| Servings |
2 galettes
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Ingredients
All Butter Crust
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup butter cut into 1/4-inch cubes and chilled
- 8-10 tbsps ice water
Peach and Blueberry Filling
- 2 lb peaches about 8 peaches sliced into 1/2 thick slices
- 1/2 cups blueberry
- 1/2 cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp butter
- 1 egg
- 2 tsp turbinado sugar
Ingredients
All Butter Crust
Peach and Blueberry Filling
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Instructions
All Butter Crust
- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll.
- Preheat oven to 425 degrees F.
Peach and blueberry filling
- In a small bowl, beat together the egg and a splash of water. This is for the egg wash. Set aside.
- Combine the peaches and peaches in a medium bowl and sprinkle with flour and sugar. Stir gently with a spatula just until combined.
- On a sheet of parchment paper, roll one of the pie disc into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheets.
- Arrange the peaches in circles over the pie crust working from the outside in. Sprinkle or arrange the blueberries on top of the peaches.
- Leave a 1.5″ to 2″ dough border. Do not pour in the juices. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
- Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Brush the crust with beaten egg and sprinkle with turbinado sugar.
- Repeat steps 3-6 for the other galette.
- Bake each galette for 18-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.
Recipe Notes
Adapted from : Natasha's Kitchen
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