18 JULY 2020
HANDBOOKSummer Peach and
Blackberry Galette
ACTIVE 25 MIN; TOTAL 4 HR 20 MIN
SERVES 811 / 2 cups all-purpose flour (about
63 / 8 oz.), plus more for work
surface
1 / 3 cup plus 2 Tbsp. granulated
sugar, divided
3 / 4 tsp. kosher salt, divided
10 Tbsp. unsalted butter (5 oz.),
chilled and cut into small cubes“WHAT I LOVE ABOUT GALETTES is that they’re so user-friendly,”
says chef Katie Button, BNC class of 2015. “No matter how you
fold or crimp them, they always look beautiful; in fact, the more
rustic they look, the prettier they seem to be.” Button’s
easy-to-make galette dough bakes into a flaky crust with a crisp
bottom thanks to a high initial baking temperature, which is
CÚRATE, ASHEVILLE, KATIE BUTTON then lowered to finish cooking the jammy filling.
NORTH CAROLINA4 to 5 Tbsp. ice water, divided
2 Tbsp. cornstarch
1 lb. peaches, peeled and cut into
1-inch-thick wedges
8 oz. fresh blackberries
2 Tbsp. unsalted butter, melted
1 tsp. grated lemon zest plus 1 Tbsp.
fresh lemon juice
4 thyme sprigs
1 large egg, beaten
2 Tbsp. light-colored jelly or jam
(such as apple or apricot)- Combine flour, 1 tablespoon sugar, and
(^1) / 2 teaspoon salt in bowl of a food proces-
sor. Pulse until well combined, about 5
times. Add cubed chilled butter; pulse
until mixture resembles small peas, about
12 times. Add^1 / 4 cup ice water; pulse until
mixture is evenly moistened, about 8
times. Mixture should hold together when
pinched. If it doesn’t, add remaining 1
tablespoon ice water, 1 teaspoon at a
time, pulsing 3 times after each addition.
Turn mixture out onto a clean work sur-
face. Shape into a ball, and flatten into a
disk. Wrap tightly in plastic wrap. Chill at
least 2 hours or up to 3 days.
- Unwrap dough, and place on a lightly
floured surface. Roll out into a 14-inch
circle (about^1 / 8 inch thick). Trim into a
12-inch circle; discard scraps. Place
dough circle on a parchment paper–lined
rimmed baking sheet, and chill, uncov-
ered, until firm, about 30 minutes. - Meanwhile, preheat oven to 425°F.
Whisk together cornstarch,^1 / 3 cup sugar,
and remaining^1 / 4 teaspoon salt in a large
bowl. Add peaches, blackberries, melted
butter, lemon zest and juice, and thyme
sprigs; toss to combine. - Arrange fruit mixture in center of
chilled dough circle, leaving a 1^1 / 2 -inch
border. Fold dough edges up and over fill-
ing (dough will only partially cover filling),
pleating every 3 inches. Lightly brush
folded dough edges with beaten egg.
Sprinkle dough edges and filling with
remaining 1 tablespoon sugar. - Bake in preheated oven 15 minutes.
Reduce oven temperature to 350°F (with-
out opening oven door), and bake until
crust is golden brown and fruit mixture
bubbles in middle, 40 to 45 minutes. - Transfer baking sheet with galette to a
wire rack, and let cool 30 minutes. Micro-
wave jelly in a small microwavable bowl
until melted, 30 to 45 seconds, stirring
every 15 seconds. Brush jelly over warm
fruit filling. Serve galette warm, or let
cool completely to room temperature,
about 1 hour.
MAKE AHEAD Galette dough can be
wrapped well in plastic wrap and chilled
up to 3 days or frozen up to 3 months.
IT’S YOUR JAM
Raid your fridge and
use your favorite jam to
add a glossy finish to
the fruit filling.