Instructions To Make the Tart Pastry Dough: Pour the flour, confectionersโ sugar and salt in the bowl of a food processor. It's also time to give the apple crisp a rest for a season and start usingโฆ Time to put away the sweaters and get out the shorts. This was our favorite of the two fruit galettes that I made, my husband took a bite, rolled his eyes heavenward and said: โYou must make this. A gorgeous and rustic Blueberry Peach Galette is the perfect, simple dessert to celebrate with seasonal fruit. Prepare the peaches. Peach Galette โ An extravagant looking, yet simple dessert made with a sour cream dough that makes the crust super flaky. Her version has pecans in it, but since I needed to keep this cake nut-free I used blueberries instead. Use store bought or homemade pie dough to make the crust for the peach crostata. Spread half of the batter evenly in the pan. You will love it! Make sure you use the parchment paper because the mixture will leak out! for the peach filling: 3 cups (about 4 medium) peaches, sliced¹ 1/4 cup โฆ Preheat the oven to 350 degrees. Peach Blueberry Galette . Serve with whipped cream. The recipe is an adaptation of Ina Garten's peach cake. Preheat oven to 350 degrees. In a food processor with the blade attachment, pulse 1 1/4 cups flour, 1 1/2 tsp โฆ Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. =) Diigo bookmarks 06/08/2009 « Jillโs Place for the all-butter pie pastry: 1/2 cup (1 stick) very cold unsalted butter 1 โ 1/4 cups all-purpose flour, plus more for rolling 1/2 Tbsp organic cane sugar 1/2 tsp fine grain sea salt 1/2 Tbsp apple cider vinegar 4 โ 6 Tbsp ice water. Last week I brought home six large peaches, washed them all up and placed them in a bowl to ripen. Peel the peaches, slice them into thick wedges, and place them in a large bowl. I will not be getting out the shorts. Ina Gartenโs Peach and Blueberry Crumble | jennyrambles Stay up to date! Step 3. 1â½ cups (about 5 1/4 oz.) Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. That is, some people do that. โฆ Time to put away the sweaters and get out the shorts. Easy, impressive and delicious! Allow the mixture to sit for 5 minutes. Easier than pie, but just as tasty, this simple, sweet dessert can easily be adapted to feature whatever seasonal fruit you have on hand (peaches, nectarines, plums, cherries, blueberriesโฆ you name it!). Place them immediately in cold water. Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. No one wants to see that. Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Bake in preheated oven until filling is hot and bubbly and crust is golden brown, about 30 minutes. frozen peach slices, thawed, 1â½ tablespoons all-purpose flour, plus more for dusting, 1 tablespoon egg white (from 1 egg), lightly beaten, © 2020 EatingWell.com is part of the Allrecipes Food Group. No one wants to see that. I love peaches. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. Then fold over the edges of the galette. Freeze 10 minutes. Gently stir in raspberries and place in middle of pastry, leaving a 3-inch border. Set aside. This is a good, good combination for a galetteโฆ Bill went back for seconds after โฆ Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Next, roll out the pie crust and bring all the blueberries to the crust, leaving ~two inches on the edge without blueberries. Add the lemon zest, lemon juice, granulated sugar, and flour. Bake in the preheated oven for about 35 - 40 minutes, until the crust is a golden brown. 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. Preheat oven to 425F. Parchment paper is used to prevent the crust from sticking to the baking sheet. I waited five WHOLE days {which to me was an eternity} for them to get all โฆ Last week my friend Audrey called saying that I had to buy some peaches from Altermattโs, one of the local farms. unsalted butter, 4 cups fresh peeled peach slices (about 1 lb.) Bake the peach tart, galette or crostata for 20 minutes or until the crust is golden brown.  Spoon the mixture into ramekins or custard cups. Let cool completely. how to make a PEACH GALETTE PASTRY. I promised everyone that I would make a peach galette and I always stick to my word!  Rub the mixture with your fingertips until itâs in big crumbles, then sprinkle evenly over the fruit. I can't recall the last time I tried one of Ina Gartenโฆ She wanted to make a peach pie but was leaving for the weekend โฆ Preheat oven to 425F. Mix blueberries and peaches with flour, sugar and lemon juice in large bowl until completely mixed. Subscribe to updates: via RSS via Email. Posted on June 5, 2009 September 4, 2013. The crust is tender, with a deeper flavor from the whole-wheat flour than you would get with a plain white-flour crust. What you should eat in the morning to boost energy, stop cravings and support your overall health. Unwrap dough, and place on a large sheet of parchment paper. I had every intention of making this last night, but I ran out of time, so I woke up this morning and threw it together rather quickly. All Right Reserved. Easy Peach Galette. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Prepare cookie sheet with wax paper and flour, or flour pizza stone. Peach & Blueberry Crumbles. Learn how to ace hot chocolate charcuterie boards! Roll butter into flour until it is in long flexible strips, using a bench scraper to โฆ Step 1: Preheat your oven to 350°F (177°C). Peaches can be tricky little fruits. whole-wheat pastry flour, 5â½ tablespoons (2 3/4 oz.) That is, some people do that. or 1 (20-oz.) Use a knife to cut around the center of each peach and separate the halves from the stone. Preheat the oven to 425ºF. To make the pie dough, combine flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. pkg. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Well kids, it's that time of year again. I will not be getting out the shorts. Oh my gosh she said emphatically ~ theyโre soooo good. ... Its Ina Gartenโs fresh fruit crostata. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Combine peaches, lemon juice, flour, salt, and 3/4 cup granulated sugar. For the dough, place the flour, sugar, and salt in a food processor fitted with a steel blade. This peach crostata is a free-form tart with an easy crust made in a food processor.  Place them immediately in cold water. this link is to an external site that may or may not meet accessibility guidelines. We suggest you try adding blueberries to yours. Well kids, itโs that time of year again. Brush dough edges with egg white, and sprinkle with turbinado sugar. Peach Galette Recipe ~ rustic, free-form flaky crust baked with sweet fresh summer peaches. Toss well. Transfer the dough to a large baking sheet and set in the โฆ Ina Gartenโs Peach and Blueberry Crumble. Hereโs what youโll need: Fresh peaches, store bought refrigerated pie crust (or make your own), flour, sugar, cinnamon and egg wash. Roll out room temperature pie crust on parchment paper placed on a baking sheet. 2 pounds firm, ripe peaches (6 to 8 peaches), 2 tablespoons freshly squeezed lemon juice, ¼ pound (1 stick) cold unsalted butter, diced. This peach blueberry galette took only 3 peaches and a half cup of blueberries. Set aside. Roll out pie crust onto flour until it's approximately 1/8" thick. Ina Gartenโs Peach and Blueberry Crumble. Swiss and salami have had their day. With summery, bright fruit, this pie is a crowd- pleaser and pretty enough to be the centerpiece for a summer dinner party. Galettes are seemingly more popular than ever thanks in large to Instagram and how photogenic they are. Fold dough edges in toward filling. Always.โ Heโs not known for his poetic words, but he got the point across. Serve warm or at room temperature. Gently mix in the blueberries. This past weekend I was in the mood for baking, and initially I was only going to make this galette โฆ Add the diced butter, and pulse 10 times or so just to break the butter up. The galette is baked on a baking sheet lined with parchment paper. Pulse a few times to combine. And the crust is a breeze to roll out. Use of this site constitutes acceptance of our, Trader Joeâs Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa âCharcuterieâ Boards Are Our Favorite New Holiday Trend, Nutrition Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved, dessert , summer, Entertaining, Make Ahead , Vegetarian , baking, kids , blueberries, peaches. Unwrap dough, and place on a large sheet of parchment paper. In a separate bowl โฆ Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Top with half of the peaches, then โฆ 300 calories; protein 5g; carbohydrates 52g; dietary fiber 6g; sugars 21g; fat 9g; saturated fat 5g; sodium 130mg; added sugar 11g. Wrap tightly with plastic wrap, and chill 1 hour or up to overnight. A pretty, summer peach galette that combines a flaky, rustic pie crust with vanilla scented, cinnamon-spiced peaches. We usually make ours with peach and blueberries and it comes out AMAZING each time! Method. Let cool to room temperature, about 30 minutes. Offers may be subject to change without notice. Pulse to combine. For โฆ Mix on low speed until the butter is the size of peas. Add butter, and pulse until mixture resembles coarse meal, about 10 times. Place pastry flour, 3 tablespoons of the granulated sugar, and 1/2 teaspoon of the salt in bowl of a food processor. Scale 1x 2x 3x Ingredients. Info. How to make a Peach Galette. Remove the galette from the oven, and gently lift the galette from the parchment paper (be careful as the galette โฆ Pour fruit mixture into center of dough, and spread over dough, leaving a 2-inch border around edges. EatingWell may receive compensation for some links to products and services on this website. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. On a lightly floured surface, roll out the pie dough to a circle of about 15 inches in diameter and 1/8-inch thick. Dust top of dough lightly with all-purpose flour, and roll into a 15-inch circle. It bakes up golden with vanilla-cinnamon peaches bubbling in the center. Transfer dough and parchment paper to a large baking sheet. 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