Rustic Peach Blackberry galette
This delicious rustic peach and blackberry galette is so simple to make and perfect for using those summer fruits.
Servings: 8 servings
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.