Blackberry Peach Galette
This blackberry peach galette captures everything you love about peak-season fruit: sweet, sun-ripened peaches layered with tart, jammy blackberries, all tucked inside a buttery, flaky homemade crust that you fold up with your hands, no pie dish required.
Equipment
- Food processor - optional, for making crust
- Pastry cutter - or two knives, for cutting butter into flour
- Large mixing bowl
- Rolling Pin
- Half-sheet baking pan - approximately 18x13 inches
- Parchment paper
- Pastry brush - for egg wash
- Sharp knife
- Bench scraper - optional
- Measuring cups and spoons
- Plastic wrap - or reusable dough wrap for chilling
- Cooling rack
Ingredients
- 1 1/4 cups all-purpose flour - 160g, plus extra for dusting
- 1 tablespoon granulated sugar - 12g
- 1/4 teaspoon fine salt
- 1/2 cup cold unsalted butter - 113g, cut into 1/2-inch cubes
- 3 to 4 tablespoons ice water - 45-60ml
For the Filling
- 3 ripe peaches - about 450g / 1 lb, peeled and sliced 1/4 inch thick
- 1 1/2 cups fresh blackberries - 210g
- 1/4 cup granulated sugar - 50g (plus 1 extra tablespoon for sprinkling on the base)
- 2 tablespoons cornstarch - 16g
- 1 tablespoon fresh lemon juice - 15ml
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- salt - pinch
For Finishing
- 1 egg - large, beaten (for egg wash)
- 2 tablespoons turbinado sugar - 24g (for sprinkling on crust)
- 1 tablespoon unsalted butter - 14g, cut into small pieces (optional, dotted on filling)
Instructions
- Whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water and stir until dough comes together. Press into a disk, wrap, and refrigerate for at least 1 hour.
- Peel peaches and slice 1/4-inch thick. Combine with blackberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Toss gently and let macerate for 10-15 minutes.
- Preheat oven to 400°F (205°C). Line a half-sheet baking pan with parchment paper.
- Roll chilled dough into a rough 13-14 inch circle about 1/8 inch thick. Transfer to the prepared baking sheet.
- Sprinkle 1 tablespoon sugar over the center of the dough, leaving a 2-inch border. Using a slotted spoon, transfer fruit filling to the center, leaving excess liquid behind. Dot with butter if using.
- Fold the dough up and over the fruit, pleating as you go around the entire circle. Press cracks together gently.
- Brush the folded crust with beaten egg wash and sprinkle with turbinado sugar.
- Bake for 35-42 minutes until crust is golden brown and filling is bubbling vigorously in the center.
- Cool on a rack for at least 20-30 minutes before slicing. Serve warm or at room temperature.
Notes
- Keep everything cold: Cold butter is essential for a flaky crust. If butter softens, refrigerate the dough for 10-15 minutes before continuing.
- Drain excess juice: Use a slotted spoon to transfer fruit to the crust, leaving behind accumulated liquid to prevent a soggy bottom.
- Don't skip the sugar layer: The sugar sprinkled on the base absorbs moisture and keeps the crust crisp.
- Chill assembled galette: If dough warms during assembly, refrigerate for 15 minutes before baking for better rise and flakiness.
- Bake until it bubbles: Vigorous bubbling in the center for several minutes ensures the cornstarch is fully activated and the filling will set.
- Use ripe but not mushy fruit: Peaches should yield slightly to gentle pressure. Underripe fruit lacks flavor; overripe fruit turns to mush.
- Avoid overfilling: The fruit mound should be no more than 1-1.5 inches tall to ensure even baking.
- Substitution: Frozen fruit works well if thawed and drained thoroughly. Increase cornstarch by 1 teaspoon for frozen fruit.
- Storage: Store at room temperature for up to 24 hours or refrigerate for up to 3 days. Reheat in a 350°F oven to restore crispness.
- Make ahead: Freeze unbaked galette for up to 2 months. Bake from frozen, adding 10-15 extra minutes.