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Finish the picnic with a fruity dessert

By Sarah Schweitzer


Summer is a great time to make fruit desserts. This peach and blackberry galette is a perfect dessert for entertaining during the warm weather months.

Fresh sweet fruits and a rich yet flaky crust make for a great summer dessert. Perfect with peaches and blackberries, this galette is so pretty as a dessert presentation carried to your picnic table. Served with ice cream or simply fresh homemade whipped cream, this galette is delicious.

Peach and Blackberry Galette

Crust Ingredients

(The dough can be made the day before)

1 ½ cups of all-purpose flour

1 stick unsalted butter, cold and cut into small cubes

1 large egg; separated (The yolk will be used for our dough. The egg white will be brushed on the crust.)

3-4 tablespoons of cold water

2 teaspoons of sugar

½ teaspoon of salt

Sugar, such as sanding sugar, turbinado sugar; for dusting the crust

Place the all-purpose flour, the salt and sugar into your food processor. Pulse a few times to combine. Add in your butter and pulse until the butter is the size of peas.

Next, mix together your egg yolk and cold water in a small bowl. While the machine is running, pour in the egg mixture and pulse. Hold a small portion of the dough in your hands and if the dough holds together, it’s done.

Place the dough on a sheet of plastic wrap, cover completely and place into the refrigerator until ready to use. You can make your dough the day before baking your galette.

Galette Filling

4 cups of peaches, skin on for a rustic look or off and sliced

1 – 6 ounce container of blackberries

1/3 – ½ of a cup of sugar or vanilla sugar

3 tablespoons of cornstarch

The juice of a half of a fresh lemon

¼ teaspoon of ground cinnamon

A pinch of salt

Preheat your oven to 375 degrees Fahrenheit. Set the crust out of the refrigerator for a little while to soften. On a lightly-floured surface, roll out the dough to an even circle. Carefully lift the dough and place it on a parchment-lined baking sheet. Set it in the refrigerator, uncovered is fine, while you make the filling.

For the filling, mix all of the ingredients together in a bowl. Gently fold in the fruit mixture into the center of the galette crust leaving about 2 inches all around. Pick up the sides of the dough all around and fold the dough onto itself.

Brush the top of the crust with the egg white, beaten. Sprinkle with the sanding sugar all around the top of the crust. Bake your galette for 20 minutes at 375 degrees Fahrenheit. Then reduce the oven temperature to 350 degrees F for 20-25 minutes more or until the crust is golden brown and the filling is bubbling. Place the galette on a cooling rack to cool a little before serving.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.

Peach and blackberry galette