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
Summer Fruit Galette
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)
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
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!