Summer Peach and Blackberry Galette

Summer Peach and Blackberry Galette

No matter how you fold or crimp them, they always look beautiful; in fact the more rustic they look, the prettier they seem to be. The nice thing about this recipe is that it’s not too sweet,and proves that thyme and blackberries are truly best friends.


1 1/2 cups all-purpose flour plus more for work surface

1/3 cup plus 2 tablespoons granulated sugar, divided

3/4 teaspoon kosher salt, divided

10 tablespoons unsalted butter), chilled and cut into small cubes

4 to 5 tablespoons ice water, divided

2 tablespoons cornstarch

1 pound peaches, peeled and cut into 1-inch-thick wedges

fresh blackberries

2 tablespoons unsalted butter, melted

1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice

4 thyme sprigs

1 large egg, beaten

2 tablespoons light-colored jelly or jam (such as apple or apricot)


Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in bowl of a food processor. Pulse until well combined, about 5 times. Add cubed chilled butter; pulse until mixture resembles small peas, about 12 times. Add 1/4 cup ice water; pulse until mixture is evenly moistened, about 8 times. Mixture should hold together

when pinched. If it doesn’t, add remaining 1 tablespoon ice water, 1 teaspoon at a time, pulsing 3 times after each addition. Turn mixture out onto a clean work surface. Shape into a ball, and flatten into a disk. Wrap tightly in plastic wrap. Chill at least 2 hours or up to 3 days.

Unwrap dough, and place on a lightly floured surface. Roll out into a 14-inch circle (about 1/8 inch thick). Trim into a 12-inch circle; discard scraps. Place dough circle on a parchment paper–lined rimmed baking sheet, and chill, uncovered, until firm, about 30 minutes.

Meanwhile, preheat oven to 200c. Whisk together cornstarch, 1/3 cup sugar, and remaining 1/4 teaspoon salt in a large bowl. Add peaches, blackberries, melted butter, lemon zest and juice, and thyme sprigs; toss to combine.

Arrange fruit mixture in center of chilled dough circle, leaving a 1 1/2-inch border. Fold dough edges up and over filling (dough will only partially cover filling), pleating every 3 inches. Lightly brush folded dough edges with beaten egg. Sprinkle dough edges and filling with remaining 1 tablespoon sugar.

Bake in preheated oven 15 minutes. Reduce oven temperature to 180c (without opening oven door), and bake until crust is golden brown and fruit mixture bubbles in middle, 40 to 45 minutes.

Transfer baking sheet with galette to a wire rack, and let cool 30 minutes. Microwave jelly in a small microwavable bowl until melted, 30 to 45 seconds, stirring every 15 seconds. Brush jelly over warm fruit filling. Serve galette warm, or let cool completely to room temperature, about 1 hour.