Peach and Blueberry Galette with Lemon Thyme
Ingredients
- 1 galette dough chilled
- 3 peaches peeled and sliced
- 8 oz blueberries
- ½ cup sugar
- ¼ tsp salt
- 2 tbsp butter melted
- 2 tbsp cornstarch
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice 1 lemon
- 2 sprigs lemon thyme
Instructions
- Preheat the oven to 425°
- In a medium bowl, combine peaches and blueberries. Add sugar, salt, butter, cornstarch, lemon zest, lemon juice, and thyme and stir to incorporate. Place in the refrigerator for 20 minutes.
- Roll out the chilled galette dough (also see below) onto a lightly floured piece of parchment paper until the dough is about 12" in diameter and ⅙" thick
- Lift and gently place the parchment paper onto a rimmed baking sheet.
- Using a slotted spoon, add the fruit mixture to the middle of the galette dough. Add as much of the remaining syrup as you like, but keep an eye on how much it's running toward the edges of the galette. Ideally you'd like about a 2" border of dough around the filling.
- Fold up the edges of the galette dough up and over the fruit mixture, working your way around the galette. Pinch closed any cracks in the dough.
- Using a pastry brush, wipe the edges of the galette dough with the egg wash and then sprinkle the edges with turbinado sugar.
- Bake at 425° for 15 minutes, then reduce oven heat to 350° and bake until crust is golden brown, an additional 25-30 minutes.
- Cool on a wire rack for 30 minutes and serve with a scoop of ice cream!
Notes
One thing I've noticed when making galettes is that if the dough is too warm, then the heat of the oven will break down the dough and the syrup will run all over the baking tray when cooking. To address this, I recommend making sure the dough is chilled before rolling out and making the galette and cooking at a higher temperature for the first 15 minutes.
Another helpful tip is to transfer the fruit mixture to the galette with a slotted spoon and then add remaining syrup carefully so it doesn't run all over the dough. I add about half to 3/4 of the remaining syrup, fold the edges of the dough to form the crust, and then add additional syrup taking care for it not to run over the crust.