Summer Blackberry & Peach Galette
A free-form rustic tart of juicy summer yellow peaches and wild blackberries folded into an all-butter flaky pastry crust.
Ingredients
Execution Steps
- 1
Preheat oven to 200°C (400°F). Line a large flat baking sheet with parchment paper.
- 2
In a mixing bowl, gently toss sliced peaches and blackberries with cane sugar, cornstarch, and vanilla extract until fruit is lightly coated.
- 3
Roll out chilled pastry dough onto the parchment paper into a rough 30cm (12-inch) circle.
- 4
Arrange the fruit mixture in the center of the dough, leaving a 5cm (2-inch) border of clear pastry all the way around.
- 5
Fold the outer dough edges up and over the fruit, pleating and overlapping gently as you work around the circle while leaving the center open.
- 6
Brush the folded pastry crust with egg wash and sprinkle generously with coarse turbinado sugar for crunch.
- 7
Bake for 32-35 minutes until the pastry is deep golden and the blackberry juices are bubbling and thickened.
- 8
Cool for 15 minutes before slicing. Delicious served warm with vanilla ice cream.
Free-form galettes sidestep the mechanical stress of traditional tart tins. The combination of peach stone-fruit malic acid and wild blackberry anthocyanins creates natural thickening when catalyzed by cornstarch at 95°C. Flaky butter laminations complete the algorithm.
AI Compilation Disclaimer: This recipe was generated by a generative AI model. Algorithmic estimates may vary. Verify food handling safety, cooking temperatures, and check ingredients against personal allergens before proceeding. Read the full Disclaimers & Terms.