Blueberry Peach Galette
SPRING 2022: 7 7
Mix flour, sugar, and salt in a large bowl. Work in the butter
with a pastry blender or fork until it’s broken into pea-sized
pieces. Add the yogurt and water and stir just until it comes
together in a ball do not knead. Wrap the ball in plastic
wrap and flatten into a disc. Refrigerate for at least one hour.
Toss the fruit with sugar, lemon juice, vanilla, salt, and
starch in a bowl.
Heat the oven to 400 degrees.
Place the disc of dough between two 16-inch sheets of
plastic wrap. Roll out the pastry between the sheets of plastic
wrap until it’s a roughly 14-inch circle. Gently peel off the
top layer of plastic wrap. Flip the pastry upside-down onto
a parchment-lined baking sheet. Peel off the other layer of
plastic wrap. Pour the fruit and juices into the center of the
pastry, leaving 2-3 inches around the edges. Lift the edges
of pastry up toward the fruit, folding between each section.
Whip the egg with one tablespoon of water and brush over
the exposed pastry, then sprinkle with turbinado.
Bake for about 30 minutes or until the crust is deeply
golden brown. Allow to cool for at least 10 minutes before
slicing. Top with ice cream or whipped cream, and garnish
with mint leaves if you’re feeling fancy.
1 ¼ cups flour
2 teaspoons sugar
¼ teaspoon salt
1 stick cold, unsalted
butter, cut into cubes
¼ cup plain Greek yogurt
¼ cup ice-cold water
1 pint blueberries
1 peach, pitted and
¼ cup sugar
Zest of 1 lemon
1 tablespoon lemon juice
½ teaspoon vanilla
¼ teaspoon salt
1 tablespoon tapioca
starch or cornstarch
1 tablespoon turbinado
or coarse sugar