Farmer’s Market Galette             

One of my favorite things about summer is a weekly trip to the Farmer’s Market; I love using fresh, local produce whenever possible. It’s challenging to do in Tahoe in the winter, but during the summertime there is no excuse to buy produce shipped from out of this country (or even state!). One staple I pick up from every trip is peaches. They are so versatile; I use them in jalapeño salsa, smoothies, baked desserts and my favorite arugula salad with burrata cheese and balsamic reduction. This recipe showcases peaches in a sweet and savory manner you’re sure to love!

Peach, Blueberry & Thyme Galette*Farmer’s Market Galette             
Makes 1 galette.

Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled
  • 1/4 to 1/2 cup cold water

Filling

  • 1 cup blueberries
  • 3 peaches, sliced 1/2 inch thick
  • 1/3 cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • 2 tsp fresh thyme leaves
  • 1/4 teaspoon coarse salt
  • 1 tablespoon cornstarch
  • 1 large egg, lightly beaten
  • 2 tbs sugar for dusting

 

To make the crust, place the flour, sugar and salt in a food processor, and pulse to combine. Chop the butter into small cubes, add to the food processor and pulse until the mixture resembles coarse meal. Slowly pour the cold water into the mixture while the machine is running, until the dough starts to bind. Place the dough out onto a lightly floured surface, flatten into a disk, wrap in plastic wrap and refrigerate at least one hour before using.

Preheat oven to 375 degrees. In a bowl, stir together fruit, granulated sugar, lemon juice, thyme, salt, and cornstarch. Set aside.

Roll out your pie crust into a 12-inch circle, on a lightly floured surface, then transfer to a parchment lined baking sheet. Spoon the fruit mixture in center, leaving a two-inch border. Next, fold the border over to enclose fruit, leaving an opening in the center. Lightly brush the crust with the beaten egg, and sprinkle with sugar. Bake for 40 to 50 minutes, or until golden brown and bubbling in the center. Let cool on baking sheet ten minutes, then place on a wire rack to cool.

* A galette is a type of  freeform rustic pie cooked on a baking sheet.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Call (530)539-4504 to book your next dinner party. Let me do the cooking for you!