Daybreak Delights: Peach and Blueberry Galette

Chef Dan Widmann from Auguste Escoffier School of Culinary Arts shows us how to make Peach and Blueberry Galette.

Peach and Blueberry Galette

Pate Brisee (pie dough)

Ingredients:     Yield 1 ea. 10” galette shells

6          oz.       AP flour

4        oz.       Butter, cold

2        oz.       Water, very cold or iced

½        tsp.      Salt

 

Method:

 

  1. Combine flour and salt in a bowl.
  2. Cut the butter into 1/2″ pieces. Add and toss in the flour mixture. Squeeze into nickel to dime sized pieces (flat and disc shaped), working quickly to keep the butter cold and firm.
  3. Starting with ¾ of the water, add and mix just enough until dough sticks together when squeezed tightly. Add more water if needed a bit at a time, gently mix to moisten flour evenly and do not overwork. Dough is ready when most of it sticks together when squeezed.
  4. Dump the dough onto the work surface and bring it together using a pressing or smearing motion and fold the dough back onto itself (do not knead).
  5. Portion, wrap and refrigerate for at least 60 minutes. Overnight is best. Roll out as needed.
  6. Shape and chill.

 

Dough can be refrigerated for a few days or frozen for a few months if well wrapped.

 

Galette Filling
2#                                Ripe Peaches, peeled and pitted, sliced
1 cup                          Blueberries
¾ cup                          Sugar
¾ cup                         Brown Sugar
¼ -cup                         Cornstarch

½ tsp                          Salt
½ tsp.                         Mace
1 ½ tps.                      Instant tapioca
2 ½ tsp                        Fresh lemon juice
1 ½ Tbs.                     Unsalted butter

Method
1. Peel peaches, pit and slice, place in a medium size bowl. Add lemon juice and toss.
2. In a separate bowl combine sugars, mace, cornstarch & tapioca.
3. Add to peaches and toss, add blueberries and toss again.
4. Place on a 10” round circle of pie dough. Transfer to a parchment lined sheetpan
5. Place on cookie sheet and bake in a preheated 375 degree oven, on the bottom shelf for 30-35 minutes or until center of the pie is bubbling, and crust is golden brown