Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, peach and blackberry galette. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Peach and Blackberry Galette is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Peach and Blackberry Galette is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have peach and blackberry galette using 23 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Peach and Blackberry Galette:
- Make ready Crust
- Take 1 1/4 cup flour
- Get 1 1/2 tsp sugar
- Make ready 1/2 tsp salt
- Get 1 stick of unsalted butter, frozen and grated
- Prepare 1 tsp almond extract
- Take 4 -6 tbsp ice water
- Prepare Filling
- Make ready 16 oz or 1 lb frozen peaches, thawed and rinsed
- Prepare 2 cartons (6 oz. ea.) fresh blackberries, rinsed
- Take 1 tbsp cornstarch
- Prepare 1 tbsp sugar
- Get 1/2 tsp salt
- Take 2 1/2 tsp lemon juice
- Get 1 tbsp lemon zest
- Make ready 1/4 tsp freshly grated nutmeg
- Make ready 1 Nut /Base Filling
- Make ready 1/3 cup hazelnuts, finely ground
- Get 1 tbsp flour
- Take 1 tbsp sugar
- Prepare Garnish For Crust
- Take 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 reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
