Author Notes: During July/August we have few of the little wild mountain blackberries on our property, usually not enough for a pie, so here I added them to a fresh peach galette; the fragrant, earthy little berries and sweet peaches complement one another beautifully. I love a rustic free form and use a sweetened cornmeal based crust that it is easy to put together. - lapadia
- A total of 3 cups fruit - see the following combination I used
- 2 cups fresh peach slices (I leave the skin on)
- 1 cup wild mountain blackberries
- 1 tablespoon flour - I like wondra for this
- A little nutmeg
- 2 tablespoons honey
- 3/4 cups all purpose flour
- 1 tablespoon sugar
- 1/3 cup cornmeal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter
- 2 to 4 tablespoons milk
- Preheat the oven to 375 degrees. Prepare filling; combine the flour & nutmeg, lightly toss it together with the peaches and berries, then drizzle in and lightly toss the honey to incorporate - set aside until needed.
- Line a cookie sheet with parchment set aside until needed.
- In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter to the size of small peas. Sprinkle 1 tablespoon of milk over the mixture and toss gently with a fork. Add 3-4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened. Dough will feel crumbly but hold together if pinched.
- Turn out onto a lightly floured surface and knead just until it clings together. Place on the parchment paper and form into a ball. Roll the ball into a 12-inch circle and mound the fruit filling in the center of the crust.
- Fold the border up over the filling and brush the top and sides of the crust with milk.
- Bake in the preheated oven for 40 minutes or until crust is golden and the filling is starting to bubble. Lightly cover with foil the last 10-15 minutes if the crust is getting to dark, however, that has never happened to me with this crust.
- Note: lately I have been baking my galette on a preheated pizza stone; it seems to me that the crust is a bit more golden brown and crispy.
- Slide the parchment onto a rack and cool 30 minutes or until the juices have settled, before slicing.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
Tags: Summertime Dessert