Summer Galette with Saskatoon, peach and thyme. A homemade tender and crispy crust with a luxuriously bright topping. This is how a summer dessert looks like: bursting with freshly picked berries, juicy peach, zesty lemon, and aromatic thyme. A slice, and the flavors will win your heart over!
Summer is for picking berries
As every Summer, we are delighted to hear from our friends Margaret and Raymond that the Saskatoon berries are ripe and ready to be picked.
Saskatoons are berry-like fruits in the rose family (Rosaceae), like apples, plums, and cherries. They are plump, sweet, not too juicy, and with a vanilla and almond undertone. They might look like blueberries, but their flavor and texture is far from it. Saskatoon berry shrubs are native of North America and they are also called Serviceberry, Juneberry, Amelanchier (French) and Shadbush.
For one thing, the day we get together to pick Saskatoon berries always starts with a fabulous lunch prepared by our host Margaret, followed by an afternoon of picking, chatting, laughing, and filling buckets an buckets of Saskatoons.
What to do with all the Saskatoons
In short, we will first clean and wash the berries, then we will gift some, freeze some, I will make jam, and also a wonderful Summer galette. For more ideas, our friend Margaret, on her blog Kitchen Frau, has quite a few recipes featuring Saskatoons.
Definitely, I love making galettes. They are so rustic, and simply delicious. This Summer Galette with Saskatoon, peach and thyme has a lovely delicate pate brisée crust, and a filling made of Saskatoon berries, peach, sugar, cornstarch, lemon, and thyme.
To make the crust and the filling follow the detailed instructions in the recipe card.
This is the look of the Summer Galette with Saskatoon, peach and thyme, before it hits the oven.
The beauty of a galette
Indeed, there is so much beauty in a galette. The way the crust hugs the filling, the crystallized sugar on the edges, the juicy fruit in the middle. Each time, when making a galette, my creativity runs free. Actually, it was my husband's idea to add a peach to this beauty. And I couldn't be happier wit the results.
How to serve a galette
As can be seen, ice cream, or gelato, is a galette's best friend. Cut a generous slice of galette and top it with a scoop of the best vanilla ice cream. When you eat the two together, you might hear the angels sing...
More Galette recipes
- Strawberry Rhubarb Galette with Buckwheat Crust
- Vegan Plum Rosemary Galette with Olive Oil Crust
- Apricot and Strawberry Almond Galette
- (End of Summer) Peach Blackberry Galette
- Strawberry Frangipane Galette
- Cranberry Pear Galette with Pecan Crust
- Caramelized Onion Galette with Parmigiano Cream
- Heirloom Tomato Rye Galette
Summer Galette with Saskatoon, peach and thyme
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: North American
For the dough:
- ¾ cup all-purpose flour
- ½ cup spelt flour
- 1 tablespoon cane sugar
- a pinch of fine sea salt
- 1 stick (113 g) unsalted butter
- 4 tablespoons ice-cold water
For the filling:
- ¼ cup organic cane sugar
- 1 Tbsp cornstarch
- ½ lemon, juice and zest
- 1 Tbsp fresh thyme
- 350 g Saskatoon berries
- 1 peach, sliced
- 1 egg yolk + 1 tsp water, lightly beaten
- organic cane sugar, for sprinkling
- In the bowl of a food processor, add the flours, sugar, and salt.
- Scatter the butter pieces over the flour and pulse until you get a crumb-like consistency.
- Add the ice water over, 1 tablespoon at a time, pulsing after each addition, until the dough will hold together when you pinch it together.
- Dump the dough out onto a work surface, divide it roughly into 6 portions, and stretch each piece using the heel of your hand.
- Scrape up the dough and gently shape it into a ball. Wrap it with plastic wrap, and chill for 30 minutes.
- Remove the ball of dough from the fridge, cut into 4 pieces, stack them one on top of the other, gently press down and gather into a flat disc. Wrap again in plastic and chill for 30 more minutes.
For the filling:
- In a large bowl add the sugar, cornstarch, lemon, and thyme and mix together. Add the Saskatoon berries and stir to combine.
- Take the dough out of the refrigerator.
- Dust a large piece of parchment paper with flour.
- Using a rolling pin, roll out the dough in a circular shape to about ¼-inch (6 mm) thickness.
- Gently place the parchment with the stretched dough onto a baking sheet.
- In the meantime, preheat the oven to 400° F (200°C).
- Pour the Saskatoon mixture onto the center of the crust, leaving some border around the edges.
- Arrange the sliced peach in a circular manner over the Saskatoons and a couple of thyme sprigs on top.
- Fold the edges of the crust over the berries toward the center.
- In a little bowl whisk the egg yolk and water.
- Brush the egg mixture over the crust edges and sprinkle organic cane sugar over the edges and on top.
- Bake the galette for 20-25 minutes, or until the crust is golden and the fruit is bubbling.
- Remove from the oven and let cool on a rack.
Galette is best eaten the same day when the dough is crumbly. As the day passes, the galette crust retains moisture from the fruit and loses its crumbliness but it is still delicious.
You can keep it covered for 2-3 days.
You can skip the peach and only use saskatoons. Or, you can substitute blueberries for saskatoons.
I love baking and kneading dough because it takes me to a happy place in my soul.