Blueberry Peach Galette

<img alt="Blueberry Peach Galette"/>

What do you make when you have fresh peaches on the counter and some blueberries in the fridge?  You make a tart to share with your mother who’s coming over to have coffee, talk, and help dig through my dusty crafts box.

I used to spend quite a bit of time cutting and pasting, gluing and pressing, but time got away from me and my materials were shoved into a corner in the garage and pretty much forgotten the past five or six years.  It’s funny how one interest can replace another as time passes, and not just because my attention span is at times not as great as I’d like it to be.  It’s more about how technology continues to provide opportunity for diversion and that that opportunity, at least to me, is more intriguing than what used to interest me.

My mother and I spent time playing around with images, using Photoshop, and then drawing by hand while we watched a movie.  At one point, she mentioned that she felt like a third grader since we were parked each at a card table placed side by side in front of the television, markers and pens strewn across both tables.

Although we didn’t exactly finish what we’d started out to accomplish, we enjoyed messing around, and eating the tart which is perfectly simple to put together.  Make sure you allow at least two hours for the dough to chill ahead of time…

 

Blueberry Peach Galette

Blueberry Peach Galette

Dough Ingredients

3 T plain yogurt

1/3 c. ice water

1 c. all-purpose flour

1/4 c. corn meal

1 tsp sugar

1/2 tsp. salt

7 T cold unsalted butter cut into chunks

Galette Ingredients

2 peaches, sliced, peelings on

1/2 c. blueberries

1 T honey

1 T unsalted butter, cold, cut into chunks

1 T demerara sugar (or turbinado, or brown sugar)

1-2 pinches fresh thyme

Directions

  1. In a small bowl, mix the yogurt and ice water.
  2. Fit the metal blade on a food processor and pour the flour, sugar, cornmeal and salt into the bowl, pulsing until the ingredients are well combined.
  3. Put all the butter chunks into the bowl, then pulse until the mixture is still scattered with butter, and looks like a combination of large and very small curds.  While the motor is running, pour in the yogurt mixture and whirl just until the mixture begins to form a dough.
  4. Scrape the dough (which will be extremely soft and sticky) onto a large piece of plastic wrap, folding the pieces over onto the dough, patting it to make a somewhat flat “package.”
  5. Chill the dough two hours.
  6. After the dough has chilled, you may cut it in half to make two small galettes, make one small galette, and freeze the rest of the dough for later, or make a large galette.  (I chose to make one small galette for this and freeze the rest of the dough.)
  7. Preheat oven to 400 degrees F and make sure a rack is placed in the center of the oven.  If you have a pizza stone, place it in your oven while it’s preheating.
  8. On a lightly floured piece of parchment (if you’re using a pizza stone) or a silicone baking mat, roll out the dough, taking time to flip it and dust flour beneath it.  It is extremely soft and will stick, so work quickly, rolling the dough to about 1/8-inch thickness.
  9. Place the peaches on the dough making sure to leave an edge at least 2 inches around.  Sprinkle with blueberries.  Drizzle on the honey, then sprinkle over the chunks of butter and the thyme.
  10. Fold the edges of the dough over the fruit, then lifting the parchment or silicone, transfer carefully to the pizza stone or baking sheet.  Bake for  approximately 30 minutes or until the crust is a deep golden brown, and the fruit bubbling.
  11. Transfer the galette to a cooling rack for at least 10 minutes by lifting the parchment and placing a wide spatula or bench scraper beneath it.
  12. Serve while still warm topped with a bit of honey sweetened cream or Greek yogurt.  Sprinkle over more sugar if you wish.

Blueberry Peach Galette

Recipe Notes:

  • I used a convection setting for this as I usually do which means I lower the temperature just a bit — there’s a sort of formula, but I am not that careful — and also decrease the cooking time a bit.
  • The heated pizza stone works great for galettes because it provides a very hot surface for the bottom which can get soft since it’s so thin.
  • I leave the peelings on the peaches because it provides a very flavorful tartness.  Just rinse off and wipe down the peaches before you slice them to get rid of the fuzz.
  • The crust dough is very, very soft.  Did I mention it’s soft. Gee, this dough is soft.  But I love it because it’s crispy and flaky.
  • To make this tart something that can travel, I’d put it in a pie pan, parchment and all.  It will be fine at room temperature.
  • As much as this is very easy to put together, I wonder about sauteeing the peaches first to get a nice syrup going, then filling, but I love the freshness of the sliced fruit.  It’s so pretty and I’m a sucker for that.
  • The dough and galette were adapted from a recipe by Flo Braker in Baking with Julia by Dorie Greenspan, and it’s a favorite.

Galette5

And some sweets for the sweet…

It’s always pleasant to receive someone’s thanks, and that would make the time I spend on this speck in cyberspace no different.  When I began, it was completely for me, and although I will always say that I enjoy everything food, I’ve experienced a shift.  Somehow, when I wasn’t paying attention, this became more about others:  what they might enjoy, and wonder about, and want to learn about, or try.
So, I need to say thank you to two individuals who have taken the time to stop by to let me know they appreciate the time I spend here.  It’s not easy, as those of you who write food blogs know — and if you’re one who finds that it is easy, please let me know.  I need some tips!  In the meantime, thanks to Blonde Duck of A Duck in Her Pond who has the most amazing imagination and I hope, many plans to publish her delightful fiction.  She has deemed Sass & Veracity worthy of the Brilliante Weblog award!  I, too, would love to publish fiction, but have figured out that if I use my time to keep two blogs, I’ll never have to sit down and actually write for an income.  Sad, but true.  Thanks, also, to Preston of Me and the Blue Skies who is on a quest to lose weight (which is why I started this blog btw…).  I came across his blog because I spend a lot of time reading non-food blogs, too, and he had some interesting photos posted about contemporary ghost towns which I found fascinating.  Thanks very much for the award!

Last, but definitely not least, did you hear that Susan of Sticky, Gooey, Creamy, Chewy is having a Blogiversary Bash? Yes, she’s celebrating and if you’ve not had the chance to attend, there’s still time.  I think this galette is a perfect dessert for a party.

Happy Bloggaversary, Susan!

<img alt="Blueberry Peach Galette"/>

18 thoughts on “Blueberry Peach Galette

  1. so wait, are you telling me that your dough is soft? 🙂
    the colors and flavors of your fruits work so well together, and i’m intrigued by the thyme. what a fabulous dessert. 🙂

  2. Like a good marriage, blueberries and peaches have a knack for bringing out the best in each other.
    Lovely job with this galette, it looks comforting and delicious!

  3. Beautiful galette! The crust sounds fantastic!! I was thinking about making a little galette this week so thanks for the suggestion 🙂 Congrats on the awards too!

  4. Oh, wow, that looks absolutely fantabulous! My mouth is watering…but I can’t get peaches, blueberries, or fresh thyme in Japan…now I’m crying…
    Your blog is beautiful, by the way! I’ve been reading it about a month or so now.

  5. Grace — man was that dough soft. I’m telling you… 😉
    Hey Helen — I agree. I’ve been experimenting and love the outcome.
    Giff, it goes down quite nicely…
    Deborah, it’s no wonder with all you’ve got on your plate, and even more to look forward to. Exciting!
    Hey BD — I’m glad to hear that. I should work harder on my writing. Nothing ventured, nothing gained, right?
    Hi Sandie — I agree. It was a very nice combination.
    Hi Esi — This is pretty straight forward as long as you have more patience than I do with sticky dough!
    Hi Abigail — I had a friend who lived in Japan for years and know exactly what you’re talking about. My favorite story was of his attempts to make Thanksgiving dinner. Thanks very much for stopping by!
    Hi Susan — looking forward to the spread…

  6. Raced here straight from SGCCs to see if there were any crumbs left of your beautiful galette! It’s really really gorgeous!! Congrats for the well deserved awards too.

  7. Wow they look amazing. I recently made a few galettes with pears and the dough is always my biggest issue. I want to try this one and hopefully it still works out well without the pizza stone. I love galettes and this one and its the lightest and healthiest I’ve seen!

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