Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, peach and blackberry galette. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Peach and Blackberry Galette is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Peach and Blackberry Galette is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook peach and blackberry galette using 23 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Peach and Blackberry Galette:
- Take Crust
- Take 1 1/4 cup flour
- Make ready 1 1/2 tsp sugar
- Make ready 1/2 tsp salt
- Take 1 stick of unsalted butter, frozen and grated
- Take 1 tsp almond extract
- Prepare 4 -6 tbsp ice water
- Get Filling
- Make ready 16 oz or 1 lb frozen peaches, thawed and rinsed
- Take 2 cartons (6 oz. ea.) fresh blackberries, rinsed
- Get 1 tbsp cornstarch
- Prepare 1 tbsp sugar
- Get 1/2 tsp salt
- Take 2 1/2 tsp lemon juice
- Get 1 tbsp lemon zest
- Take 1/4 tsp freshly grated nutmeg
- Take 1 Nut /Base Filling
- Get 1/3 cup hazelnuts, finely ground
- Take 1 tbsp flour
- Get 1 tbsp sugar
- Prepare Garnish For Crust
- Prepare 1 egg, beaten
- Prepare 1 tbsp turbanado sugar (or regular sugar)
Instructions to make Peach and Blackberry Galette:
- Crust-Mix flour, sugar, salt and almond extract. Stir in grated butter and mix with a pastry cutter or by ur hands (make sure butter is frozen so it doesnt melt by the warmth of your hands) to a pea size crumb. Add in ice water one tablespoon at a time until sticky dough forms. Dont worry about blending in all the butter chunks perfectly to a pea size, it only makes the crust flakier in the final result!
- Form dough in a ball shape and wrap in plastic and refrigerate for an hour to chill.
- Filling-Mix peaches, blackberries, cornstarch, sugar, salt, lemon juice, zest and nutmeg until coated and combined well. Refrigerate until ready to use.
- Nut Filling-Mix finely ground hazelnuts, flour and sugar. Set aside until ready to use. I added this layer to the galette because it helps to keep the bottom of the crust from getting soggy once the fruit bakes in the dough.
- Preheat oven to 400°.
- Once dough is chilled, flour a work surface and rolling pin and roll dough to at least 12 inches around. Dont worry about your dough being perfectly round, after all, galettes are suppose to look rustic. Transfer the rolled dough to a parchment paper lined baking sheet.
- Put nut mixture in the middle of the dough and spread to about 1 1/2-2" from the edge of the dough.
- Add the filling to the middle of the rolled dough on top of the nut mixture leaving 1 1/2-2" around the edge of the dough to fold up. You can arrange a nice pattern with the peaches and blackberries to make it look pretty.
- Take the edges of the dough and fold up towards the middle of the galette and pleat the dough as you work around the edge. Remember, galettes dont have to look perfect, they're meant to look rustic and are very forgiving!
- Take the beaten egg and brush the outside of the folded dough and sprinkle with the turbanado sugar or regular sugar.
- Bake for 25-30 minutes or until crust is golden brown. When done baking, let the galette cool slightly then transfer to a wire rack so the bottom of the crust can cool as well so it wont get soggy.
- Serve with ice cream on top or alone topped with fresh herbs.
So that’s going to wrap it up with this exceptional food peach and blackberry galette recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
