Best Rustic Peach Berry Galettes Recipes

RUSTIC PEACH & BERRY GALETTES

Steps:

• Pastry.
• In a small bowl, whisk butttermilk and water.
• In a large bowl, whisk flour, cornmeal, sugar and salt.
• Using pastry blender or two knives, cut in butter.
• Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
• Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
• Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
• To prepare galettes.
• In a large bowl, combine peaches, berries, sugar and honey.
• On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
• (I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
• Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
• Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
• Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
• Serve warm with vanilla ice cream.
• Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
• I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.

PEACH GALETTE

Steps:

• On a lightly floured surface, unroll the two pie doughs. Overlap the dough by 3 inches to make a long, rectangular shape. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Transfer to a large, parchment-lined baking sheet.
• Preheat the oven to 425˚.
• Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat.
• Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches.
• Bake for 10 minutes. Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Let cool at least 30 minutes before slicing. Serve warm with vanilla ice cream and caramel sauce, if you like.