Blueberries and peach galette

Another galette! This time with blueberries and peaches-such a lovely combination! I still prefer the sourer version with rhubarb but this one is yummy too.

Ingredients for 4-6

For the dough

125gr flour

115gr cream cheese divided in small nobs

85gr butter divided in small nobs

Pinch of salt

Pinch of sugar

For the filling

750gr blueberries

2-3 peaches

1-2tbsp sugar

2-4tbsp lemon juice

1 egg

2tbsp Demerara sugar

Process

Place all the ingredients for the dough in a mixing bowl.

With the tips of your fingers start pressing nobs of butter and cream cheese and combining them with the flour. As soon as you can’t see any more flour form a thick disk, cover it with a plastic folie and leave in the fridge for at least 2 hours.

In a bowl, mix the blueberries with sugar and lemon juice. Slice the peaches in half moon slices.

On a well-floured surface divide the dough into 2 halves.

Using a well-floured rolling pin, roll each part into a thin circle. The circle should be as thin as possible but not see through. Transfer on to the baking tray lined with parchment.

Place the fruit inside the circle leaving the outer edge, around 3cm. Fold over the outer edge of the dough, over the fruit and press gently so that it stays in place.

Brush the folded dough with the egg wash and sprinkle with some Demerara sugar.

Bake in the 180C oven for 50-60min or until golden brown. Leave to cool slightly. 

Serve with a scoop of vanilla ice cream.

Enjoy!

M