Thyme is on Your Slice: Blueberry-Peach Herby Galette
Susan Rosser
June 21, 2024
A fruit pie was front and center when considering what to prepare for my July cooking column, but then I remembered how daunting it can be to make a pie from scratch. No matter how hard I try, my pies, while they taste sublime, never look picture-perfect. This is where the galette comes in. A galette is meant to have a rustic look, and frankly, I prefer the fruit-to-crust ratio of a galette. With summer fruit being in season, you can make a galette with three cups of any stone fruit or berry. Feel free to use a store-bought crust to keep things super simple.
Ingredients:
For the Crust:
1 1/3 cups all-purpose flour (165 grams)
1/2 teaspoon salt )3 grams)
1 tablespoon sugar (15 grams)
1 stick unsalted butter (113 grams) chilled and cut into small pieces
1 large egg
1/4 cup ice water
For the Filling:
2 cups fresh peaches, sliced
1 cup fresh blueberries
1/4 to 3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest a. #
Pinch of salt
2 teaspoons fresh thyme leaves, plus more for garnish
For Assembly
1 egg, beaten (for egg wash)
1 tablespoon demerara sugar (optional for sprinkling)
Preparation
Make the Crust
In a large bowl, mix the flour, salt, and sugar. Add the chilled butter pieces and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Lightly beat the egg in a measuring cup, then add enough water to reach 1/3 cup. Gradually add the ice water and egg mixture, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours.
Prepare the Filling
In a large bowl, combine the sliced peaches and blueberries. Add the sugar, cornstarch, lemon juice, lemon zest and thyme. Gently toss to coat the fruit evenly.
Assemble the Galette
Preheat your oven to 400°F . Line a baking sheet with parchment paper. Roll out the dough into a roughly 12-inch circle on a lightly floured surface. Transfer the dough to the prepared baking sheet. Arrange the fruit filling in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating as necessary to create a rustic look. Brush the crust with the beaten egg and sprinkle with demerara sugar, if using.
Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Allow the galette to cool slightly before serving. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream!
