For the pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 3 tablespoons ice water Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
For the Filling: 4-5 Peaches, peeled and cut into 1/2 inch slices 1 cup Fresh Blueberries 1/4 cup Light Brown Sugar 2 tablespoons Flour 1/4 teaspoon Ground Cinnamon 1/8 teaspoon Fresh Nutmeg, grated A pinch of Kosher Salt For the Filling: In a large bowl, combine the peaches, blueberries, flour, brown sugar, pinch of kosher salt, cinnamon and nutmeg.
For Assembly: Preheat your oven to 350 degrees. On a lightly floured surface roll out the chilled pie crust to about 12 inches in diameter. Transfer to a parchment lined large baking sheet. Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Place in preheated oven to bake for 50-60 minutes. Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.
Love the rustic look of galettes. The aroma in my kitchen was so wonderful while baking it!
Now it is my turn to sit down and enjoy a slice! It is also delicious served with some vanilla ice cream! Thanks for your visit!