Blueberry and Peach Galette

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Makes 2 galettes


Ingredients

  • 2 cups (500 mL) cultivated blueberries or wild blueberries
  • 3/4 cup (175 mL) sliced peeled peaches
  • 2 tsp (10 mL) lemon juice
  • 1/4 cup (60 mL) granulated sugar
  • 2 tbsp (30 mL) tapioca starch or cornstarch
  • 1/2 tsp (2 mL) finely grated lemon rind
  • 1 Pinch cinnamon
  • 1 Pinch ground allspice
  • 1 Pinch salt

  • Pastry:

    • 1-1/4 cups (300 mL) all-purpose flour
    • 2 tsp (10 mL) granulated sugar
    • 1/2 tsp (2 mL) salt
    • 1/3 cup (75 mL) cold unsalted butter, cubed
    • 2 tbsp (30 mL) lard
    • 3 tbsp (45 mL) buttermilk or sour cream
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Stir in buttermilk or sour cream and up to 1/4 cup (50 mL) ice water, 1 tbsp (15 mL) at a time, to form ragged dough. Press into ball; divide in half and press into discs. Wrap in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Note: I used sour cream, and nearly 1/4 cup of water - I probably could have used less water but maybe it's more dry in Saskatchewan ;-)

Meanwhile, in large bowl, combine blueberries, peaches and lemon juice. Stir together sugar, tapioca starch, lemon rind, cinnamon, allspice and salt ; add to blueberry mixture and toss to coat.

On lightly floured surface, roll out each pastry disc into 9-inch (23 cm) circle. Place on parchment paper–lined baking sheet. Divide blueberry mixture between pastry circles, leaving 1-1/2-inch (4 cm) border. Fold pastry border over filling to form about 6-inch (15 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered.

Brush pastry with buttermilk; sprinkle with sugar. Bake in bottom third of 375°F (190°C) oven until filling is bubbling and thickened and crust is golden, about 35 minutes. Let cool on rack. (Make-ahead: Set aside for up to 24 hours; reheat in 350°F/180°C oven for 5 to 7 minutes.)
Additional information : Tip: To release even more natural oils from lemon rind, rub it with the granulated sugar before combining with other dry ingredients.




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