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Peach & Blackberry Galette

Mmmmm fresh fruit from the Farmer’s market! I heart you! So sooo sooooo much!  I ventured into pie territory a while back and it was a great experience and one of my favorite baking adventures… and while I love the idea of a pretty pie, even more than that, I love the idea of a rustic galette.

Here’s the thing about a galette… they’re supposed to be a little imperfect.  That’s the nature of making something “rustic” … I didn’t feel like I could really mess up anything and even when the dough didn’t turn out exactly the way I wanted it to look, in the end, it doesn’t even matter!  Just like pie crust, don’t let those pretty little flecks of butter go away in the dough.  You still want to have that marbled effect that makes for delicious, flaky, buttery galette.  Yuuuuum.

Ps. if ya wanna get fancy… it’s not pie dough, it’s pâte brisée, which according to our girl Martha Stewart is the “French version of  classic pie or tart pastry.”  I love that a little bit more… keepin’ it super classy around here!

 Pâte Brisée (Martha Stewart)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
If the butter starts to warm up before you use it, put it back in the refridgerator to chill again-you want to make sure that it’s really cold!  Also, you can definitely make this without a food processor…enter: 2 forks or a pastry cutter and some muscle.  Instead of adding everything to the food processor, add all of the ingredients to a large bowl and cut the butter into the flour mixture with the forks or pastry cutter, until the butter is no smaller than the size of a pea.
Peach & Blackberry Galette (Smitten Kitchen)
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 3 medium peaches, each pitted and cut into 16 slices
  • 1/2 -pint basket blackberries
  • 1 teaspoon fresh squeezed lemon juice
  • 1 egg, beaten to blend (for glaze)
  • 2 teaspoons sugar in the raw
  1. Preheat oven to 375F.
  2. Remove dough from the refrigerator, place on a piece parchment paper and roll out flat to a 12 inch circle.  Let dough sit while you mix the fruit.
  3. In a medium sized bowl stir together the sugar and cornstarch and mix in the fruit and lemon juice.
  4. Let the fruit mixture stand for about 30 minutes, until the juices are released.
  5. Transfer the dough to a baking sheet, with the parchment paper and arrange fruit in the center.
  6. Gently fold up the edges of the dough leaving the center uncovered.
  7. Brush the folds with the beaten egg and sprinkle with sugar in the raw.
  8. Bake for 55-60 minutes.  Remove from the oven and place on a cooling rack, allow to cool for about 45 minutes before slicing.
  9. Take it to the next level and enjoy it with fresh whipped cream or vanilla ice cream!
Delish, right?!  Hope you like…
xo-Jenn

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