Rusticpeachberrygalettes Recipes

BLUEBERRY PEACH GALETTES

Steps:

• Preheat oven to 425.
• Line a baking sheet with foil or parchment paper.
• Roll 1 dough portion into a 12 inch circle and place on foil.
• Cmombine peaches, blueberries and 1/4 sugar.
• Arrange half of peach mixture in center of dough, leaving a 3-inch border.
• Fold edges of dough toward center, pressing gently to seal. (Dough will only partially cover peach mixture).
• Bursh half of melted preserves over peach mixture and deges of dough.
• Repeat with second dough portion.
• Bake at 425 for 10 minutes.
• Reduce oven temp to 350 and bake an additional 20 minutes or until lightly browned.
• Sprinkle with 1 tablespoon of sugar.
• Serve warm or at woom temperature.
• each galette makes 8 servings.

RUSTIC PEACH & BERRY GALETTES

Steps:

• Pastry.
• In a small bowl, whisk butttermilk and water.
• In a large bowl, whisk flour, cornmeal, sugar and salt.
• Using pastry blender or two knives, cut in butter.
• Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
• Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
• Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
• To prepare galettes.
• In a large bowl, combine peaches, berries, sugar and honey.
• On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
• (I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
• Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
• Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
• Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
• Serve warm with vanilla ice cream.
• Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
• I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.