Peach Blackberry Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the fruit filling.

Salt: Enhances the flavor of the dough.

Unsalted butter: Creates a flaky, tender crust when cold and cubed.

Ice water: Helps bring the dough together without warming the butter.

Peaches: Fresh, sliced peaches add a sweet and juicy component to the filling.

Blackberries: Provide a tart contrast to the sweet peaches.

Cornstarch: Thickens the fruit filling, preventing it from becoming too runny.

Lemon juice: Adds a touch of acidity to balance the sweetness of the fruit.

Egg: Used for the egg wash to give the crust a golden, shiny finish.

When preparing the dough for the galette, ensure that the butter is extremely cold. This helps in creating a flaky crust. You can even chill the flour and mixing bowl beforehand to maintain the cold temperature. When mixing the butter into the flour, use a pastry cutter or your fingertips to avoid warming the butter. The goal is to have small, pea-sized pieces of butter throughout the dough, which will create steam pockets during baking and result in a flaky texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile. Use less honey as it is sweeter than sugar.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor, though the difference is subtle.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• sliced peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a good alternative.

• blackberries - Substitute with raspberries: Raspberries offer a similar tartness and can be used interchangeably with blackberries.

• sugar - Substitute with maple syrup: Maple syrup provides a different but complementary sweetness and a unique flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and can be used in the same quantity as cornstarch.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and can be used as a direct substitute.

• egg - Substitute with milk: Milk can be used for the egg wash to achieve a similar golden-brown crust.

• Allow the peach blackberry galette to cool completely at room temperature. This ensures that the fruit filling sets properly and the crust remains crisp.

• For short-term storage, place the galette in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3 days. This helps maintain the freshness of the peaches and blackberries.

• To freeze the galette, first, ensure it is completely cooled. Wrap the entire galette tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn and preserves the flavors.

• Label the wrapped galette with the date of freezing. Store it in the freezer for up to 2 months. This way, you can enjoy a taste of summer even in the colder months.

• When ready to enjoy, thaw the galette in the refrigerator overnight. This gradual thawing process helps maintain the texture of the crust and fruit filling.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed galette on a baking sheet and warm it in the oven for about 10-15 minutes. This will revive the crispness of the crust and the juiciness of the fruit.

• If you prefer a quicker method, you can reheat individual slices in the microwave for about 20-30 seconds. However, note that this may slightly soften the crust.

• For an extra touch, serve the reheated galette with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm galette and cold cream is simply delightful.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover galette on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes, or until the fruit filling is bubbly and the crust is crisp.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the galette on the toaster oven tray. Heat for 8-10 minutes, checking occasionally to ensure the crust doesn't burn. This method is great for smaller portions.

• Microwave Method: While not ideal for maintaining the crispiness of the crust, the microwave can be used in a pinch. Place a slice of the galette on a microwave-safe plate. Heat on medium power for 30-45 seconds. To help keep the crust somewhat crisp, place a microwave-safe cup of water in the microwave alongside the galette.

• Skillet Method: For a quick and effective method, heat a non-stick skillet over medium heat. Place the galette slice in the skillet and cover it with a lid. Heat for about 5-7 minutes, or until the fruit filling is warm and the crust is crispy. This method helps maintain the texture of the crust.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the galette slice in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure the crust is not over-browning. This method is excellent for achieving a crispy crust quickly.

• Oven: Preheats to 400°F (200°C) to bake the galette.
• Baking sheet: Holds the galette while it bakes.
• Parchment paper: Lines the baking sheet to prevent sticking.
• Mixing bowl: Combines the flour, sugar, and salt for the dough.
• Pastry cutter: Cuts the cold butter into the flour mixture.
• Plastic wrap: Wraps the dough disk for refrigeration.
• Rolling pin: Rolls out the dough to a 12-inch diameter.
• Measuring cups: Measures the flour, sugar, and ice water.
• Measuring spoons: Measures the salt, cornstarch, and lemon juice.
• Knife: Slices the peaches.
• Cutting board: Provides a surface for slicing peaches.
• Small bowl: Mixes the fruit filling ingredients.
• Pastry brush: Brushes the beaten egg onto the dough edges.
• Cooling rack: Cools the galette after baking.

Prepare the filling ahead: Mix the peaches and blackberries with sugar, cornstarch, and lemon juice the night before and refrigerate.

Use a food processor: Quickly combine the flour, sugar, salt, and butter in a food processor to save time on the dough.

Pre-chill the butter: Cut and chill the butter in advance to ensure it’s ready when you start making the dough.

Roll dough on parchment: Roll out the dough directly on parchment paper to easily transfer it to the baking sheet.

Batch prep: Make multiple dough disks and freeze them for future use.