Summer Fruit Galette

Summer is still here, so take advantage of the in-season fruit while you still can!  This Summer Fruit Galette combines two of my favorite fruits: blueberries and peaches.  The sweetness of the fruit pairs well with the springy crust of this cornmeal/flour based galette.  Galettes are the perfect dessert to make when you’re craving pie, but don’t have time to deal with all the fuss that goes with making a pie.  So go on, make a galette!

***this recipe can easily be made as vegan or non-vegan

069edited 099edited

Summer Fruit Galette

Printer-Friendly Recipe
Adapted from: The Veg Life!
Serves: 4

Ingredients

FOR THE CRUST

½ C + 2 Tbl All Purpose Flour
2 Tbl Coarse Cornmeal
1 Tbl Granulated Sugar (original recipe used coconut sugar)
Small pinch of Salt
4 Tbl very COLD Vegan Margarine (I used Earth Balance, but you could use regular butter)
2 Tbl + 2 tsp Ice Water

FOR THE CRUST TOPPING

(Original recipe used non-dairy milk & coconut sugar)
Egg Wash (1 egg + 2 tablespoons of water, mixed)
Slivered Almonds

FOR THE FILLING

1 Medium Peach, sliced
3/4 C Blueberries
2 Tbl + 2 tsp Granulated Sugar (original recipe used coconut sugar)
Small pinch of Salt
¼ tsp Cinnamon
1 Tbl Lemon Juice
1 Tbl Cornstarch

Directions

Begin by making the crust.  Place the flour, cornmeal, sugar, and salt in the bowl of a food processor and pulse a few times to combine.  Add in the cold butter and pulse a few more times until the mixture is coarse with flecks of butter.  With the food processor turned on, slowly drizzle in the ice water.  Blend until just combined, about 30 seconds.  Place the dough on a piece of plastic wrap, cover, and form a disk.  The dough will be very sticky.  Place in the fridge for at least an hour to chill.

Add the sliced peach and blueberries to a bowl and add in the sugar, salt, cinnamon, lemon juice, and cornstarch.  Allow the mixture to sit at room temperature for 10 minutes.  Add in more cornstarch if needed, you want the fruit mixture to be thick.

Preheat the oven to 350 degrees and line a baking sheet with a nonstick baking mat or parchment paper.  On a floured surface, roll out the chilled dough.  Add flour as needed, the dough is quite sticky.  Form a circle (by no means does this circle need to be perfect).  Place the dough on your prepared baking sheet.  Spoon the fruit mixture onto the center of the dough, leaving about 1″ around the edge.  Take the edges of the dough and fold them over, making pleats (this will help keep the juices of the fruit in while baking.

Brush the edges of the dough with an egg wash and then press slivered almonds into the dough.  Bake for 40-50 minutes or until the dough begins to turn golden.  Remove from oven and let the galette cool on the pan for 15 minutes.  Remove from the pan, slice, and serve (ice cream optional).  Enjoy!

Add flour, cornmeal, sugar, and salt to the bowl of a food processor.

Add flour, cornmeal, sugar, and salt to the bowl of a food processor.

Pulse a few times to combine.

Pulse a few times to combine.

Add in the butter.

Add in the butter.

Pulse a few times.  You want the mixture to be crumbly and the butter to be visible.

Pulse a few times. You want the mixture to be crumbly and the butter to be visible.

Slowly add in the ice water with the food processor turned on.

Slowly add in the ice water with the food processor turned on.

Plop that dough onto plastic wrap.  It will be very sticky, that is why the next step is very important.

Plop that dough onto plastic wrap. It will be very sticky, that is why the next step is very important.

Wrap up the dough and chill for at least an hour!  You want the dough to be chilled before your roll it out, otherwise it will be very difficult to work with.

Wrap up the dough and chill for at least an hour! You want the dough to be chilled before your roll it out, otherwise it will be very difficult to work with.

Combine the peach, blueberries, sugar, salt, cinnamon, lemon juice, and cornstarch.  Mix to combine and let sit at room temperature for 10 minutes.

Combine the peach, blueberries, sugar, salt, cinnamon, lemon juice, and cornstarch. Mix to combine and let sit at room temperature for 10 minutes.

Place the chilled dough on a floured surface.

Place the chilled dough on a floured surface.

Roll out into a circle or whatever....mine was a square, but who cares?!

Roll out into a circle or whatever….mine was a square, but who cares?!

Move the dough to a prepared baking sheet and place the fruit in the center.

Move the dough to a prepared baking sheet and place the fruit in the center.

Fold the edges of the dough over to contain the fruit.  See, it's super rustic.

Fold the edges of the dough over to contain the fruit. See, it’s super rustic.

I brushed egg wash over the dough to give it a nice finish.

I brushed egg wash over the dough to give it a nice finish.

I also pressed slivered almonds into the dough for an extra kick.  Bake for 40-50 minutes, until the crust is turning golden.  Let cool on baking mat for 15 minutes before serving.

I also pressed slivered almonds into the dough for an extra crunch. Bake for 40-50 minutes, until the crust is turning golden. Let cool on baking sheet for 15 minutes before serving.

066edited 085edited 100edited 104edited

2 thoughts on “Summer Fruit Galette

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s