Peach and Blueberry Galette

Prep: 10 minutes Cook: 10 minutes Servings: 8

This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

  • Crust:
  • 1 ½ cups (6.75 oz) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon table salt1
  • 1 tablespoon unsalted butter, chilled
  • 1 large egg yolk
  • 3 tablespoon whole milk
  • Filling:
  • 1 lb peaches (about 2 cups)
  • ¾ lb blueberries (about 2 cups)
  • ½ cup light brown sugar
  • 2 tablespoon all-purpose flour
  • ¼ teaspoon ground cinnamon
  • Pinch of table salt
  • 1 large egg, beaten
  • 2 tablespoon demerara sugar

Directions

  • Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Cut the butter into ½-inch cubes. Add the butter to the flour. Cut the butter into the flour until holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers.
  • Make the dough: In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out.
  • Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
  • Make the filling: Peel the peaches and cut them into ½ inch slices. Rinse and pick through the blueberries. In a medium bowl, toss the peaches and blueberries with the brown sugar, flour, cinnamon, and salt.
  • Roll the dough: Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1-1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit
  • Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.