Anne and Kris

Recipe: Bi-Rite Creamery’s Peach & Berry Galette

Anne and Kris from the Creamery here, to share one of our classic summer recipes. If you want to make a galette on the fly, stop by the freezer section at the back of the Market and pick up a ball of the our homemade pie dough! Defrost it in the fridge overnight; once it’s malleable it’s good to go and should be enough for two large galettes.

For 1 large galette:

2  1/2 cups all purpose flour

1 teaspoon sugar

1/4 teaspoon kosher salt

6 oz cold butter, cut into pieces

1/2 cup ice water

2 teaspoons apple cider vinegar

5 large ripe peaches

1/2 -3/4 cup blueberries or other berries

1/4 -1/2 cup sugar

Zest and juice of 1 lemon

In the bowl of a stand mixer combine the flour, the 1 teaspoon sugar , salt, and butter cut into chunks. Chill very well in the freezer or fridge.

Mix with the paddle attachment until the butter is the size of peas or a bit smaller. Combine and add the ½ cup of ice water with the 2 teaspoons of vinegar. Hold back a tablespoon or two of the liquid to see if you need it. The dough should just come together but not feel wet. Stop the mixer and bring the dough together with your hands and feel if it comes together or if it feels dry or crumbly. If dry, add the remaining liquid and mix for just a few seconds more. Form a rough ball of dough with your hands, wrap in plastic wrap and flatten into a disc. Chill thoroughly, for at least 1-2 hours or overnight.

To make the galette:

Preheat oven to 375 degrees.

Roll out dough into a 15”circle on a floured surface. I like to use a large pizza pan to bake it on but you can use and sheet pan as well. Place the rolled out dough onto the pan, chill in fridge.

Wash fruit and cut peaches into 8 pieces per peach, add berries and zest lemon over fruit. Add the juice of the lemon and add sugar to taste. If the fruit is nice and sweet you probably only need ¼ cup, but taste as you go. Toss lightly and place in the middle of the rolled out dough. Spread the fruit to cover the center of the dough and leave about 2 inches around the border.

Fold the edges of the dough in over the fruit to form the crust all the way around the galette. Brush the edges with beaten egg wash if you like and sprinkle with some sugar.

Bake for 25 minutes and check the galette. Rotate and continue to bake until the crust is golden  brown and the fruit is bubbling.

Perfect with ginger or crème fraiche ice cream!!!!!

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