This Peach Blackberry Galette has an amazingly flaky, buttery crust, enhanced by the sour cream, and with a slight crunch from the cornmeal, highlighting a juicy, rich, peach and blackberry filling.
Summer has treated us pretty well so far. Regardless of the gallons of rain we had in Edmonton and the temperatures not up to my liking, we enjoyed all the entertainments the City has to offer, our Saturday breakfast outing, and mostly the strolls in the outdoor markets. But our summer holidays haven’t finished yet, we’re still in Italy, where we’ll stay until the end of September, trying to catch the last of the summer season before it ends.
Prepping for our vacation, we cooked and baked up a storm. We have posts ready to be published and waiting at the starting gate ;-). Like this beautiful and delicious Peach Blackberry Galette, that was made and enjoyed some time ago, when our fridge had few peaches and some blackberries to be utilized.
By now you know that every Saturday morning, rain or shine, with a recycle bag under our arm, we head to the Farmer’s market and start our weekly shopping. In the summer, we fill our bag with more fruit than we can eat, so it’s there, where fruit desserts come handy. Waste Not Want Not is really felt in the kitchen of Sugarlovespices.
In the archive, you can find a vegan galette that I made last year, with maple spiced apples and raisins, and a vegan, rustic crostata (which looked like a galette) with concord grapes, almonds and rosemary, both delectable. The one I’m sharing with you today, Peach Blackberry Galette, it’s buttery and fragrant, with cornmeal mixed in with the all-purpose flour, and the peaches and blackberries are quite a lovely combination, and one that I had not planned, I just wanted to clean the fruit crisper in our fridge 😉 . I very rarely plan a dessert and go on a shopping spree in order to get all the ingredients, more the opposite, I plan my baking to utilize the ingredients I already have. And the outcome is always amazing.
This Peach Blackberry Galette has an amazingly flaky buttery crust, enhanced by the sour cream, and with a slight crunch from the cornmeal, highlighting a juicy rich peach and blackberry filling. The peach wedges and blackberries are left macerating in a bit of sugar and a touch of bourbon vanilla powder, to let the flavors intensify. The beautiful deep color of the blackberries dyes the peaches a lovely purplish hue. A light brushing of egg wash and a sprinkle of sugar on the folds, complete the look and adds crunch as well as a golden color to the galette. I used maple sugar, maybe less strikingly pretty then the crystallized sugar, but for me healthier and tastier.
Nothing completes a dessert like this than having it warm and with a scoop of creamy vanilla ice cream on top.
Hope you still have some peaches and blackberries, to make this End of Summer Peach Blackberry Galette; if not, you can always substitute with seasonal fruit of your choice. Just as good.
Song of the day: Up&Up, a new song (and great video) by Coldplay, which I love, by the way.Print
For the pastry
- 250 g unbleached, all-purpose flour
- 50 g vegetable shortening
- 150 g butter (cold, diced)
- 125 g sour cream
- 1 tsp salt
- 20 g cornmeal
For the fruit
- 50 g granulated sugar
- 1 tsp bourbon vanilla powder
- 3 peaches
- 1 punnet blackberries
- maple sugar for sprinkling
- 1 egg, beaten
- Pre-heat oven to 350°F/180°C.
- In the bowl of a food processor, place all the pastry ingredients except the sour cream.
- Blitz on the pulse setting until the butter and shortening are cut in and the pastry resembles fine bread crumbs.
- Add the sour cream and pulse until the pastry just comes together.
- Form the pastry into a round disc and wrap in cling film and chill for 20 minutes.
- For the fruit, cut the peaches into wedges and place in a bowl with the blackberries. Toss with the sugar and bourbon vanilla powder.
- Roll the pastry out on a lightly floured work surface and roll a circle about the size of a dinner plate.
- Place the fruit in the middle of the pastry leaving a 2-inch border around the edge of the tart.
- Fold the pastry edges up and overlap where necessary.
- Brush with the beaten egg and sprinkle with maple sugar.
- Bake in a pre-heated oven for about 40 minutes, or until golden.
- Serving Size: 10-12 servings
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