Peach and Blueberry Galette
Ingredients
For the dough:
- 2 cups plain flour
- 3 tbs. sugar
- 150 grams butter cold and chopped
- 2-3 tbs. icy cold water
For the filling:
- 6 large peaches sliced, remove pit)
- 1 cup blueberries
- 1/3 cup peach schnapps
- 2 oz. butter
- 1 cup sugar
- 3 tbs. corn starch
- pinch cinnamon
- 1/2 tsp. vanilla
- sanding sugar
Instructions
For the dough:
- Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
- Slowly add the iced water until a smooth dough forms.
- Knead the dough into a ball on a lightly floured surface.
- Wrap in plastic wrap and pop it into the fridge for at least 30 minutes.
For the filling:
- Sauté peaches and butter over medium heat, add blueberries, peach schnapps, sugar, cinnamon and vanilla.
- In a small bowl combine cornstarch with 3 tablespoons of water. Stir until smooth paste forms, then whisk into the hot, simmering mixture to thicken.
- Cool mixture and roll dough out to 12 inch circle. Place mixture in middle of dough. Fold in sides with pleats. Brush with water and sprinkle with sanding sugar.
- Bake at 350 degrees for 20 minutes.
You May Also Like
Recipe: Lemon and Dill Salmon
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
Recipe: Roasted Eggplant with Tomato and Tahini
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Recipe: No-Flour-No-White Sugar Blueberry Muffins
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
Spinach and Cheese Lasagna for Pesach? Why Not?!
A year-round favorite is reimagined for the Festival of Freedom.