Sometime during July/August we have few of the little wild mountain blackberries on our property, not always 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.
Note: The little Wild Blackberries, without a doubt are the crème de la crème of wild berries; aka Wild Mountain Blackberries or Rubus ursinus, the scientific name.
These are not the large blackberries that grow abundantly on tall bushes in backyards and hillsides. They are little wild berries growing closer to the ground, with tiny seeds unnoticeable compared to the other blackberries; the only blackberry native to the Pacific Northwest. However, I’ve noticed they can be purchased at Amazon. I would probably substitute blueberry if the little Wild Mountain Berries are not available.
We are waiting for the little wild berries on our property to ripen, and hope we get to them before the wild critters, including bear, get to them!
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
In This Recipe
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.