Peach Blueberry Galette
With an all-butter flaky crust and a creamy honey-ricotta filling, it's easy to see why the galette (or crostata) is the dessert of the summer. Perfectly imperfect (and easier than a pie!), There's no prettier way to showcase sweet peaches and juicy blueberries than in a beautiful peach and blueberry pancake!
- 3 tablespoons of milk
- 1/4 teaspoon of salt
- 1 1/2 cups flour, plus more for rolling
- 1 tablespoon of sugar
- 1 egg yolk (reserved for the white to glaze the dough)
- 11 tablespoons cold butter, cut into 1/2 tablespoon, I used Land o 'Lakes
- 1/4 cup sugar
- 2 tablespoons of flour
- Pinch of salt
- 1 egg white, beaten
- 2 cups peeled and sliced fresh peaches (about 1 pound)
- 1/2 cup fresh blueberries
- 2 tablespoons of sugar (coarse sugar preferred but granulated is fine)
First, to make the dough, combine the flour, sugar and salt in a food processor and pulse to mix. Add the butter to the flour and mix until the butter is broken into small pieces and the mixture resembles cornmeal. Mix the egg yolk and milk and add to the dough. Mix until the dough comes together. Pour onto a piece of plastic wrap and press into a flat disc. Wrap and refrigerate for 30 minutes.
Then, preheat the oven to 350 ° F. Line a rimmed baking sheet with parchment paper and set aside.
Gently mix the peaches and blueberries with the sugar, flour and salt.
Roll out the dough into a 12-inch round on a lightly floured surface. Carefully move the dough onto the baking sheet. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outer edge of the pastry over the fruit, folding as needed. Brush exposed crust with egg white. Sprinkle powdered sugar over the dough and fruit.
Bake patty until crust turns light brown and filling is bubbling, about 50 minutes. Let cool 10 minutes then cut and serve hot with whipped cream or vanilla ice cream, if desired. Happy Cooking Time.