Remember to add this in your grocery list. Peaches and Vanilla Ice Cream and dessert is done!!! This recipe even makes 2 galettes!! This Peach Galette recipe is so easy to make yet a total crowd pleaser!! PEACH month is so peachy!! Pun intended!!
Here’s recipe number 2 for Peach Month!! It’s really one of my favorite and I think I’m going to keep saying this because all of them are so good!
Galette are so good because they are not complicated, can be made with homemade pie crust or store bought (but trust me, the homemade is easy to make and so delicious!), can have different fillings and the most important thing, they are fast to bake!! I know that was a run on sentence but I just get so excited!! Now if you haven’t made a galette before, you are in for a treat! And if you love pie, here is the cousin that you will also love! Let’s make this wonderful Peach Galette!!
In a medium bowl, combine the peaches, blueberry, sugar and flour. Mix it gently with a spatula or your fingers so that everything is mixed together.
Roll out the pie crust to about 10-12 inches circles. I use a baking pan so that I can have a clean circle. Cut out the circle and transfer it into a baking sheet that’s lined with parchment paper.
Arrange the peaches 1 inches away from the border then fill it in all the way to the middle. Make sure to not include the juices of the peaches so the juice won’t overflow. You can arrange the blueberry or sprinkle it all around the peaches.
After arranging the peaches, pinch the crust all around with your fingers like so to make a border.
Pat a little bit of butter all around the galette. Then brush the edges of the crust with the egg wash, that’s made with egg and a splash of water. This is what makes pie looks golden and delicious and what can help the turbinado sugar stick.
Sprinkle the edge with turbinado sugar. I love this sugar!! It makes the crust sweet and crunchy!!
Now here’s what it looks like! It already makes my mouth waters!! And what’s great about galettes is they are so fast to bake compared to the usual pie! So dessert is ready faster!
Now here’s what the finished product looks like. Isn’t she a beauty?!! So go ahead and take that ice cream out of the freezer! It’s time for dessert!
Happy Baking!!
| Servings |
2 galettes
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- 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
- 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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- 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.
- 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.
Adapted from : Natasha's Kitchen
