Peach & Blueberry Galette2018-08-23
- Servings : 8
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:20 h
This rustic fruit tart is ideal for ripe summer blueberries and peaches.
- For the crust
- 190g plain flour, plus more for rolling
- 1 tbsp sugar
- 1/2 tsp salt
- 155g butter, chilled and diced
- 1 egg yolk
- 3 tbsps whole milk
- For the filling
- 450g peaches, peeled and sliced
- 340g blueberries
- 50g brown sugar
- 2 tbsps plain flour
- 1/4 tsp ground cinnamon
- pinch of salt
- 1 egg, beaten
- 2 tbsps brown sugar
Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter. Mix until the mixture holds together, 1 to 2 minutes.
In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out.
Meanwhile, position a rack in the centre of the oven and heat the oven to 180°C. Line a large rimmed baking sheet with baking paper.
To make the filling, in a medium bowl, toss the peaches and blueberries with the brown sugar, flour, cinnamon, and salt.
Lightly flour a large work surface and roll out the dough to a 33cm round. Transfer to the prepared baking sheet. Arrange the fruit in the centre of the dough, leaving about 4cm of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the brown sugar evenly over the dough and fruit.
Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.