Simple and rustic, a peach blackberry galette is basically a pie or tart without any of the stress of crimping and pinching crusts into something difficult.
I love me some delicious blackberries and peaches.
This Peach-Blackberry Gallette is delicious.
You will be surprised to hear that it’s a cornmeal Pate Brisee. Crazy ya?
It’s basically a rustic pie so don’t start fretting that you have no idea what it is. You’re just fine.
What is a Pate Brisee?
A rich pastry dough used especially to make flaky tart shells.
This one uses a little cornmeal which you’d never guess it’s in the dough but it gives to even more flaky deliciousness and you will not be able to stop eating it!!
Summer to Fall Transition
I feel like this recipe screams fall transition. You know, that time of year when school is starting again, it’s still hot, but you can feel change in the air.
I love the transition to fall.
Love the first day of school, the smell of new clothes, books, pencils and paper.
Adore that the air takes on a crispness and life just seems so good.
You know what I’m talking about, that blasted cold morning made you pile into a big sweater and you’ve got sweat dripping down your back by 3pm.
It’s worth it.
I love fall.
This dessert is fall. It’s perfect. It’s beautiful. It’s delicious.
Do you love fall like me? What does this time of year make you think about?
What is a Galette?
Galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza.
A galette may have a savory filling or a sweet, fruit filling.
First Time Pie Baker Worries
I get it, pie is a scary thing to take on. The crust can be finicky and you have to have fingers that can work the dough into something beautiful.
But don’t worry, I have the solution.
Never start with a pie.
How can you practice pie without making pie?
A galette let’s you get used to making a simple dough and the feel as you roll and shape it but it’s 10 times more forgiving.
Practice makes perfect
Are Blackberries Seedy?
Blackberries do have a lot of seeds. If this is bothersome to you try doing a peach galette instead of adding berries.
Are Blackberries Sweet?
The center and seeds of blackberries can be bitter to some.
Are Blackberries Healthy?
Blackberries are very high in Vitamin C and other essential nutrients.
For the most health benefits, you should eat the entire blackberry, including the seeds.
Can A Gallette Be Frozen?
You can freeze gallette before or after baking.
- To freeze before baking, place the gallette on a cookie sheet in the oven.
- When it is frozen, wrap well in plastic wrap and foil.
- Bake from frozen and serve.
- To freeze after baking, cool completely, double wrap in plastic, and freeze.
- Thaw before reheating and serving.
Peach Blackberry Gallette
For the Filling
- 6-7 Peaches Fresh, pitted and sliced
- 2 Cups Blackberries fresh
- 1/2 Cup Sugar
- 1/2 Lemon juice, about 1 tb
- 2 Tablespoons Cornstarch
- 1 Tablespoon Cinnamon * added by me scant
- Pinch Salt
- 1 Egg Large, slightly beaten
- Sanding Sugar for sprinkling
Cornmeal Pate Brisee
- 2 Cups Flour
- 1/2 Cup Cornmeal
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 2 Sticks Butter cold and cut into chunks (UNSALTED)
- 1/4-1/2 Cup Water Ice
For the Filling
- On a lightly floured surface, roll out the dough to 14-inch round, about 1/8 inch thick.
- Transfer dough to a large parchment-lined backing sheet.
- Refrigerate until ready to use (up to an hour)
- Preheat oven to 375.
- In a large bowl, gently toss the peaches, blackberries, sugar, lemon juice, cinnamon, cornstarch and salt.
- Arrange everything on top of the dough.
- Fold up pieces of the dough so each pieces overlaps.
- Brush edges of dough with the beaten egg and sprinkle with sanding sugar.
- Bake for one hour or until bubbling, browning and juicy.
- Serve warm or at room temp.
Cornmeal Pate Brisee
- In the bowl of a food processor, mix together the flour, cornmeal, salt, and sugar.
- Add the butter and pulse until the mixture is like coarse meal.
- With the machine running, slowly add the ice water until the dough just comes together.
- Turn out onto a floured surface.
- Divide in half, place in saran wrap and refrigerate at least one hour or up to 1 day before using.