Peach-Blueberry Rustic Galette

Peach-Blueberry Rustic Galette




INGREDIENTS:
YIELD: 10 inch (25 cm) tart, serves about 8   

For the crust:
1 ½ cups (225 gr) of all-purpose flour, plus a tablespoon for the counter 
2 tablespoons (30 gr) of sugar 
½ teaspoon of salt 
grated zest of a lemon 
1 stick (4 oz, 115 gr) of unsalted butter, chilled 
1 egg 
around 4 tablespoons (60 ml ) of milk

For the filling: 
3 large peaches or nectarines 
1 cup (140 gr) of fresh blueberries 
1/4 cup (50 gr) of light brown sugar 
1 tablespoon of cornstarch 
1/2 teaspoon of cinnamon 
pinch of salt 
1 egg, beaten
1 tablespoon of water
about 1 tablespoon of sugar crystals 



PREPARATION:


OPEN Next Page To See Full Recipe...
####SIKI####

TIME: 30 minutes, plus 30 minutes inactive and 1 hour baking

Combine the flour,  the sugar, salt and the lemon zest in a food processor or mixer bowl. Mix.

Add the butter cut in pieces, and pulse a few time until the butter is reduced to small (pea-size) pieces. Add the egg and milk to the flour mixture. 




Pulse and mix until the dough comes together. Add a little bit more milk if necessary.

Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least 30 minutes. 


In a bowl mix the sugar with the cornstarch, salt and the cinnamon.

Add the peaches cut in slices (about 16 slices each) and blueberries. Toss.

 Preheat the oven to 375º F (190º C).
Roll out the dough on a lightly floured surface. Sprinkle the top with flour, and turn the dough often to make sure it doesn't stick to the counter. 

Roll to about a 12 inch to 13 inches (30-33 cm) circle.
Place it on a baking sheet covered with parchment paper, helping yourself with your rolling pin.

Place the fruit in the middle of the dough and distribute evenly (you can arrange the peach slices nicely in circles if you like). Make sure to leave an edge around the border of about 2 inches (5 cm). The tart will come out to be about 10 inches in diameter. 

Fold the edge over the fruit, making some pleads.
If the dough breaks at any point, don't worry! Pinch the dough to seal. 


Beat one egg with a tablespoon of water. Brush the border.  

Sprinkle the edge with sugar crystals and more cinnamon if you wish.



Bake at 375º F (190º C) for about 50 minutes, until golden on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room temperature, or warm ... and how about  with a scoop of vanilla ice-cream?! Delicious!!

  • Share:

You Might Also Like

0 commentaires