Galettes are one of my favorite recipes to make; both sweet and savory. I am not much of a pie maker but give me a chance to make a sweet French dessert such as this recipe for Peach Blackberry Galette, and I am all over it.
Two years ago I wrote and photographed a story for Spenser Magazine called Nature’s Candy. The story was about an amazing man, Andy from Andy’s Orchard in Morgan Hill. Andy grows the most amazing stone fruit I have ever bitten into, and I thought I had eaten some pretty great fruit my entire life until I spent 6 months on his farm. I still remember the first Baby Crawford Peach as if it was yesterday. Sun-kissed from the morning sunrise, still glistening with morning dew and the fragrance was heavenly. As I took my first bite, juice dribbled down my chin, and I could not hold back from devouring that piece of fruit.
Galettes are so each to make that we decided to put together this fun little video to show you just how easy. And peach galette is definitely a classic summer dessert, and we enjoy it often during the peach season. This version has a twist as I decided to add some blackberries and cardamom to the recipe. I have to say it was a good judgment call and a refreshing twist. Cardamom just happens to play nicely with peaches as well as blackberries! My galette crust (the sweet version) is the same all the time; a little flour, sugar, salt, and frozen butter. I find when I use frozen butter the dough comes together easier when making as well as when time to roll. Peaches we like the skin so we leave it on. If you absolutely cannot stand the sweet little fuzzy skin then feel free to peel – I just like fewer steps.
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Peach Blackberry Galette
2 cups all-purpose flour
2 tablespoons sugar
pinch of salt
1 1/2 sticks frozen butter
4 -5 tablespoons ice cold water
4 peach, we leave the skin on, slices
10 ounces blackberries
1 tablespoon all-purpose flour
2 tablespoons sugar
1/2 teaspoon cardamom
In a food processor add 2 cups flour, sugar and pinch of salt. Pulse a couple times to mix.
With the food processor running at the butter a tablespoon at a time, after adding the last tablespoon, pulse a few times to combine.
Begin adding the ice cold water a tablespoon at a time until the dough comes together.
Using your hands lightly knead the dough into a disk, wrap in waxed paper and place in the refrigerator for at least an hour.
Preheat oven to 425.
In a large bowl add the peach slices, 1 tablespoon all-purpose flour, sugar, and cardamon. Lightly mix with your hands.
Roll out the dough and place onto a baking sheet.
Scatter peaches over the dough, then sprinkle the blackberries on top.
Gently fold the edges in.
Beat the egg with a tablespoon of cold water.
Lightly brush the folded edges of the dough, then sprinkle with sugar.
Place into the oven and bake for 35 – 45 minutes; until golden and lightly bubbly.
Cool for 10 minutes.