peach blueberry galette
1 1/2 cups unbleached all-purpose flour
3 tsp sugar
3/4 tsp salt
6 tbsp unsalted butter, chilled, cut into small pieces
6 tbsp vegetable shortening, chilled
3 tbsp ice water
3 peaches, cut in 1/4 inch wedges
about 1/4 cup sugar–use more or less depending on how sweet the fruit is
1/2 pint of blueberries
1 egg yolk
2 tsp heavy cream
sliced almonds
In a food processor, pulse flour, sugar, and salt. Add butter and pulse just to coat pieces with flour. Add shortening and do the same, pulsing to cover with flour – you will wind up with “pea-size” pieces of shortening. Transfer dough to a bowl. Gradually add ice cold water, tossing with a fork to moisten. Briefly and gentely knead dough to form a ball. Set aside
Place sliced peaches in a bowl and add 2 tbsp of sugar and toss. In a separate bowl, add blueberries and 1 tbsp of sugar.
Preheat oven to 425 F. On a lightly floured surface roll out dough to a 12″ circle about 1/8″ thick. Gently lift and place this onto a cookie sheet covered with parchment.
Starting about 1 1/2 inches from the edge, place peach slices in two circles. Add blueberries to the center and add a few over the galette decoratively.
Fold over the edge of the dough, overlapping the fruit. Sprinkle a small handful of sliced almonds over the fruit. You can also use glazed pecans. Next, whisk together the egg yolk and cream and brush this mixture over the rim of the galette. Sprinkle the remaining sugar over the galette and the rim.
Bake until browned, about 20 – 30 minutes. Remove from oven and let cool for about 10 minutes. Loosen the edges and center with a spatula. Lift the parchment to a cooling rack and carefully slide off onto the cooling rack or platter. Serve warm with a dollop of cream.
