Blueberry & Peach Galette
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 8
Calories: 324kcal
Ingredients
Dough
- 4 graham crackers
- 1 cup all-purpose flour*
- 1 tbsp sugar
- 1/2 tsp salt
- 10 tbsp butter unchilled, cubed
Filling
- 2 peaches thinly sliced
- 2 cups blueberries*
- 1 tbsp cornstarch
- 3/4 tsp lemon zest
- 1/4 tsp ground cinnamon ground
- 1/3 cup sugar
- all-purpose flour* for surface
- 1 egg* beaten
- 2 tbsp butter chilled
Instructions
- Process all dry dough ingredients in food processor till coarse. Add butter pulsing the food processor till pea size droplets are left. Add 2-4 Tbsp ice water one Tbsp at a time till dough is moistened and forms a dough ball. Pat into a 1” thick disk and wrap tightly with parchment paper or plastic. Chill for at least one hour. Dough keeps best no more than 3 days.
- Preheat oven to 400. Toss peaches, blueberries, cornstarch, lemon zest, cinnamon, and sugar in a large bowl.
- On a lightly floured surface, roll chilled dough into large circle- at least 12 inches around.
- Lay dough down on a lightly floured baking sheet. Place fruit on top leaving a 1/2” border. Lift dough edges up over fruit. Chill for 10 mins.
- Brush top of pastry dough with egg and sprinkle with sugar. Dot filling with butter.
- Bake until fruit is softened, and crust is golden brown (40-50 mins). Enjoy!
Notes
Food Styling and Photography by Sierra Buchholz
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 340mg | Potassium: 117mg | Fiber: 2g | Sugar: 18g | Vitamin A: 697IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg