Peach and Blackberry Galette
Learn how to make the most low-maintenance pie you’ll ever bake! This hands-on class covers a quick, fuss-free pastry dough that’s folded into a rustic pocket and filled with your choice of juicy berries, stone fruit—or even savory tomatoes. All the charm of a classic pie, with half the effort and double the versatility!
- Serves
- 6
Directions
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For the pastry
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Add flour, sugar and salt into the bowl of a food processor.
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Pulse until combined.
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Add the butter and pulse until it looks like “pebbles” of butter in the dough.
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Be sure not to over process the butter.
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Drizzle in the water and blend until the dough JUST comes together into a ball.
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Remove from bowl and press into a flat disk.
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Wrap in cling wrap and chill for 30 minutes up to a day.
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For the Filling
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While the dough chills, prepare the filling.
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Preheat oven to 425 F. Line a baking sheet with a Silpat or parchment paper.
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Mix the peaches, berries, sugar, salt, lemon juice, and cornstarch together in a bowl.
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Let fruit soak (macerate) and absorb the flavors while releasing their juices.
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Remove dough from the refrigerator and let soften just a bit to roll.
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On a work surface or the parchment/Silpat, roll out the dough into a 12-inch round.
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Transfer dough to the baking sheet before filling.
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Using a slotted spoon, scoop the fruit (not the juices) into the center of the dough.
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Use a bench scraper to even out any cracked edges.
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Leave a 2-3-inch border to crimp and fold the dough around the filling into a pocket.
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Gently fold and crimp the edges over the fruit working in a clockwise direction.
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Sprinkle the fruit with almonds. If it looks wet, dust with a little more cornstarch.
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Egg wash the pastry and sprinkle with raw sugar.
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Bake for 35 minutes or until the pastry is golden brown and firm to the touch.
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Remove from oven and let set for five minutes, then transfer to a cooling rack.
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Serve room temperature with a dusting of powdered sugar or ice cream.
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Apples and pears might require a longer maceration time than berries.
From Shawnie's class “Vive La France” (also taught in Bastille Day Celebration)
