Before the summer left us completely I was bound and determined to make my first Galette. They looked like a pie simplified. Or so I thought. Actually it was easier in many ways than a real pie, but I found the texture of the crust heavier. And it should have been since I never put an egg yolk in my pie crusts. I wasn’t sure what to expect but it was a beautiful crust, albeit heavier. The juices from the blueberries and lemon juice made it slightly messy to serve and take off the rack, but it was so wonderfully healthy tasting and almost all organic.
You owe yourself to try this dessert at least once and I am going to be making it much more often with other fruits and berries. Great for a beginner or for baking with children. They would get a real kick out of the accomplishment and it is free form. So, go ahead. Make a Galette tonight. They can even be made with mushrooms and veggies. Yum!
Peach and Blueberry Galette
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 lemon, zest finely grated
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
- 1 large egg yolk
- 2 tablespoons ice water, plus more if needed
- 4 large ripe peaches, pitted and sliced
- 1 pint fresh blueberries
- 1/2 lemon, juiced
- 2 tablespoons sugar
- 2 teaspoons all-purpose flour
- 1 large egg, beaten with 1 tablespoon water, for egg wash
- 2 tablespoons sugar
- Vanilla ice cream, for serving
To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
Prepare your wooden burning brick oven according to manufacturer’s directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn’t have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around;
brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.
It was pouring out when we made this, so it was hardly feeling like summer anymore. We listened to some Aaron Copeland, let the rain wash all of our plants and herbs, and the wonderful aroma’s permeated the house.
Wore my Hydrangea Apron and put lots of TLC into my Galette! This can be made in advance but it was so quick to put together that I don’t think you would want to marinate your fruit too much in the lemon juice. The dough can be made the day before. This was so good that many more to come, that’s for sure.