- Discover the steps to make a rustic peach blackberry galette. This guide will detail creating the crust, selecting ripe peaches, and baking a perfectly golden, non-soggy crust.
- If you love making galettes as much as I do, let me share a few more ideas with you. Savory galettes are not always as common, but ones I love like this artichoke and spinach galette or this potato gruyere galette. Both are amazing. Another newer galette I published is this raspberry galette. It can be made with both fresh and frozen berries. For more ideas on galettes, scroll to the bottom of the post, there are too many to list here!
What is a galette?
A galette is a rustic, free-form pastry that originates from France. It's a type of flat, round or rectangular pie or tart made with a single crust of pastry dough that is rolled out and the edges folded up around the filling. Galettes can be both sweet or savory.
Sweet galettes are often filled with fruits like apples, peaches, berries, or other seasonal fruits, sometimes combined with sugar, spices, and a binding agent. Savory galettes might include ingredients like vegetables, cheeses, meats, or a combination of these. The dough for galettes can be made from various types, such as pie dough, puff pastry, or a more specialized galette dough, depending on personal preference and the desired texture.
The beauty of a galette lies in its simplicity—its rustic appearance allows for an imperfect, free-form shape, which adds to its charm. It's typically baked on a flat baking sheet and served either warm or at room temperature.
Ingredients
- Pie dough- this can be homemade or store-bought. I have the best homemade pie dough that has been tested a million times. I also have a gluten-free option made with buckwheat flour.
- Peaches- I will add a section on how to choose the best fresh peaches.
- Blackberries- these can be fresh or frozen, depending on the season.
- Granulated sugar- this is for the filling and brushing on the galette dough before making it as well.
- Cornstarch- This will be used as a thickener. Having a thicker filling will prevent the soggy crust!
Egg- this is only for the egg wash, so it is optional.
How to make
Now, on to the important part- making the galette.
Start by slicing your peaches. You can leave the skin on, as I did, or peel them. More on that below.
Mix the sugar and cornstarch in a small bowl. Then pour it over the peaches and blackberries. GENTLY mix this with a rubber spatula.
Set this aside and roll out your pie dough on a lightly floured surface to about 20 inches. Place the pie dough on a baking sheet with parchment paper.
Pour the peach mixture in the middle, leaving about 2 inches all the way around.
Pleat the outside edges over the peach mixture in the middle, then press gently to hold it in place.
Brush the outside with the egg wash and sprinkle with sugar.
Move to the preheated oven and bake until the peaches are tender and the pie crust is golden brown.
Tips and tricks
- Even Slices: Slice the peaches to about ½-inch thickness for even cooking.
- Thin Dough: Roll the pie dough to less than ⅛ inch for a crispy crust.
- Egg Wash for Color: Brushing the edges with an egg wash will create a golden crust, but it's optional.
- Frozen Peaches: If using frozen peaches, increase the cornstarch to 2 tablespoons to manage extra liquid.
- Avoid Canned Peaches: Canned peaches might become too mushy; fresh or frozen peaches are preferable for better texture.
- Preheating the Oven: Ensure the oven is preheated to the correct temperature for even baking.
- Baking Time: Monitor the galette until the crust is golden and the fruits are tender, adjusting the time as needed.
How to choose fresh peaches?
- Firmness: Look for peaches that are slightly firm but yield to gentle pressure. Avoid overly soft or mushy peaches, as they might not hold their shape well when baked.
- Color: Opt for peaches with vibrant coloration, whether it's yellow, orange, or red. A red blush on certain peach varieties might indicate ripeness, but it's not the sole indicator.
- Aroma: A sweet, fragrant smell at the stem end indicates ripe, flavorful peaches. However, if the peaches are too fragrant, they might be overly ripe.
- Avoid Bruises or Blemishes: Check for bruises, cuts, or blemishes on the skin. Smooth, unblemished peaches are preferable.
- Size and Weight: The size of the peach doesn't necessarily determine its quality. Instead, it's better to judge by the weight. Heavier peaches usually indicate juiciness.
Rustic Peach Blackberry galette
Ingredients
- 4 cups sliced peaches
- 2 cups fresh blackberries
- ½ cups sugar Plus extra for sprinkling on the edges of the galette.
- 1 tablespoon cornstarch
- 1 egg
- 1 tablespoon milk
Instructions
- Your dough needs to be prepped and refrigerated beforehand.
- Preheat the oven to 385 degrees.
- Line a baking sheet with parchment.
- Slice the peaches to ½ inch thick. Combine the sugar and cornstarch in a small bowl..
- Mix fruit, sugar, and cornstarch gently with a rubber spatula.
- Roll pie dough into a 20-inch circle on a lightly floured surface.
- Pour fruit in the center of the pie dough. Leaving about 2 inches all the way around without filling.
- Fold the edges over the fruit and pleat the edges as you do.
- Combine egg wash and milk. Mix well. Brush edges of dough with egg wash.
- Sprinkle with sugar, then move it to the preheated oven.
- Bake until edges are golden brown and fruit is cooked, but not mushy. If the fruit is cooking too quickly, turn oven on broil and bake the crust more quickly.
- Remove from oven. Let it cool slightly.
Notes
- Even Slices: Slice the peaches to about ½-inch thickness for even cooking.
- Thin Dough: Roll the pie dough to less than ⅛ inch for a crispy crust.
- Egg Wash for Color: Brushing the edges with an egg wash will create a golden crust, but it's optional.
- Frozen Peaches: If using frozen peaches, increase the cornstarch to 2 tablespoons to manage extra liquid.
- Avoid Canned Peaches: Canned peaches might become too mushy; fresh or frozen peaches are preferable for better texture.
- Preheating the Oven: Ensure the oven is preheated to the correct temperature for even baking.
- Baking Time: Monitor the galette until the crust is golden and the fruits are tender, adjusting the time as needed.
Did you make this recipe? Let me know!