That first day of school, Greg and I took Kent out to lunch, and he fell asleep on the way home. I brought him inside and laid him on the couch where he continued to sleep until it was time to pick everyone up from school. So I had a couple of hours on my hands and decided to bake. I grabbed some peaches that had called my name during a recent trip to Whole Foods and thought, “Man, those would be good in a galette with some ice cream.” So that’s what I made. A galette is basically a free-form pie. You place the crust on a baking sheet, dump the filling in the middle, and fold the edges up around it. So so simple yet very delicious. This recipe will make 2 crusts.
Crust:
2 cups all-purpose flour
½ teaspoon salt
½ cup powdered sugar
12 tablespoons butter, cold
1 large egg yolk
2 tablespoons ice water
Filling:
4 large peaches
½ cup blueberries
2 TBSP sugar
½ tbsp cornstarch
juice of ½ lemon
1 egg white
1 tbsp milk
For the crust:
Whisk the dry ingredients first. Cube the butter and then cut in with a pastry cutter or use your fingers to work the butter into the flour until it is crumb texture without big lumps of butter. It will kind of look like sand. Then add your egg yolk and half the water. At this point you’ll need to get your hands in the bowl to form the dough. You’ll need to press it together to get it to form a ball. Add the rest of the water one tablespoon at a time until the dough just comes together. Divide in two and shape into balls and then flatten each a bit into a disk. Wrap them up and chill for 45 minutes to an hour.
For the filling:
Slice up the peaches and toss in a bowl with the blueberries. Sprinkle the sugar over the fruit. In a separate small bowl, add your lemon juice and cornstarch. Mix until the cornstarch is incorporated then pour over the fruit.
Pre heat the oven to 400 degrees.On a lightly floured surface, roll out the dough to a rough circle, about 1/4 inch thick. Transfer to a cookie sheet. Pile your filling in the middle, leaving a couple inches around the edge empty. Take the edge of the crust and fold up over the filling. In a small bowl mix your egg white and milk, brush over the top of the crust.
Bake at 400 for 20-25 minutes. Top with vanilla ice cream for the sweetest summer treat.