Galette, Crostata...whatev but Galette sounds so much prettier! This may come as a surprise (umm not..) but I was taking a study break flipping through a cookbook, when I came across a recipe for a peach crostata. It's nice that my roommates and I are all on the same wave length, as we're all in study mode. All of us sitting at the kitchen table leaning over our books, I popped up and said we need a study break snack! Never the type to argue on that one they completely agreed with me and offered to run down the street for ice cream to go with it. To be honest I haven't really made alot of pie pastry, my mom makes the best pies in the world so why would I need to? This recipe was super easy and the pastry turned out great! It truly is a lazy man's pie or should I say "rustic pie" man I love that word, anytime I mess up on something or it looks a little messy just call it rustic and all of a sudden wham u meant it to look like that! Even better that peaches and blueberries are in season and are already ridiculously sweet. Below is a pic with the ice cream (just for show since obviously that is not nearly enough ice cream for all of us!!). Back to work! Study break officially over!
Blueberry Peach Galette
2 cups flour plus more when rolling out
3 tbsp sugar
1/4 tsp salt
3/4 cup cold butter, cubed
1 large egg yolk
2 tbsp ice water, plus more if needed
4 large ripe peaches, thick slices
1 cup fresh blueberries
splash of lemon juice
2 tsp cinnamon
2 tbsp sugar
1 egg, beaten with a splash of cold water
2 tbsp coarse sugar (I used raw sugar)
vanilla ice cream
1.For dough, combine flour sugar and salt. Add in butter and crumble until it becomes size of peas. Add in Egg yolk and ice water, mix just until it comes together, if to dry add more water. Form into a disc and fold in plastic wrap, let rest in fridge for at least 30 min.
2. Preheat oven to 475 degrees F. Roll out dough into a "rustic" circle about 14 inch round and about 1/4 inch thick. Place on baking sheet lined with baking paper. Mix together all filling ingredients in a separate bowl. Pile filling in the middle of the rolled out pie crust leaving about a 2 inch border.
3.Brush uncovered dough with egg wash and fold over the edges towards the middle. Brush the top with more egg wash and sprinkle coarse sugar on top. Bake for 30 min or until golden.
4. Serve warm, room temp or cold.