Ingredients
Equipment
Method
Galette Dough
- Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
- Add cubed butter to food processor. Pulse until butter looks like small peas and the mixture resembles damp sand.
- Add ice water, 1 Tablespoon at a time, pulsing after each addition until dough forms.
- Remove dough from food processor then, using your hands, form dough into a ball.
- Flatten dough into a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.
Blueberry Peach Filling
- While dough is chilling, place sliced peaches and blueberries in a large bowl.
- Add brown sugar and cornstarch then stir until evenly coated. Set aside.
Egg Wash
- Whisk egg and heavy cream in a small bowl until combined. Set aside.
Assembly
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
- Remove chilled dough from the refrigerator. Let it set at room temperature for 15 minutes then roll onto a floured surface into a 14-inch circle. Transfer dough to your baking sheet.
- Using a slotted spoon, add the blueberry peach filling to the center of the dough, leaving a 2 inch boarder around the perimeter. Discard any excess fruit juices left in the bowl.
- Carefully fold dough up and over the edges of the fruit filling, overlapping as you go. Pinch dough edges to seal.
- Brush dough with egg wash then sprinkle the edges with turbinado sugar.
- Bake 35 minutes or until crust is golden brown and the fruit is bubbling hot.
- Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
- Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
- Cover and store leftovers at room temperature up to 2 days.