Blackberry Peach Galette

I don’t know what’s happening in Michigan with all this rain, but it’s giving me the perfect excuse to hang out in my kitchen. Peaches! Another one of my favorite summer fruits. There are so many things you can do with them. I went ahead with a blackberry peach galette; rustic tart made with an almond pie crust. Perfect for any day but in particular those days you’re stuck inside because of the rain. What should I make next with peaches?

*Recipe*

Crust

- 1 1/2 cups all-purpose flour

- 3 tablespoons granulated sugar

- 1/2 teaspoon salt

- 1/2 cup plus 1 tablespoon cold, unsalted butter, cut into small pieces

- 1/2 teaspoon pure vanilla extract

- 1/2 teaspoon almond extract

- 1/4 cup plus 1 tablespoon ice-cold water

- 1 egg, whisked, for egg-wash

- 1 tablespoon cane sugar, for dusting

- 2 tablespoons sliced almonds, for decoration

Filling

- 6 medium peaches (unpeeled), thinly sliced

- Squeeze of lemon (about 1-2 teaspoons of juice)

- 1/4 cup brown sugar

- 3-4 tablespoons flour, depending upon juiciness of peaches

1. In a food processor add the flour, sugar, and salt to a food processor, and process to combine; add in the butter and pulse/process until the butter becomes pea-like in size; add the vanilla and almond extracts to the ice-cold water, and with the processor running, drizzle the water mixture in until the dough becomes moistened and comes together.

2. Turn the dough out, gather it up, and shape it into a disc; wrap tightly in plastic wrap and allow to rest in the fridge for at least 1-2 hours before rolling out and baking, or even longer, if doing ahead a couple of days.

3. For your Filling add your sliced peaches to a large bowl, along with the small squeeze of lemon, the brown sugar, flour, and toss to coat evenly.

4. Roll out you dough to a round shape about 12 – 13”, and transfer it to the prepared baking sheet lined tray; add the peach filling in the center, leaving about a 1” border of dough around the edges.

5. Fold the dough edges towards the center over the peaches so that you create little pleat-like folds; then, brush some of the whisked egg over the dough, sprinkle over the cane sugar and the sliced almonds, and bake in a 350F preheated oven for 55-60 minutes (turning half-way through the baking), until golden-brown and the fruit is soft and juicy. It doesn't have to be perfect. That's the appeal! I left mine in the oven a smidge too long, hence the golden brown almonds.

Serve with some whipped cream or vanilla ice cream!