Peach-Blackberry Gallette

 

 

 

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.

 

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. I love the first day of school, the smell of new clothes, books, pencils and paper. I love that the air takes on a crispness and life just seems so good. 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 Gallette?

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.

 

Are Blackberries Seedy?

Blackberries do have a lot of seeds.

The center and seeds of blackberries can be bitter to some.

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

Yield: 1 gallette

Peach-Blackberry Gallette

Peach-Blackberry Gallette
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes

Ingredients

For the Filling

  • 6-7 Fresh Peaches, pitted and sliced
  • 2 Cups fresh Blackberries
  • 1/2 Cup Sugar
  • Juice of 1/2 Lemon (about 1 tb)
  • 2 Tablespoons Cornstarch
  • 1 scant Tablespoon Cinnamon * added by me
  • Pinch of Salt
  • 1 Large Egg, 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 Ice Water

Instructions

For the Filling

  1. On a lightly floured surface, roll out the dough to 14-inch round, about 1/8 inch thick.
  2. Transfer dough to a large parchment-lined backing sheet.
  3. Refrigerate until ready to use (up to an hour)
  4. Preheat oven to 375.
  5. In a large bowl, gently toss the peaches, blackberries, sugar, lemon juice, cinnamon, cornstarch and salt.
  6. Arrange everything on top of the dough.
  7. Fold up pieces of the dough so each pieces overlaps.
  8. Brush edges of dough with the beaten egg and sprinkle with sanding sugar.
  9. Bake for one hour or until bubbling, browning and juicy.
  10. Serve warm or at room temp.

Cornmeal Pate Brisee

  1. In the bowl of a food processor, mix together the flour, cornmeal, salt, and sugar.
  2. Add the butter and pulse until the mixture is like coarse meal.
  3. With the machine running, slowly add the ice water until the dough just comes together.
  4. Turn out onto a floured surface.
  5. Divide in half, place in saran wrap and refrigerate at least one hour or up to 1 day before using.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving:Calories: 3888 Saturated Fat: 0g Cholesterol: 671.9mg Sodium: 0mg Carbohydrates: 502.8g Fiber: 44.7g Sugar: 204.3g Protein: 53.2g

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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2 comments on “Peach-Blackberry Gallette”

  1. Pingback: I made something French | michelleswaw's Blog

  2. Your right..It screams fall!!! Beautiful