Author Notes
I lived in France for a while and learned a new appreciation for rustic, free-form pastries. The galette quickly became one of my favorites for its simplicity and versatility. —Cynthia Groseclose
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Ingredients
- For the crust
-
1 1/4 cups
flour
-
1 tablespoon
sugar
-
1/4 teaspoon
salt
-
7 tablespoons
chilled unsalted butter, cut into 1/2 inch cubes
-
2 tablespoons
(or more) ice water
- For the topping
-
1/2
pint blueberries
-
2
peaches
-
apricot preserves
-
1 tablespoon
sugar
Directions
-
For Crust
-
Whisk flour, sugar and salt in medium bowl to blend.
-
Add butter and blend with fingertips until mixture resembles coarse crumble.
-
Add 2 tablespoons ice water; stir until dough clumps together, adding additional ice water by the teaspoonfuls if dough is dry, being careful not to get to wet.
-
Gather dough into ball and form into disk. Wrap in plastic wrap and chill at least two hours. (Can be made a day ahead)
-
For topping
-
Slice peaches in 1/2 inch thick slices, leaving skin on.
-
Position oven rack to center and preheat to 350 F.
-
Cover baking sheet with parchment.
-
Sprinkle parchment with flour and roll out dough into 12-inch round.
-
Fan peaches in a circle, leaving a 1-inch border.
-
Gently fold border to envelope peaches.
-
Top with blueberries.
-
Brush fruit and pastry crust with melted apricot preserves.
-
Sprinkle fruit and crust with sugar.
-
Bake galette about 30 minutes or until bubbly. Let cool for 20 minutes.
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