Looking for a quick and easy dessert that’s perfect for any occasion? Look no further than this quick and easy dessert of peach and blueberry galette! This delicious pastry is made with just a few simple ingredients and can be whipped up in no time. Plus, it’s absolutely delicious!
The peach and blueberry galette is a free-form tart that is made with a simple pie crust and filled with fresh peaches and blueberries. The crust is folded over the filling, leaving the center open, and the tart is baked until golden brown and bubbly.
The peach and blueberry galette is a perfect quick and easy dessert for any occasion. It’s perfect for summer potlucks, barbecues, and picnics. It’s also a great dessert to make for a weeknight treat.
Ingredients:
| Metric | Imperial |
|---|---|
| 115 grams of cold unsalted butter, cut into small pieces | 1 cup all-purpose flour |
| 1/4 teaspoon salt | 1/4 teaspoon salt |
| 1 tablespoon sugar | 1 tablespoon sugar |
| 115 grams cold unsalted butter, cut into small pieces | 1/2 cup cold unsalted butter, cut into small pieces |
| 60 milliliters ice water | 1/4 cup ice water |
| 3 large peaches, pitted and sliced | 1 pound large peaches, pitted and sliced |
| 1 cup fresh blueberries | 1 cup fresh blueberries |
| 1/4 cup granulated sugar | 1/4 cup granulated sugar |
| 2 tablespoons all-purpose flour | 2 tablespoons all-purpose flour |
| 1/4 teaspoon ground cinnamon | 1/4 teaspoon ground cinnamon |
| 1/8 teaspoon salt | 1/8 teaspoon salt |
| 1 large egg, beaten | 1 large egg, beaten |
| 2 tablespoons demerara sugar | 2 tablespoons demerara sugar |
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the flour, salt, and sugar.
- Add the butter and cut it into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
- Add the ice water and stir until the dough just comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer the dough to a parchment-lined baking sheet.
- In a medium bowl, combine the peaches, blueberries, granulated sugar, flour, cinnamon, and salt.
- Arrange the peach and blueberry mixture in the center of the dough, leaving a 2-inch border around the edge.
- Fold the edge of the dough over the filling, pleating it as you go.
- Brush the beaten egg over the folded crust and sprinkle with demerara sugar.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the galette cool for at least 10 minutes before slicing and serving.
Preparation:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Servings: 6-8
Calories per serving: 300
Pros:
- Quick and easy to make
- Delicious and refreshing
- Perfect for any occasion
- Made with healthy ingredients
Cons:
- May be difficult to find fresh peaches and blueberries out of season
- Galette may not be as neat or precise as a traditional tart
Kitchen Accessories Needed To Make This Recipe:
Benefits:
- Peaches are a good source of vitamins A and C, as well as fiber.
- Blueberries are a good source of antioxidants and vitamins C and K.
- All-purpose flour is a good source of carbohydrates and fiber.
- Salt is essential for maintaining fluid balance in the body.
- Sugar is a source of energy for the body.
- Unsalted butter is a good source of fat and vitamins A and D.
- Ice water is necessary for hydrating the dough.
References:
- USDA Food Composition Database: https://fdc.nal.usda.gov/
- Mayo Clinic: https://www.mayoclinic.org/
FAQs:
Q: What can I do if I don’t have fresh peaches and blueberries?
A: You can use canned or frozen peaches and blueberries in this recipe
Q: What can I do if I don’t have fresh peaches and blueberries?
A: You can use canned or frozen peaches and blueberries in this recipe. If you are using canned peaches, be sure to drain them well before using them. If you are using frozen peaches, thaw them completely before using them.
Q: What kind of flour should I use?
A: You can use all-purpose flour or pastry flour in this recipe. If you are using all-purpose flour, the galette crust may be slightly tougher than if you were to use pastry flour.
Q: What can I do if my dough is too sticky?
A: If your dough is too sticky, you can add a little more flour until it is easier to handle. Be careful not to add too much flour, or the crust will become tough.
Q: What can I do if my dough is too dry?
A: If your dough is too dry, you can add a little more ice water until it comes together. Be careful not to add too much water, or the crust will become sticky.
Q: How long can I store the galette?
A: The galette can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To freeze the galette, assemble it as directed and then wrap it tightly in plastic wrap. Freeze the galette until solid, then transfer it to a freezer-safe bag or container. To bake the frozen galette, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.
Q: Can I make the galette ahead of time?
A: Yes, you can make the galette ahead of time. Assemble the galette as directed and then refrigerate it for up to 24 hours before baking. When you are ready to bake the galette, preheat the oven and then bake the galette according to the recipe instructions.
Q: Can I add other ingredients to the galette filling?
A: Yes, you can add other ingredients to the galette filling. Some other ingredients that you could add include raspberries, blackberries, apples, pears, or plums. You could also add a tablespoon of almond extract or lemon zest to the filling for extra flavor.
Q: How do I serve the galette?
A: The galette can be served warm or cold. You can serve it plain or with a scoop of ice cream, whipped cream, or yogurt. You could also drizzle the galette with honey or maple syrup.
Q: What are the nutritional benefits of the ingredients in the galette?
A: Peaches and blueberries are both good sources of vitamins A and C, as well as fiber. All-purpose flour is a good source of carbohydrates and fiber. Salt is essential for maintaining fluid balance in the body. Sugar is a source of energy for the body. Unsalted butter is a good source of fat and vitamins A and D. Ice water is necessary for hydrating the dough.
Q: How can I make the galette healthier?
A: There are a few ways that you can make the galette healthier. Use whole-wheat flour instead of all-purpose flour. Also, you can use less sugar in the filling. Additionally, add a handful of chopped nuts or seeds to the filling for extra nutrients.
Q: What are some common mistakes to avoid when making the galette?
A: Some common mistakes to avoid when making the galette include:
- Overworking the dough. Overworking the dough will make it tough.
- Not adding enough flour to the dough. If the dough is too sticky, it will be difficult to work with.
- Not adding enough water to the dough. If the dough is too dry, it will be crumbly and difficult to roll out.
- Overbaking the galette. Overbaking the galette will make the crust dry and tough.
Q: What can I do if my galette cracks?
A: If your galette cracks while baking, don’t worry! It will still taste delicious. You can simply patch up the cracks with a little bit of the filling.
Q: What can I do if my galette is soggy in the middle?
A: If your galette is soggy in the middle, it may be because the filling was too juicy. Next time, you can try adding a tablespoon of cornstarch to the filling to help absorb some of the moisture. You can also try baking the galette for a few minutes longer.
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