We are reaching the peak of summer fruits and berries.
Peaches are available, as are blueberries, raspberries and so much more.
That means it’s also peak pie season.
However, for those who struggle with making the perfect crust, pie-making can be a challenge.
So I invite you to try a rustic galette.
This is a free-form tart that is easy to make. It’s no fuss and just so “homemade.” We need that right now.
The edges of the crust are simply folded over the fruit that has been distributed in the middle of the crust and baked until the crust is light golden and the filling bubbling.
There are so many fruits you can use to make a galette.
This week I’m using peaches, but you can also use a combination of peaches and blueberries. When local apples come into season, switch to those.
This is an easy solution to making a delicious dessert.
¾ cup (175 ml) all purpose flour
6 Tbsp. (75 ml) whole wheat flour
1 Tbsp. (15 ml) sugar
¾ tsp. 4 ml) salt
½ cup (125 ml) cold unsalted butter, cut into small pieces
1 Tbsp. (15 ml) milk
*5 peaches cut in half, pit removed and sliced
¼ cup (50 ml) brown sugar
2 Tbsp. (25 ml) flour
½ tsp. ( 2 ml) cinnamon
½ tsp. ( 2 ml) ground ginger
To make pastry, combine flours, sugar and salt in bowl.
Work butter into flour with your fingertips or a pastry blender until crumbly.
Place egg and milk in small bowl and combine.
Add egg/milk mixture to flour mixture and stir to combine. Alternately you can combine dry ingredients in food processor. Add butter and pulse until crumbly. Add egg/milk mixture and pulse until combined.
Form into disk and cover with plastic wrap. Refrigerate 30 minutes.
Make filling by placing peaches in bowl, along with brown sugar, flour, cinnamon and ginger.
To assemble: preheat oven to 350F. Remove pastry from fridge and roll out on lightly floured surface to 13-inch circle. Transfer to parchment lined baking sheet.
Spoon peach mixture into centre of pie crust. Leaving 3-inch border.
Fold edges of pastry toward middle, pleating as necessary.
Bake in oven 40-50 minutes until pastry is golden and filling is bubbling.
You can also use a combination of peaches and blueberries