Blueberry & White Peach Graham Galette

This fabulous galette was oozing with delicious juices. I loved that the crust incorporated crushed graham crackers. It was fabulous with and without vanilla ice cream.

This summer galette recipe was adapted from Bon Appétit, contributed by Samantha Seneviratne. I modified the method, used white peaches, and sprinkled the dough with turbinado sugar. I weighed the dry ingredients as well.

Yield: Serves 8

For the Dough:

• 4 graham crackers (about 2 oz)
• 1 cup (125 g) all-purpose flour
• 1 T granulated sugar
• 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
• 10 T chilled unsalted butter, cut into pieces

For the Filling & to Finish:

• 2 large peaches (about 12 oz), halved, pitted, & thinly sliced (I used white peaches)
• 2 cups fresh blueberries
• 1 T cornstarch
• pinch of coarse salt
• 3/4 tsp finely grated lemon zest (I used the zest of 1/2 of a large lemon)
• 1/4 tsp ground cinnamon
• 1/3 cup (67 g) granulated sugar
• all-purpose flour (for rolling dough)
• 1 large egg, beaten to blend
• 2 T chilled unsalted butter, cut into pieces
• turbinado sugar, for sprinkling
• vanilla ice cream, for serving, optional

To Make the Dough:

1. Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
2. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
3. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
4. Pat into a 1-inch thick disk and wrap tightly in parchment paper or plastic wrap. Chill at least 1 hour.

Do ahead: Dough can be made 3 days ahead. Keep chilled. (I made the dough 2 days in advance.)

To Make the Filling & to Finish:

1. Preheat oven to 400°, preferably on convection.
2. Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
3. Unwrap dough and roll out between lightly floured sheets of plastic wrap or parchment to a 12″ round. The round will be approximately 1/8-inch thick.
4. Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
5. Arrange fruit on top, leaving a 1 1/4-inch border.
6. Lift dough edges up and over fruit, pleating as needed.
7. Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
8. Brush top of pastry with egg and sprinkle with turbinado sugar.
9. Dot filling with butter.
10. Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out). (Tons of juice leaked out of mine!)
11. Serve galette warm or at room temperature with scoops of ice cream, if desired.