Blueberry Peach Galette

The HH received a fantastic gift for his birthday… A 10 week peach subscription from Pearson Farm Peaches!!!

13 peaches a week for 10 weeks straight. How crazy is that!? Talk about the gift that keeps on giving all summer long. 😉

Because of the stellar packaging, all the peaches arrive in perfect condition. 

And if that wasn’t exciting enough, each week there is a little card tucked inside the box describing that week’s variety {plus a few facts about those particular peaches}.

A pretty cool marketing concept if you ask me.

So far we’ve had the “June Flame” and “Harvester” peaches.

This week will be the third week of the peach deliveries. The first week we were giddy with excitement {Hello! Fresh peaches!} and basically stood over the kitchen sink and ate all the peaches in about 3 days.

Last week, after eating a few, I decided to whip up a couple of blueberry peach galettes for dinner one night.

Galettes seem to be my go-to dessert these days because they are so easy to make AND because they beg to be served with a scoop of vanilla ice cream.

And really, who doesn’t like vanilla ice cream at the end of a long, hot day of working outside? 

Crazy people. That’s who.

Anyway, galettes, they’re easy to make, look cool and travel well {just in case you’re looking for a pot luck dessert idea}. 

I used small tapioca pearls in mine {to thicken up the juices} but cornstarch works just as well.

Fruit for dinner. Does it get any healthier than that? 😉

Blueberry Peach Galette

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• Author: Mavis Butterfield

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Ingredients

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For The Pastry

1 ½ cups all purpose flour
10 tablespoons unsalted butter cut into ½” pieces
½ teaspoon salt
5 tablespoons water

For The Filling

3 ripe peaches, sliced
¼ cup blueberries
1 tablespoon sugar
1 teaspoon small tapioca pearls or corn starch
¼ teaspoon cinnamon
pinch of salt

For The Glaze

1 egg yolk, beaten
1 tablespoon granulated sugar

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Instructions

In a food processor or large mixing bowl, pulse or mix together with your fingers the flour, butter, salt and water until it forms a nice pastry crust. 

Divide into 2-4 balls {depending on the size galette you want} and use the palm of your hand to flatten the pastry into rounds about 1/2 inch thick. 

Wrap pastry rounds separately in plastic wrap and chill in the refrigerator for at least 1 hour.  

Preheat the oven to 375 F.

Roll out the pastry crust one at a time and place the pastry on a lined baking sheet. 

Add sliced peaches, blueberries, tapioca pearls, cinnamon and most of the sugar to the center of the pastry rounds. 

Gently pull the dough up and over the fruit on all sides, leaving the middle exposed.

Brush the edges of the pastry with egg yolk and sprinkle the edges with a little sugar. 

Bake at 375 F for 35 – 40 minutes or until the pastry crust is lightly browned and the juices from the filling are bubbling. 

Cool for 5 minutes on the lined baking sheet and then transfer to a wire rack.

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