(This food column first appeared in the July print edition of the Hendersonian.)
Peach season has always been one of my favorites. Growing up a short distance from Cardinal Farms made the local harvest another sign of summer’s arrival. There is something about this locally grown fruit that is especially delicious. Add in blueberries and you have a winning combination.
Twenty plus years ago, I wanted to fix a different dessert for our family’s summer gathering. I decided to pair blueberries with peaches for a pie. Fast forward and the pie has become a galette and this fruit duo has become a popular pairing. A galette is a free-form, pan-less pie. Served with whipped topping or vanilla ice cream, it’s a great to celebrate the season. Check out Henderson Farmers Market for a variety of the season’s freshest produce.
Peach Blueberry Galette
Ingredients:
5 small fresh peaches, sliced
1 cup fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch or arrowroot
1 ready-made rollout pie crust
Instructions:
Preheat oven to 400 degrees F. Roll out the pie crust on a baking sheet lined with parchment paper. Wash and slice fresh peaches and place in a mixing bowl. Wash and strain fresh blueberries and add to sliced peaches in mixing bowl. In a small bowl mix together sugar and cornstarch or arrowroot. Pour over peach blueberry mixture and gently toss to coat the fruit mixture.
Spoon fruit mixture onto crust leaving about a 2-inch border of the crust to create the galette fold. Gently fold the edges of the crust up over the outer edge of the fruit to create a pleat pattern overlapping the dough as necessary. Pour a small amount of juices from fruit into the galette. Brush the crust with egg wash, if desired. Bake until the filling is bubbly and the crust is golden brown, about 30 minutes.
Remove from the oven and allow to cool for at least 15 minutes before serving. Add whipped topping or vanilla ice cream, if desired. Cover and store leftover galette in the refrigerator for up to three days.
