Sure, you’ve made pies and tarts, but have you made a galette? The beautiful presentation of this French pastry defined loosely as any flat, round pastry cake makes it even more appetizing, and the filling of fresh peaches and blackberries adds a pop of color along with tons of flavor. And if you’ve got raspberries instead, those would work well, too!
Peach and Blackberry Galette
- 1 refrigerated pie crust, thawed
- 4 peaches, peeled, pitted, and sliced
- 1/2 cup blackberries
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons vanilla
- 2 tablespoons flour
- 2 tablespoons butter, cut into small pieces
- 1 egg beaten with 1 teaspoon water (to make an egg wash)
- 2 tablespoons sugar
- Red currants for garnish (optional)
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper, and then roll out the pie crust onto the parchment paper.
- In a large bowl, mix the peaches and vanilla. Then add the brown sugar, honey, cinnamon, nutmeg, and flour mix well. Then, gently fold the blackberries into the mixture.
- Pour the fruit mixture into the center of the crust, making sure to leave 2-3 inches of space around the border. Then, fold the edges of the dough over the fruit into a pleated pattern (like you see in the photo).
- Brush the folded-over dough with the egg wash. Then, sprinkle the edges with sugar and dot the fruit with the butter pieces.
- Bake for 1 hour, until the crust is golden-brown. Don’t be surprised if the juice from the fruit runs onto the baking sheet.
- Remove from the oven and let cool for 5-10 minutes. Garnish with red currants, if desired.
Recipe adapted from Tidy Mom