by Cynthia Groseclose
Cynthia Groseclose's Notes:
1 1/4 cup flour Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes Ask a question about this ingredient
2 tablespoons (or more) ice water Ask a question about this ingredient
1/2 pint blueberries Ask a question about this ingredient
2 peaches Ask a question about this ingredient
apricot preserves Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
For Crust
Ask a question about this stepWhisk flour, sugar and salt in medium bowl to blend.
Ask a question about this stepAdd butter and blend with fingertips until mixture resembles coarse crumble.
Ask a question about this stepAdd 2 tablespoons ice water; stir until dough clumps together, adding additional ice water by the teaspoonfuls if dough is dry, being careful not to get to wet.
Ask a question about this stepGather dough into ball and form into disk. Wrap in plastic wrap and chill at least two hours. (Can be made a day ahead)
Ask a question about this stepFor topping
Ask a question about this stepSlice peaches in 1/2 inch thick slices, leaving skin on.
Ask a question about this stepPosition oven rack to center and preheat to 350 F.
Ask a question about this stepCover baking sheet with parchment.
Ask a question about this stepSprinkle parchment with flour and roll out dough into 12-inch round.
Ask a question about this stepFan peaches in a circle, leaving a 1-inch border.
Ask a question about this stepGently fold border to envelope peaches.
Ask a question about this stepTop with blueberries.
Ask a question about this stepBrush fruit and pastry crust with melted apricot preserves.
Ask a question about this stepSprinkle fruit and crust with sugar.
Ask a question about this stepBake galette about 30 minutes or until bubbly. Let cool for 20 minutes.
Ask a question about this stepHope it turns out well Antonia! I need get better about using this site... I'm really terrible and it is such an amazing resource. I appreciate your comment!
Using some of the last blueberries of the season (from our bushes, that is) to make this for dinner tonight!! ;o)
Thank you Apple Annie and this recipe could absolutely be adapted for plums or any fall/winter fruit. I have been thinking about one with pears or even an orange/cranberry galette recipe for the holidays...
This looks beautiful, I would love to make this before our Ohio peach season finishes. Could this recipe also be adapted for plums?
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
You should enter this in the weekly theme!