Peach & Blackberry Galette
Perfect summer dessert when the peaches are in season!
Ingredients
- 1 Galette Dough
- 2 tbsp Cornstarch
- ⅓ cup Sugar
- ¼ tsp Salt
- 1 lb Peaches About 3; Peeled & cut into wedges
- 8 oz Blackberries
- 2 tbsp Unsalted Butter, melted
- 1 tsp Grated Lemon Zest
- 1 tbsp Lemon Juice Use the lemon you zested!
- 3 to 4 Thyme sprigs
- 1 Egg, beaten For egg wash on crust
- 2 packets Sugar in the Raw Sprinkle on crust
Instructions
- Preheat oven in 425°
- Let the Galette Dough sit and come to room temperature. If it's too cold, it will crumble as you fold the edges over, which isn't a problem taste wise, but it will really irritate you since the filling will ooze all over the place.
- Whisk together cornstarch, sugar and salt in a large bowl and add the fruit, melted butter, lemon zest and juice. I like to add the thyme leaves from 2-3 sprigs here and then reserve a few sprigs to put on top as a garnish.
- On a large piece of floured parchment paper, roll out the dough about 1/8" thick, 13-14 inches. Try to keep it roughly round.
- Place the dough in a rimmed baking sheet. It's easy to just lift up the parchment paper with the dough and place it on the baking sheet.
- Arrange the fruit mixture in the center of the dough leaving a couple inches of dough around the edges. Then fold the edge of the dough up over the fruit filling, pinching it to stay in place.
- Brush the egg over the edges of the galette and sprinkle the sugar all around the rim.
- Bake at 450° until the fruit filling is bubbling and the pastry is golden brown, approx. 30 minutes.
Notes
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