Easy Summer Dessert - Blueberry Peach Galette
You may have noticed that I like to cook.
Really, I do.
I confess though that I am not much of a dessert maker. Our friend Rosanne makes the most amazing pies (sadly we missed our annual pie when we didn't go away on our annual camping trip last weekend but I digress - as usual) she has a talent. Me? Well, if I have to I will whip something up. Given the choice I would far rather pop into a bakery and buy something.
Most of my favourite dessert recipes are quick, easy, and designed to fool those who eat them into thinking I spent hours in the kitchen. I have made this recipe a few times because it is easy, quick, and tastes good. Like any great dessert recipe the results look far more impressive than the amount of time it takes you to whip it together.
The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.
1 (15-ounce) package refrigerated pie dough (such as Pillsbury) - I use pastry made by Mennonite's that I purchase at the St Jacob's Farmers Market
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar
Yield: 2 galettes, 16 servings (serving size: 1 wedge)
Preheat oven to 425°.
Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup 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). Brush half of melted preserves over peach mixture and edges of dough.
Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
CALORIES 232 (29% from fat); FAT 7.6g (sat 1.9g,mono 3.3g,poly 2g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 124mg; FIBER 2.8g; IRON 1mg; CARBOHYDRATE 40.6g
Cooking Light, SEPTEMBER 2001
I modified the recipe a bit this time. I think I added extra blueberries. Because my blueberries were frozen I added a small amount of flour to help thicken the juices. I also added 1/2 tsp of Vietnamese cinnamon to the fruit.
These look delicious. I should never read your blog when I'm hungry! Well, that would eliminate much of the day. Looks like a keeper recipe!
Posted by:Palma | August 09, 2007 at 10:23 AM
You'll love the galette Palma. I have decided that I really enjoy peaches and blueberries together. I make an amazing peach blueberry jam! YUM
Posted by:Jerry | August 09, 2007 at 06:25 PM
I'm printing this out now... I have some blueberries that need fixin'.
I'll send you the fried green tomato recipe!
Posted by:sandi @ the whistlestop cafe | August 10, 2007 at 10:50 AM
That would be great Sandi! Enjoy the galettes.
Posted by:Jerry | August 11, 2007 at 08:05 AM