for 30-40 minutes until the dough is golden and the fruit is bubbling.

7

Let cool on a wire rack. You’re done.

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