Beautiful summery Peach and Blueberry Galette

In true 2020 fashion, as I am writing this there has been a recall issued on peaches distributed from a California based company called Fresno under the brand “Wawona” due to a possible Salmonella link. I’d like to clarify that this recipe was made with local, Ontario peaches. But considering the current events, I would highly recommend being very careful about the peaches you buy and consume right now.

Moving swiftly on to more comforting topics…a summery peach and blueberry galette! This can be adjusted to whatever fruit you have in season, it’s an uncomplicated yet striking open tart.

Take a batch of pre-made sweet pastry, made from this recipe, your own or store bought. Roll it out to roughly 10 inches (25cm-ish), transfer to the lined baking tray by rolling the pastry on to the rolling pin…or rum bottle in my case (I’m on a temporary visa and moving countries again soon…gimmie a break). Prepare the peaches and add sugar, vanilla and cornflour. The cornflour will thicken the juices that come off the peaches and prevent getting a soggy bottom on the pastry.

Heap the peaches in the middle or arrange fanned out depending on what style you prefer. I like a rustic look so I did a little bit of both in this one, I heaped a lot in the middle and fanned them out slightly on top. Sprinkle the blueberries on top and fold the excess pastry on top of the fruit and pinch together to seal and prevent most of the leakage. Brush the pastry with egg wash and bake. This is beautiful by itself or warm with ice cream.