Peach and Blackberry Galette
Peach and Blackberry Galette

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, peach and blackberry galette. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Peach and Blackberry Galette is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Peach and Blackberry Galette is something that I have loved my whole life. They’re fine and they look fantastic.

Add cubed chilled butter; pulse until mixture resembles small peas. Place baking pan with galette in the freezer for one hour. Place in preheated oven and bake for about one hour, until crust is deep golden.

To begin with this recipe, we have to prepare a few components. You can cook peach and blackberry galette using 23 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Peach and Blackberry Galette:
  1. Make ready Crust
  2. Get 1 1/4 cup flour
  3. Get 1 1/2 tsp sugar
  4. Make ready 1/2 tsp salt
  5. Make ready 1 stick of unsalted butter, frozen and grated
  6. Get 1 tsp almond extract
  7. Prepare 4 -6 tbsp ice water
  8. Get Filling
  9. Get 16 oz or 1 lb frozen peaches, thawed and rinsed
  10. Make ready 2 cartons (6 oz. ea.) fresh blackberries, rinsed
  11. Take 1 tbsp cornstarch
  12. Make ready 1 tbsp sugar
  13. Prepare 1/2 tsp salt
  14. Make ready 2 1/2 tsp lemon juice
  15. Prepare 1 tbsp lemon zest
  16. Get 1/4 tsp freshly grated nutmeg
  17. Prepare 1 Nut /Base Filling
  18. Get 1/3 cup hazelnuts, finely ground
  19. Make ready 1 tbsp flour
  20. Prepare 1 tbsp sugar
  21. Make ready Garnish For Crust
  22. Prepare 1 egg, beaten
  23. Make ready 1 tbsp turbanado sugar (or regular sugar)

When it is frozen, wrap well in plastic wrap and foil. To freeze after baking, cool completely, double wrap in plastic, and freeze. Peach blackberry galette is beautifully rustic and downright dang delicious. In a mixing bowl, add flour and sliced butter, Use a pastry blender or fork to incorporate the butter into the flour until the mixture forms into crumbly beads.

Steps to make Peach and Blackberry Galette:
  1. Crust-Mix flour, sugar, salt and almond extract. Stir in grated butter and mix with a pastry cutter or by ur hands (make sure butter is frozen so it doesnt melt by the warmth of your hands) to a pea size crumb. Add in ice water one tablespoon at a time until sticky dough forms. Dont worry about blending in all the butter chunks perfectly to a pea size, it only makes the crust flakier in the final result!
  2. Form dough in a ball shape and wrap in plastic and refrigerate for an hour to chill.
  3. Filling-Mix peaches, blackberries, cornstarch, sugar, salt, lemon juice, zest and nutmeg until coated and combined well. Refrigerate until ready to use.
  4. Nut Filling-Mix finely ground hazelnuts, flour and sugar. Set aside until ready to use. I added this layer to the galette because it helps to keep the bottom of the crust from getting soggy once the fruit bakes in the dough.
  5. Preheat oven to 400°.
  6. Once dough is chilled, flour a work surface and rolling pin and roll dough to at least 12 inches around. Dont worry about your dough being perfectly round, after all, galettes are suppose to look rustic. Transfer the rolled dough to a parchment paper lined baking sheet.
  7. Put nut mixture in the middle of the dough and spread to about 1 1/2-2" from the edge of the dough.
  8. Add the filling to the middle of the rolled dough on top of the nut mixture leaving 1 1/2-2" around the edge of the dough to fold up. You can arrange a nice pattern with the peaches and blackberries to make it look pretty.
  9. Take the edges of the dough and fold up towards the middle of the galette and pleat the dough as you work around the edge. Remember, galettes dont have to look perfect, they're meant to look rustic and are very forgiving!
  10. Take the beaten egg and brush the outside of the folded dough and sprinkle with the turbanado sugar or regular sugar.
  11. Bake for 25-30 minutes or until crust is golden brown. When done baking, let the galette cool slightly then transfer to a wire rack so the bottom of the crust can cool as well so it wont get soggy.
  12. Serve with ice cream on top or alone topped with fresh herbs.

Welcome to Peach Week at Cookie and Kate! We're kicking off a series of four peach posts with a rustic stunner, the closest thing I've ever baked to pie: the blackberry peach galette. My galette is composed of a flaky whole wheat crust, lots of butter and sweetened with a bit of raw sugar and honey. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash.

So that is going to wrap this up for this exceptional food peach and blackberry galette recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!