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Blackberry Peach Galette Recipe

Blackberry Peach Galette

Wholesome Cove
This blackberry peach galette recipe turns ripe summer peaches and fresh blackberries into a free-form tart with a buttery, flaky crust that holds its shape without a pie pan.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 310 kcal

Equipment

Ingredients
  

For the Filling

For Assembly

  • 1 large egg - beaten with 1 tablespoon water, for the egg wash
  • 2 tablespoons turbinado sugar - 25g, for topping

Instructions
 

  • Whisk together the flour, sugar, and salt in a large bowl.
  • Cut cold butter into the flour mixture using a pastry blender until coarse crumbs form with pea-sized butter pieces visible.
  • Add ice water one tablespoon at a time, tossing with a fork until the dough holds together when pressed.
  • Gather the dough into a disk on a lightly floured surface, wrap in plastic, and refrigerate for at least 30 minutes.
  • Combine sliced peaches, blackberries, sugar, cornstarch, lemon juice, cinnamon, and salt in a medium bowl.
  • Toss gently until the fruit is coated and no dry cornstarch remains, then let sit while you roll out the dough.
  • On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about ¼-inch thick.
  • Transfer the rolled dough to a parchment-lined baking sheet and preheat the oven to 400°F (200°C).
  • Spoon the fruit filling into the center of the dough, leaving a 2-inch bare border around the edge.
  • Fold the bare edge of the dough up and over the fruit, overlapping every few inches to form loose pleats.
  • Brush the folded dough edges evenly with the beaten egg wash.
  • Sprinkle the turbinado sugar over the egg-washed crust for a crisp, sparkling finish.
  • Bake for 40 to 45 minutes until the crust is deeply golden brown and the fruit filling is bubbling thickly in the center.
  • Let the galette cool on the baking sheet for 15-20 minutes before slicing into wedges.

Notes

  • Keep the butter and water as cold as possible; warm butter is the single biggest cause of a tough, dense crust.
  • Don't skip the resting time in the refrigerator, since it lets the gluten relax and prevents excessive shrinking during baking.
  • Leave the excess fruit liquid in the bowl instead of pouring it all onto the dough to avoid a soggy bottom crust.
  • Bake on the lowest oven rack for the last 10 minutes if the bottom crust seems pale, since this puts it closer to the heat source.
  • Use a light hand when folding the edges; overly thick folds take longer to cook through than the rest of the crust.
  • If the dough cracks while rolling, patch it with a small scrap of dough rather than starting over.
  • Weigh the flour instead of scooping it with a measuring cup whenever possible, since scooped flour can pack in and throw off the dough's texture.
  • Chill the fully assembled, unbaked galette for 10 to 15 minutes before it goes into the oven if the kitchen is warm, which helps the butter firm back up before baking.
  • For a faster version, use store-bought puff pastry instead of homemade dough.
  • Store leftovers loosely covered at room temperature for up to 1 day or refrigerate in an airtight container for up to 4 days.
  • Reheat individual slices in a 350°F (175°C) oven for 8 to 10 minutes to re-crisp the crust.
  • Freeze fully baked and cooled galette, wrapped tightly, for up to 2 months.

Nutrition

Serving: 1SliceCalories: 310kcalCarbohydrates: 39gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 60mgSodium: 190mgFiber: 3gSugar: 16g
Keyword berry tart, blackberry peach galette, peach dessert, rustic galette, summer fruit tart
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