Peach and Blueberry Galette Recipe Video
Ingredients
| For dough | ||
| All-purpose flour | 1 1⁄3 Cup (21.33 tbs) (For the Dough) | |
| Sugar | 1⁄2 Cup (8 tbs) (For the Dough) | |
| Cornmeal | 1⁄4 Cup (4 tbs) (For the Dough) | |
| Salt | 1⁄4 Teaspoon (For the Dough) | |
| Unsalted butter | 1⁄2 Cup (8 tbs), cold, cubed (For the Dough) | |
| Buttermilk | 1⁄4 Cup (4 tbs) (For the Dough) | |
| For filling | ||
| Peaches | 3 Medium, pitted and sliced (For the Filling) | |
| Fresh blueberries | 1 Pint (For the Filling) | |
| Sugar | 1⁄2 Cup (8 tbs) (For the Filling) | |
| Corn starch | 2 Tablespoon (For the Filling) | |
| Lemon | 1⁄2 , juiced (For the Filling) | |
| Salt | 1 Pinch (For the Filling) | |
| For glaze | ||
| Egg | 1 Medium (For the Glaze) | |
| Sugar | 2 Tablespoon (For the Glaze) | |
| For serving | ||
| Ice cream | 3 Cup (48 tbs) (of your choice) | |
Nutrition Facts
Serving size
Calories 671 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 15.8 g79%
Trans Fat 0 g
Cholesterol 107.9 mg36%
Sodium 176.6 mg7.4%
Total Carbohydrates 105 g35%
Dietary Fiber 4.6 g18.3%
Sugars 66.4 g
Protein 9 g17.1%
Vitamin A 22.7% Vitamin C 28.6%
Calcium 10.9% Iron 11.9%
*Based on a 2000 Calorie diet
Directions
1. In a bowl, put together flour, sugar, corn meal and salt, and stir well to mix.
2. Add in the butter and with your hands rub it with flour mixture, until the mixture looks like coarse corn meal, you can also use food processor if desired.
3. Pour in the buttermilk and mix until the dough comes together.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour or more.
5. Preheat your oven to 375 F.
6. Using a sharp knife, cut the peaches in half, using a small knife remove the pith and cut each half in 4 wedges.
7. In a bowl, put the peach wedges, blueberries, sugar, corn starch, salt, and lemon juice and toss well to combine.
MAKING
8. On a floured surface, put the chilled dough and roll out to about a 14-inch circle.
9. On a parchment lined sheet pan, place the rolled dough. Put the peach filling in the middle and spread leaving 1” space from the edges.
10. Fold the dough over the fruit, press the dough and make evenly spaced pleats.
11. In a small bowl whisk and egg and brush it over the pastry and sprinkle with sugar.
12. Bake the pastry in the oven for 45 minutes or until the crust is browned and the juices are bubbling.
13. Take the pastry out of the oven and allow it to cool slightly.
SERVING
14. Slice and serve with ice cream.
Chef
