Peach and Blueberry Galette
An incredibly simple open top tart using the best summery fruits in season coupled with rich buttery pastry.
Equipment
- A rolling pin or something that works like it (I used a rum bottle in this one)
- Oven
- Baking tray
Ingredients
- 4 large ripe peaches
- 150 grams blueberries
- 1 tbsp cornflour
- 50 grams sugar
- 1 tsp vanilla extract
- 1 batch sweet pastry (https://pinkhairedpastrychef.com/simple-buttery-sweet-pastry-recipe/ )
- A little egg wash (egg mixed with a little milk)
Instructions
- Preheat oven to 175°c or 165°c if using fan assisted.
- Remove the stone from each peach and cut into chunky slices. Place these slices into a bowl and toss in the sugar, cornflour and vanilla.
- Roll out the chilled pastry to about 30cm (12 inch), keeping the dough relatively circular.
- Line your tray with baking parchment. Using your rolling pin, roll the dough onto it to transfer to the baking sheet.
- Heap the peaches onto the middle, you can arrange the peaches to fan out or go for the beautifully rustic look and let them fall as they want.
- Sprinkle the blueberries on top of the peaches and fold over the extra pastry on top of the fruit so all the sides are sealed and wont leak out.
- Egg wash the pastry and bake for 40-50 minutes, checking after 20 minutes to rotate.
- Best served hot with a scoop of ice cream on top.