I grew up in New Mexico. Not Mexico, NEW Mexico. It’s a state. Some people don’t know that.
I grew up in a small town called Alamogordo. Alamo what? It means fat cottonwood. Classy, right? Anyway, summers in NM are hot and dry. Lots of brown, lots of dust, very little green, and not much fresh produce. So how did I come by these lovely peaches and plump blueberries?
Cue Portland, OR! Thats where I currently call home. Summers here are completely different. First of all, they are short. People start going crazy by June because it’s still mostly cloudy and our sleep cycles aren’t normal due to a lack of melatonin. That statement isn’t completely true. But some people get really grouchy.
Once summer hits its filled with the most beautiful days that anyone could ask for. Not too hot, not too cold. Some would say it’s just right. One of the best parts of summer in Portland is the vast amount of fresh produce filling the markets and grocery stores. So beautiful. So colorful. So Delicious!
Summer is nearing its end, and this blueberry peach galette is great way to savor the last bites of summer before ushering in Fall. Galettes are super simple to make. They have all the flavor of a traditional pie, without all of the fuss.
First things first… the dough! This dough is really simple to put together. Make sure all of your ingredients are cold, especially the butter. This is important because if the butter is soft, the dough won’t be as flaky once it’s baked.
Now it’s time to get your hands dirty! Add the butter to the dry ingredients. “Cut” the butter, using you fingers, into the flour until you get pea sized bits of butter. You can also use a pastry cutter if you don’t want to get your hands all messy. After this you will add your cold water, and then mix the dough until it comes together.
After you dough comes together, chill it for at least 30 minutes. In the meantime, prepare the fruit. Once the dough is chilled roll it out on a silpat or parchment paper. You want the dough to be about a 1/4 in thick all the way around. Top the dough with your peaches and blueberries, leaving about two inches of dough uncovered. Next, fold over the edges of the dough. The galette is supposed to look rustic, so don’t worry if the dough cracks or looks uneven! Brush the top of the galette with egg wash and sprinkle with sugar before baking.
Peach and Blueberry Galette
Adapted from Cookie and Kate.
Whole wheat crust ingredients
- 1 1/4 cups whole wheat flour
- 1/2 tsp salt
- 8 tablespoons unsalted butter
- 4-6 tablespoons ice water
- sugar for dusting
- Five peaches, sliced
- 6 ounces of blueberries
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tablespoon honey
- 1 tablespoon sugar
- In a bowl, mix together flour and salt.
- Cut butter into dry ingredients, using a pastry cutter or your hands, until butter is about the size of a pea.
- Add water, about 4 tablespoons at first. Mix into butter and flour until dough comes together. If the dough needs more water keep adding until it comes together.
- Form dough into a disk, wrap, and refrigerate for at least 30 minutes.
- In a bowl, mix together the filling ingredients.
- Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper or a silpat.
- Roll out dough on a lightly floured surface, until it is about 1/4 inch thick. If your dough cracks or gets a hole don’t freak out. Just pat it back together and no one will ever know. Place dough onto baking sheet.
- Top the crust with the prepared filling. Be sure to leave about 2 inches around the outside of the crust.
- Now, start to fold over the outer 2 inches of the crust and continue until it is all folded in. Brush the top of the crush with egg wash and sprinkle with sugar.
- Bake the galette for 30-40 minutes, or until the fruit is bubbling and the crust is golden brown.