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For a tasty blackberry peach galette, you need a few key items: - 1 1/2 cups all-purpose flour - 1/2 teaspoon salt - 1/4 teaspoon sugar - 1/2 cup unsalted butter, cold and cubed - 6-8 tablespoons ice water - 1 1/2 cups fresh blackberries - 2 ripe peaches, thinly sliced - 1/4 cup sugar (adjust for sweetness) - 1 tablespoon cornstarch - 1 teaspoon vanilla extract - 1 teaspoon fresh lemon juice - 1 egg, beaten (for egg wash) - Coarse sugar for sprinkling These ingredients blend well to create a sweet and tangy filling with a flaky crust. You can tweak the recipe to suit your taste. Here are some ideas: - Fruits: Try using nectarines or plums instead of peaches. - Sweetener: Swap regular sugar for brown sugar for a deeper flavor. - Spices: Add a pinch of cinnamon or nutmeg for warmth. - Dairy-Free: Use coconut oil or vegan butter instead of regular butter. These options let you make the galette your own. Picking the right fruits makes all the difference. Here’s how to choose: - Blackberries: Look for plump, dark berries with a shiny surface. Avoid any that are mushy or have mold. - Peaches: Choose peaches that are slightly soft when you gently squeeze them. They should smell sweet and fragrant. - Seasonality: Buy fruits in season for the best flavor. Summer is prime time for both blackberries and peaches. Selecting fresh fruits ensures your galette will burst with flavor. To start, grab a large mixing bowl. Mix 1 1/2 cups of all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon sugar. Next, take 1/2 cup of cold, cubed butter. Add it to the flour mix. Use a pastry cutter or your fingers. Blend until it looks like coarse crumbs. The butter pieces should be about the size of peas. Then, add ice water. Start with 6-8 tablespoons, adding one tablespoon at a time. Stir until the dough holds together. If it feels too dry, add a bit more water. Once ready, wrap it tightly in plastic. Chill it in the fridge for at least one hour. This step is key for a flaky crust. In a medium bowl, mix together 1 1/2 cups of fresh blackberries and 2 ripe peaches, thinly sliced. Add 1/4 cup of sugar, adjusting to your taste. Then stir in 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, and 1 teaspoon of fresh lemon juice. Gently toss the fruit until it’s well mixed. Let the filling sit for about 15 minutes. This wait lets the flavors come together nicely. First, preheat your oven to 400°F (200°C). This ensures a perfect bake. Next, roll out the chilled dough on a lightly floured surface. Aim for a circle about 12 inches wide. Carefully place it on a baking sheet lined with parchment paper. Now, spoon your blackberry-peach mix into the center of the dough. Be sure to leave a 2-inch border around the edges. Next, fold those edges over the fruit. This creates a lovely pleated border. It keeps the juices in while showing off the filling. For a nice finish, brush the outer edge with a beaten egg. Sprinkle coarse sugar on top for extra crunch and sweetness. Bake the galette for 30-35 minutes. Look for a golden brown crust and bubbling fruit. Once baked, let it cool for at least 10 minutes. This helps the juices settle. Enjoy your galette warm or at room temperature! To make the perfect dough, start with cold ingredients. Cold butter helps keep the dough flaky. Mix the flour, salt, and sugar in a large bowl. Then, add cold, cubed butter. Use a pastry cutter or your fingers to mix until you see pea-sized pieces of butter. This is key for a great texture. Next, add ice water a tablespoon at a time. Mix gently until the dough holds together. Don’t overwork it; you want a light touch. Wrap it in plastic wrap and chill for at least one hour. This resting time makes the dough easier to roll out. Garnishing makes your galette look stunning. After baking, sprinkle coarse sugar on the edges. This gives it a nice sparkle and extra crunch. You can also add a fresh mint leaf or two on top for a pop of color. If you like, drizzle a little honey over the fruit just before serving. Serve your galette warm or at room temperature. A scoop of vanilla ice cream pairs perfectly with the warm fruit. You can also add a dollop of whipped cream. For a fun twist, try a sprinkle of cinnamon or nutmeg over the top. Sharing this dessert with friends and family makes it even better! {{image_4}} You can change the fruits in your galette for new flavors. Try using apples, pears, or even cherries. Each fruit brings its own taste. Apples add a crisp bite, while pears are soft and sweet. You can mix different fruits, too. Blackberries pair well with strawberries or raspberries. Just keep the same amounts as the recipe calls for. Want to spice things up? Add a pinch of cinnamon or nutmeg to the fruit mix. These spices bring warmth to the galette. Ginger can add a nice zing as well. You can also try adding a few sprigs of fresh mint for a refreshing taste. Just remember to keep the spices light, so the fruit still shines. You can make this galette gluten-free with a simple swap. Use a gluten-free flour blend instead of all-purpose flour. Make sure it works for baking. For a vegan version, skip the egg wash. Use a plant-based milk to brush the edges instead. This keeps the crust golden while making it vegan-friendly. Both options let everyone enjoy this tasty dessert. After you enjoy your blackberry peach galette, store any leftovers properly. Place slices in an airtight container. This keeps the crust crisp and the fruit fresh. You can also wrap the galette in plastic wrap. Make sure to store it in the fridge. It will last for up to three days. If you want to keep it longer, freezing is a great option. When you want to enjoy your galette again, reheating is simple. Preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Cover it loosely with foil to prevent burning. Bake for about 10-15 minutes. This warms it through and makes the crust crispy again. You can also use a microwave, but it won’t keep the crust crunchy. Freezing your blackberry peach galette lets you enjoy it later. First, let it cool completely. Wrap the whole galette tightly in plastic wrap. Then, place it in a freezer bag or a container. It will keep well for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Then, reheat it in the oven for the best taste and texture. Yes, you can use frozen fruits for the filling. They work well, but you must adjust the baking time. Frozen fruits may release more juice than fresh ones. If you use them, add a bit more cornstarch to help thicken the filling. Thaw and drain the fruit before mixing with sugar and spices. This change keeps the galette from becoming soggy. If you need a substitute for cornstarch, try using all-purpose flour. Use about twice the amount of flour compared to cornstarch. You can also use arrowroot powder or tapioca starch. Each option will help thicken the fruit juices. Choose what you have on hand for a quick fix. To tell if the galette is done, look for a golden crust. The filling should bubble, and the juices should thicken. A good baking time is 30-35 minutes at 400°F (200°C). You can also insert a toothpick into the crust. If it comes out clean, your galette is ready to enjoy! You’ve learned how to make a delicious blackberry peach galette. We covered ingredients, from essentials to tasty options. I shared tips for picking the best fruit and step-by-step instructions. You also discovered ways to make perfect dough and how to present your dish. Plus, there are variations to keep things exciting and storage tips for leftovers. Now, it's time to bake your galette and enjoy every bite!

Blackberry Peach Galette

Indulge in the delightful flavors of a Blackberry Peach Galette! This easy recipe features a flaky crust filled with fresh blackberries and juicy peaches, making it the perfect dessert for any occasion. Follow our simple steps to create this stunning galette that combines sweet and tart perfectly. Ready to impress your friends and family? Click to explore the full recipe and enjoy this delicious treat today!
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Ingredients
  

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon sugar

1/2 cup unsalted butter, cold and cubed

6-8 tablespoons ice water

1 1/2 cups fresh blackberries

2 ripe peaches, thinly sliced

1/4 cup sugar (adjust based on your preference for sweetness)

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

1 egg, beaten (for the egg wash)

Coarse sugar for sprinkling

Instructions
 

Make the Dough: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter into the mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.

    Add Water: Gradually stir in the ice water, one tablespoon at a time, mixing until the dough begins to come together. You may not need all the water, so add just enough until it holds its shape. Once combined, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to chill.

      Prepare the Filling: In a medium bowl, combine the fresh blackberries, thinly sliced peaches, sugar, cornstarch, vanilla extract, and lemon juice. Gently toss the fruit to ensure it is evenly coated with the mixture. Allow the filling to sit for about 15 minutes, which will help the flavors meld and the juices to develop.

        Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking.

          Roll Out Dough: On a clean, lightly floured surface, gently roll out the chilled dough into a rough circle about 12 inches in diameter. Carefully transfer the rolled dough onto a baking sheet lined with parchment paper.

            Add Filling: Spoon the prepared blackberry-peach mixture into the center of the dough, ensuring to leave a 2-inch border around the edges for folding.

              Fold Edges: Carefully fold the edges of the dough over the filling, creating a pleated border to encase the fruit. This will help to hold in the juices while allowing some of the filling to show through.

                Egg Wash: Brush the exposed outer edge of the galette with the beaten egg to give it a shiny, golden finish. Sprinkle a generous amount of coarse sugar over the egg wash to enhance texture and sweetness.

                  Bake: Place the galette in the preheated oven and bake for 30-35 minutes, or until the crust is beautifully golden brown and the fruit filling is bubbling.

                    Cool & Serve: Once baked, remove the galette from the oven and let it cool for at least 10 minutes before slicing. This allows the juices to set slightly. Serve warm or at room temperature, and for an extra indulgent treat, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.

                      Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8