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Monday, July 10, 2017

What's Cookin // Peach & Blueberry Galette

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I'm in a blah, blue state right now. It OK though. Life ebbs and flows from time to time and I've come to recognize these moments as a time to sit back, be kind to myself and try not to get too "involved" with others as it can sometimes cause unnecessary conflict. I guess by this age you start to know yourself and what you're capable of and when.....

During these times I like to bake. It's the comfort of carbs most likely and also the ritual of putting the ingredients together and creating something delicious. It soothes me:) This past Saturday I really needed to bake so I grabbed the almost too ripe peaches that I'd neglected all week and mixed them up with some fresh blueberries into an easy-peasy galette. It's one of my favorite things to bake as it's SO easy!!! And if you have a pre-made crust in the freezer it's even easier! This time around I did not have said pre-made crust so I worked from scratch....which isn't that hard at all.

I added a few extras for this one....I slathered a layer of lemon curd I'd purchased at World Market recently. I also brushed the folded corners of the crust with some honey....since I didn't have an egg-wash and crystallized sugar! You work with what you've got....right?! Anyway, it was delicious and I have to remind myself to make these more often. I think next I'll try apple and raspberry!!!

Enjoy and remember... it's OK to be blue or sad or just off....so much is expected of us in this crazy 24/7 world. You do you and don't let anyone make you feel bad about it:)

<3
Jenn

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INGREDIENTS:

Crust:

1 1/4 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes,          chilled in freezer at least 15 minutes, preferably an hour
4 to 6 Tbsp ice water


Filling:

  • 2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
  • 1 Handful blueberries
  • 3 Tbsp sugar
  • 2 Tbsp brown sugar
  • 1 Tbsp flour
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon butter

  • 1 egg wash for the crust
  • A sprinkling of coarse sugar (optional)

DIRECTIONS:

1 Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse several times. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.

2 Toss peaches and blueberries with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 350°F. Place the peach slices & blueberries in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

3 Whisk egg: In a small bowl, whisk the egg until smooth and set aside.

4 Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

5 Arrange peach slices & blueberries on dough round: Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. 

6 Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.

Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if using.

7 Bake: Place in the oven and bake at 350°F for about 40-50 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream or cool whip!

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