Peach Blueberry Galette Recipe

Peach & Blueberry Galette Recipe: How to Make It

WebDec 28, 2023 · In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Combine milk and egg yolk; gradually add to flour mixture, …

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Peach & Blueberry Galette EatingWell

WebSep 19, 2023 · Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Wrap tightly with plastic wrap, and chill 1 hour or up to …

1. Place pastry flour, 3 tablespoons of the granulated sugar, and 1/2 teaspoon of the salt in bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 times. Add yogurt and water, and pulse until pea-size pieces of dough begin to come together and dough just begins to pull away from sides of bowl, about 20 times. Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Wrap tightly with plastic wrap, and chill 1 hour or up to overnight.
2. Preheat oven to 425F. Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Set aside.
3. Unwrap dough, and place on a large sheet of parchment paper. Dust top of dough lightly with all-purpose flour, and roll into a 15-inch circle. Transfer dough and parchment paper to a large baking sheet. Pour fruit mixture into center of dough, and spread over dough, leaving a 2-inch border around edges. Fold dough edges in toward filling. Brush dough edges with egg white, and sprinkle with turbinado sugar. Freeze 10 minutes.
4. Bake in preheated oven until filling is hot and bubbly and crust is golden brown, about 30 minutes. Let cool to room temperature, about 30 minutes.

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Peach And Blueberry Galette (Easy Recipe) Baking …

WebSep 1, 2021 · How to make peach and blueberry galette. To make the shortcrust pastry, sift flour with a flour sifter in a large bowl. Place flour, …

1. sift flour with a flour sifter. Place flour, sugar, salt in the bowl of a stand mixer fitted with a paddle attachment and mix at low speed. Add the butter cut into small cubes, and mix for 1 to 2 minutes. Add the egg yolk to the flour mixture and combine for about 20 seconds until the texture resembles coarse-grained sand. Pour ice water and knead the pastry for 2 to 3 minutes till the dough begins to hold.
2. Turn the dough out onto a lightly floured work surface and knead with your hands to obtain a smooth ball of the dough. Place it in a salad bowl, cover it with plastic film, and refrigerate it for 30 minutes.
3. Preheat the oven to 355 degrees F/180 degrees C. Take the pastry from the refrigerator and, using a rolling pin, roll it out onto a lightly floured parchment paper sheet to the thickness of 3 to 4 mm. You should get an imperfect pastry circle of 10-inch/26 cm. Transfer it with parchment to a baking sheet.
4. wash peaches. Cut them along with the skin into thin slices. Mix almond flour with granulated sugar and scatter this mixture onto the pastry shell, forming a circle of about 9-inch/23 cm. Arrange peach slices in a circular pattern, add blueberries. making sure to garnish about 1.5- to 2- inch/3.5 to 5 cm from the edge.

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