My backyard has a giant mass of blackberry brambles growing against the fence but I can't bring myself to cut them down until I've made use of the gorgeous berries (sorry neighbor...). As it happens, I was looking through an early copy of Cathy Barrow's new book When Pies Fly (available September 17) and found a recipe for this beautiful galette. Peaches are also in season now and the combo of blackberry-peach always sounds like a bite of sunshine to me.
I love Barrow's new cookbook--she gives very specific tips for making dough like a pro, and more. One of the tricks she uses in this particular recipe is to spoon the fruit filling into the dough, reserving the juice, then adding it back in after the galette has chilled. I've never done that before and it worked like a charm to avoid sogging out the crust before it cooks.
Something to note on this recipe: be conscious of the overall time you'll need (an hour to let the filling set, plus chilling time, cooking time, resting time). Active prep time is minimal so this isn't a hardship, just something to be aware of so you don't end up like me, pulling the galette out of the oven at 11:00 p.m. The nice thing is that while you wait for the setting and the chilling, etc., you can relax and read a book.
I brought my blackberry-peach galette (seen at right) into work and while it certainly isn't as beautiful as Barrow's, it was tasty all the same. I'm feeling very inspired by the recipes in When Pies Fly--and the success of my dough--so plan to try something savory next. Yum.
Blackberry Peach Galette
1 recipe All-Butter Pie Dough, formed in a disk (recipe below)
½ cup (100 g) granulated sugar
3 tablespoons cornstarch
2 (2-inch) swaths lime zest, removed with a vegetable peeler, avoiding the white pith
Juice of 1 lime
2 cups (170 g) peeled and pitted peaches, chopped into 1-inch cubes (about 3 to 4 medium)
3 sprigs fresh mint
1 cup (120 g) blackberries
½ cup (21 g) fresh bread crumbs
1 tablespoon (14 g) unsalted butter, cold and cubed
Egg wash (1 egg beaten with 1 tablespoon cool water and ¼ teaspoon kosher salt)
Line a baking sheet with parchment. Remove the dough from the refrigerator and allow it to warm slightly. Roll out the dough to a 12-inch round and place on the baking sheet. Cover and refrigerate while making the filling.
Whisk the granulated sugar, cornstarch, and lime zest and juice together in a large bowl. Gently fold in the peaches and mint, stirring until the sugar has dissolved. Cover with plastic wrap and let the filling sit for 1 hour on the counter. Remove and discard the mint sprigs and lime zest. Gently stir in the blackberries, so they aren’t crushed.
Scatter the bread crumbs across the center of the dough round, leaving a 2-inch border. Lift the fruit out of the bowl using a slotted spoon, leaving all the juices behind, and place in the center of the dough round. Reserve the juices. Scatter the butter over the top of the fruit. Lift the outside edges of the dough and pull them up and slightly over the filling, leaving the center exposed. Work your way around the galette, folding the dough over on itself and forming a series of pleats that make a snug little package (see photo, page 000). The center of the galette should be open, but there also should be a very distinct crusty edge to hold in the filling. Brush the galette with the egg wash and sprinkle sparkling sugar generously over the surface.
Chill the galette for 30 minutes.
Place a Baking Steel, baking stone, or inverted baking sheet on the center rack and heat the oven to 400°F. Pour the reserved juices into the center of the galette. Slide the baking sheet with the galette onto the hot stone, steel, or sheet and bake for 35 to 40 minutes, until the filling is bubbling and the crust is deeply golden brown. Cool for an hour or more before serving. Try a little scoop of crème fraîche on the side.
All-Butter Pie Dough
Makes 1 recipe pie dough
1? cups (160 g) all-purpose flour
8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes
Scant pinch kosher salt
¼ cup (60 ml) ice water
Place the work bowl of the food processor on the scale, set the scale to zero, and weigh the flour into the bowl. Weigh in the butter and add the salt. Move the bowl to the food processor base, insert the metal blade, cover, and use the Pulse function to cut the flour and butter into flour-covered pea-sized pieces, about 15 quick pulses. Add the ice water all at once and process until the dough almost comes together in a ball. All the flour will be dampened and the dough will clump.
Spend time on this next step because the more compact and precise the dough, the easier it is to roll to the correct size and thickness. Form an X with two long pieces of overlapping plastic wrap and lightly flour the surface. Dump the dough onto the center of the plastic wrap, scraping the processor bowl clean. Wrap the sloppy gathering of dough in the plastic and, at the same time, use a bench scraper (not your warm hands that might melt the butter clumps) to form the dough into a 4-inch disk or a 3½- by 3½-inch block. Once wrapped, use a rolling pin to gently press across the surface of the dough, then flip it over and do the same on the other side. Now let it rest: Refrigerate the dough for at least 4 hours or preferably overnight. Alternatively, slip the plastic-wrapped dough block into a ziptop bag and freeze it for up to 3 months. Defrost gently, overnight in the refrigerator.
Excerpted from When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes to Knishes by Cathy Barrow (copyright © 2019 by Cathy Barrow). Reprinted with permission from Grand Central Publishing. All rights reserved. Photo credit Christopher Hirsheimer.