Paches Are Finally in season !!! nothing is better than a summery peach galette for dessert on the balcony while enjoying this sunny sunday afternoon . And let's also add some bluberries as well since they are also in season let's live the life to its fullest !
Such was my Subconcious foodie saying in front of the fruit stall at the farmers market .
So as you can imagine i bought some gorgeous peaches and went directly home to make a peach galette .
Galettes are basically a rustic tart that needs no molds or special skills to shape the crust and make it look like a "chef patisier" master piece , you only need a crust , some brown sugar and some fresh fruits which is fresh peaches and bluberries in this recipe.
As for the crust you can really use whatever dought that you like the best from a classical american pie crust to a "pâte sucrée" or a puff pastry i even saw some recipes with layered filo pastry ; which is usually used for middle eastern sweets like Baklawa; but i think it wouldn't be the most adapted crust for a galette since the fresh fruits release a lot of juices when baked and needs a crust that stays crispy and not a one that becomes all soggy and mushy at the buttom.
My favorite crust for the peach and bluberries galette is definitly the classic French "pâte sucrée" . For those who are not familiar with the French name it is basically a short bread like base used for the classical french tarts like lemon tarts , Fresh strawberries tarts and so on . It is crumbly and crunchy at the same time and far from complicated to make so stick around and i will explain to you how to make it in no time in the recipe description . And you can even make a big batch and store it in the freezer for up to 3 months .
Quick Tip : When you bake fresh fruits and don't want the juices released during the baking to ruin your tart and/ or galette . Add a table spoon of corn startch to your fruit and mix it very well , to get it coated with a thin crust of starch that will suck all those good juices and keep your crust all nice and crispy .
Or you can add a marzipan cream under the fruits and that will as well suck up all the juices .
Enough talking and let's prepare a beautiful and irresistable peach and bluberries galette that can probably turn you and your family addicted .
Quick Tip : The galette crust needs to chill at least for 2 hours so plan it while ahead before baking your Peach and bluberry galette.
Or if you already have it in your freezer place it overnight in the fridge to loosen up a little bit and be more easy to roll out .
Now that your peach galette is in the oven . You can choose with what would you like to top it . The options are unlimited : vanilla icecream, vanilla whipped Chantilly , simply icing sugar and some nuts it is up to your imagination .
Personally i like it with some vanilla whipped cream and some icing sugar as i add some almonds as well with the fruits during the baking and a vanilla icecream affogato on the side , yes i know the Calories police will not agree on this but yeah we only live once so why prevent ourselves from going crazy from time to time .
Easy Peach and Bluberries galette
__For the Filling : __
- 350 gr finely sliced peach wedges
- 50 gr sugar
- 1 tbsp corn starch
- 70 gr fresh bluberries
- Some almond for decoration
For the "pâte sucrée" :
- 45 gr almond flour
- 85 gr potato flour
- 290 gr flour
- 140 gr icing sugar
- 150 gr butter
- 2 eggs
- pinch of salt
The "pâte sucrée" :
- Mix the soft butter with the icing sugar until it gets smooth and creamy .
- Add in the potato flour , almond flour and keep mixing while adding the eggs .
- Now add in the flour and salt then mix slowly until a ball of homogenous dough form .
- Place the dough in the fridge for at least 2 to 3 hours before using it .
PS: this recipe is for 2 galettes 6 portions each .
The filling and assembly :
- Mix the peaches with sugar and corn starch .
- Roll out the dought until its 3~4 mm thick , pierce it with a fork and place the peach mixutre on it .
- Add some bluberries and almonds(optional).
- Fold the edges .
- Bake in a 180 C preheated oven for 30 to 35 mins ( check from time to time if the crust is golden then it is done ) .
A full time sweet tooth foodie , foodphotographer and recipe developer who is always on the hunt of new flavor combinations and food discoveries to re-create sweet delicacies and fresh dessert recipes .