Summer is almost over, which means time is running out to enjoy the sweetness that comes with the season.
Blueberry season is almost over while peach season is just beginning, making the beginning of August the perfect time to enjoy a blueberry peach galette.
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A galette is a flat round pastry that looks a lot like an open-faced pie but is a lot easier to make. The flaky crust of the dough mixed with the sweet, fresh fruit makes this recipe a true summer gem.
Here’s what you need to make this treat (adapted from Tastemade.com):
1 1/4 cups all-purpose flour, sifted and chilled
1/2 cup unsalted butter, cubed and chilled
1 tablespoon sugar
1/2 teaspoon salt
1/8 cup milk
1 pint fresh blueberries, chilled
2 peaches, sliced
2 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
Mix the cubes of chilled butter into the chilled flour so that you have small, crumbly pieces. When the crumbles have a fine texture, add iced water — a tablespoon at a time — and mix until the dough forms larger clumps.
Gently knead the dough into a rough disc on a floured counter top or table. Once a disc is formed, wrap the dough in plastic and chill for about 30 minutes.
While waiting, preheat your oven to 375 degrees Fahrenheit and begin preparing your fruit mixture. In a bowl, stir together the blueberries, peaches, sugar, cornstarch, lemon juice and vanilla extract.
After the dough is chilled, roll it out onto a flour surface until the dough is about 14 inches across. Place it on a baking pan lined with parchment paper.
Pour the fruit in the center of the dough, forming a circular mound and leaving about two inches or so of dough around the edges. Fold the dough over onto the fruit mixture — it won’t cover the entire mound. Lightly crimp the edges and brush milk onto the edges.
Bake for 40 to 45 minutes, or until the crust is golden brown and the fruit mixture is hot. Cool before serving. A blueberry peach galette may be enjoyed either alone or with vanilla ice cream.