Blueberry & Peach Galette
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prevent your screen from going dark
Ingredients
Dough
- 4 graham crackers
- 1 cup unbleached all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 10 tbsp butter unchilled, cubed
Filling
- 2 peaches thinly sliced
- 2 cups blueberries*
- 1 tbsp cornstarch
- 3/4 tsp lemon zest
- 1/4 tsp ground cinnamon ground
- 1/3 cup sugar
- unbleached all-purpose flour for surface
- 1 egg* beaten
- 2 tbsp butter chilled
Instructions
- Process all dry dough ingredients in food processor till coarse. Add butter pulsing the food processor till pea size droplets are left. Add 2-4 Tbsp ice water one Tbsp at a time till dough is moistened and forms a dough ball. Pat into a 1” thick disk and wrap tightly with parchment paper or plastic. Chill for at least one hour. Dough keeps best no more than 3 days.
- Preheat oven to 400. Toss peaches, blueberries, cornstarch, lemon zest, cinnamon, and sugar in a large bowl.
- On a lightly floured surface, roll chilled dough into large circle- at least 12 inches around.
- Lay dough down on a lightly floured baking sheet. Place fruit on top leaving a 1/2” border. Lift dough edges up over fruit. Chill for 10 mins.
- Brush top of pastry dough with egg and sprinkle with sugar. Dot filling with butter.
- Bake until fruit is softened, and crust is golden brown (40-50 mins). Enjoy!
Nutrition
Calories: 324kcalCarbohydrates: 37gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 340mgPotassium: 117mgFiber: 2gSugar: 18gVitamin A: 697IUVitamin C: 5mgCalcium: 21mgIron: 1mg
