Peach Galette... with a few blueberries

    My kitchen is finally in a stone fruit frenzy.  It started slowly for me this summer, but I am now baking something practically every day with plums, nectarines, cherries, or peaches.  I made this Peach Galette yesterday when we invited friends at the last minute for dinner.  Our weather the past few days in the Twin Cities has been more than spectacular... blue skies with comfortable temps and low dew points. Perfect.   And with baskets and bowls of garden produce everywhere in my kitchen, alfresco meals with friends and family need to be enjoyed as often as possible.  Soon enough, it will be over...

    
    

     This galette is a variation of one I posted several years ago and it has been my favorite so far this summer.  I am considering making it again this week for a dinner-on-the-patio I've been invited to attend.  
     And happily... this galette was dessert one night, breakfast the next morning!  Just the way we like it.
     • Although ice cream or whipped cream would be good along side this galette, I highly recommend serving it with sweetened sour cream.  If you do that, this dessert will be pretty perfect.

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• Tart dough (recipe HERE)
• 4 tablespoons ground almonds (or use almond flour)
• 2 tablespoons organic cane sugar
• 2 pounds ripe but firm peaches, pitted and sliced into 1/2-inch wedges
• 1/4 cup brown sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons arrowroot powder
• 1 egg, lightly beaten
• Handful of fresh blueberries
• 1/4 cup turbinado sugar for sprinkling
• 1 cup (full fat) sour cream
• 2 tablespoons organic cane sugar
1.  In a medium bowl, gently combine the peach wedges, brown sugar, vanilla, and arrowroot powder.
2.  On a sheet of lightly-floured parchment paper, roll the tart dough into a large round.  Using a sharp knife, trim the edges slightly to make a perfect round; reserve any trimmings.  Carefully slide the parchment sheet with dough onto a large sheet pan. In a small bowl, combine the ground almonds and cane sugar; sprinkle evenly over the rolled tart dough, leaving a 2-inch border. 
3.  Mound the peaches onto the center of the dough, leaving, again, a 2-inch border.  Using a thin metal spatula, carefully lift the 2-inch border of dough over the peaches, pleating  the dough as you go around.  If the dough has warmed at this point and is becoming difficult to work with, refrigerate briefly.  If necessary, use trimmings to patch any little cracks or holes in the pleated dough to reduce leakage of juices.  Take the blueberries and scatter them in between peach slices.  Brush the dough with the beaten egg and sprinkle the turbinado sugar liberally over the egg wash. 
4.  Refrigerate the galette for 30 minutes and preheat oven to 425˚F. 
5.  Transfer the galette to middle rack of oven and bake for approximately 45 minutes, or until the crust is a golden brown.  Let the galette rest for 15 minutes before slicing.  Combine the sour cream and sugar.  Serve with slices of the peach galette.

ENJOY!

 

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