Blackberry Peach Galette

If there is one thing you make from my Blackberry Extravaganza week, make this. Really. Make this. Now. It was amazing. A-MA-ZING. It was so amazing, in fact, that it apparently turned one particular labmate into a greedy monster who stormed up to me and verbally berated me for not bringing in more, droning on and on about how it was so unfair that I didn’t consider the number of people in the lab and that some people took larger slices and not everyone would get a “big enough” slice and it just wasn’t fair next time, could I just get my act together and bring in MORE? I just sort of sat there with my jaw hanging open, because after I brought in blackberry pie bars, berry oatmeal crumble bars, blackberry scones, and then a blackberry peach galette, I get yelled at for not baking ENOUGH? Sorry, but my Ph.D. stipend is very small, and it does not pay for me to provide your breakfast buffet! I suspect it will be a very long time before I bake for the lab again – isn’t it a shame when one rotten apple spoils everything for the whole bunch?

I really love galettes so much more than pies – I’m not sure why, but the whole rustic look really appeals to me. Plus, I love that they are filled with fruit slices rather than a soupy fruit filling and the crust tends to be thicker, so galettes can be picked up and eaten with your hands, rather than requiring a fork and a plate (perfect for consumption during lab meetings). I went with blackberry and peach because I picked both at the farm, and the flavors complimented each other together perfectly. Obviously, you can use any fruit in a galette, but I loved these together so much I would be hesitant to change it up next time; personally, I can’t imagine another combination that I would personally enjoy more!

Blackberry Peach Galette
adapted from Our Best Bites

Ingredients:

• 2 cups flour
• 11 tablespoons butter
• 1/4 teaspoon salt
• 4 tablespoons ice water
• 3 large, ripe peaches, pitted and sliced
• 1 cup blackberries
• 1/4 cup sugar
• 3 tablespoons flour
• 1 1/2 tablespoons butter

Directions:

1. Preheat oven to 375F.
2. Add flour and salt to a medium bowl. Cut cold butter into small chunks and throw on top of flour. Cut the butter into the flour using a pastry blender under mixture resembles small crumbs the size of peas. Add ice water one tablespoon at a time while stirring the dough mixture with a fork. Bring dough together and put into a ball. Wrap in plastic wrap and refrigerate.
3. Sprinkle flour and sugar over fruit. Stir.
4. Roll out pastry dough on a floured surface to at least 12” in diameter. There will be enough dough for one large and one small galette. Transfer dough to baking sheet.
5. Dump fruit mixture in the middle of dough and dot with 1 –2 tablespoons butter.
6. Pull up edges of dough and pleat. Dip fingers in water and moisten between the pleats to seal. Brush dough with melted butter and sprinkle with sugar.
7. Bake for 50-60 minutes. When done, the fruit will be bubbling and the crust will be golden brown in color. Remove from the oven and cool for 10-15 minutes on a wire rack. Eat all for yourself and do not share because it is just too delicious.