Peach and blueberry galette
I am (almost) late with this, stone fruits season is toward its end. Unfortunately. But if you can grab a few peaches before it's too late, don't miss out on this delicious peach and blueberry galette. It's so so simple but always delicious with a generous helping of sour cream.
If you have other fruits on hands, have a blast. It's a versatile dessert, the dough has a neutral sort of taste and you can add whatever you want in. There are several other versions of galette on the blog, we have a peach one, a camembert one and a rhubarb one.
Peach and blueberry galette (serves 4-6) :
For the dough :
- 250g flour
- 120g butter
- 40g brown sugar
- 1 egg
- 60ml (1/4 cup) water
- 1 pinch of salt
For the filling :
- 3 peaches
- 200g blueberries
- 1 tbsp brown sugar
Start by making the dough. In a bowl, mix together the flour, salt, sugar, egg and cold cubed butter.
Start kneading and add water little by little until the dough starts to shape (you might not need all the water).
Transfer the dough to a lightly floured surface and knead until the dough is smooth with big chunks of butter in it.
Cover with plastic wrap and refrigerate for an hour.
Preheat the oven at 180°C/350°F.
Slice the peaches and put them in a bowl with the blueberries. Add sugar and stir gently.
Cover a baking sheet with parchment paper.
Roll out the dough, slightly bigger than your baking sheet because the edges will be folded over.
Place the fruits in the center of the dough, leaving a few inches on the sides to fold the edges over.
Fold the edges over the fruits. Add a pinch of brown sugar on the folded edges so it will caramelize.
Bake for 25 to 30 minutes at 180°C/350°F, the crust must be golden and the juice of the fruit must be thick and bubbly.
Serve warm or at room temperature !