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:
- Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
- Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
- Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
- 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:
- Preheat oven to 400°, preferably on convection.
- Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
- 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.
- Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
- Arrange fruit on top, leaving a 1 1/4-inch border.
- Lift dough edges up and over fruit, pleating as needed.
- Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
- Brush top of pastry with egg and sprinkle with turbinado sugar.
- Dot filling with butter.
- 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!)
- Serve galette warm or at room temperature with scoops of ice cream, if desired.