Yesterday my mom came to visit and brought us another bag of fresh peaches (and blackberries) from the valley. Nothing beats orchard fresh produce in the summer! Since I had another set of hands to care for G for the day, I decided to take advantage of the help and make dinner. I made basil chicken, a beet and orange salad with goat cheese, and a galette with peaches and blackberries. I think the galette might just be the best dessert I’ve ever made. Yum!
Crust (courtesy of First Class Cooking)
- 1.5 cups flour
- 2 tsp sugar
- 1/4 tsp salt
- 1 stick + 1 TB cold butter, cut into small pieces
- 2-4 TB ice water
Mix the flour with the sugar and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Drizzle water over the dough (start with 2 TB) and mix until everything is just moistened. Transfer the dough to a floured board and knead 2-3 times. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes. (Dough can be stored in the fridge for 3 days or frozen wrapped in foil for 1 month.)
Filling (courtesy of First Class Cooking)
- 1.5 lbs peaches, sliced into wedges
- 6 oz fresh or frozen blackberries
- 1 TB fresh lemon juice
- 1/3 cup plus 1 TB sugar for crust (I used less)
- pinch ginger
- pinch salt
- 1 TB milk, for glazing crust
In a large bowl, stir together all the filling ingredients (not the milk).
On a lightly floured surface or silicone mat, roll out the pastry dough to a 14-inch round (it does not need to be perfectly round). Transfer the entire silicone mat atop a baking sheet or the pastry round onto a parchment lined sheet.
Pour filling onto the dough, leaving a 2-inch border. Fold the dough over the fruit, pleating and overlapping to secure the filling. Distribute slivers of butter atop the filling. Brush the edges of the batter with the milk and sprinkle with remaining TB of sugar.
Bake until the crust is golden and the fruit filling is gently bubbling, about 35 minutes. Allow to cool for 10 minutes on a baking sheet before transferring to a board. Slice into wedges and serve.