blueberry peach galette

Movin' to the country I'm gonna eat a lot of peaches Movin' to the country I'm gonna eat a lot of peaches I'm movin to the country gonna eat a lot of peaches Movin' to the country gonna eat a lot of peaches 

i totally sang this song while making the galette- you would too. i remember when this song first came out, tell me again why it was such a big ht- oh that's right because you hear it  once and you can't help but sing along and keep singing and singing and singing...even mr spencer my big orange cat was singing along.

inspired by the eastern peaches and blueberries that are in season, this galette is a must before the summer is up- i have been thinking about this galette since i bought a couple of peaches last week...then i  forgot about them and they turned into little old men, wrinkly, still cute but wrinkly. so bought a few more peaches and went to work.

 a little lemon zest & juice brightens the day and the galette 

the addition of cornmeal gives the crust a nice crunchy contrast to the soft peaches and blueberries

spelt adds a whole grain goodness and a nuttiness that is a perfect partner to the cornmeal

 or you could say a nice mouth feel...but that always sounded a little creepy to me- almost as if i am harassing my dessert. so i usually shy away from that word- but if you like it then by all means use it

after you put together the galette crust it needs to hang out in the fridge for about 20-30 minutes- you can make the crust a day ahead but will want to let it sit out for a few minutes before you attempt to roll it out- it will make life a little easier

meanwhile, slice your peaches and wash your berries; toss with the brown sugar. i went a little on the conservative side when adding the sugar, if you like a sweeter filling double the brown sugar

roll out the dough on a lightly flour surfaced with a floured rolling pin

local honey is added to the base of the galette- it lends a nice sweetness along with the lemon zest

local honey is great for sweet and savory dishes; it is said that those who suffer from allergies should consume local honey as it builds up the tolerance of local allergens from the pollen that is collected by the bees to make the honey

a cornstarch wash made with from the leftover berry & lemon juice along with raw demera sugar dress up the galette and adds a bit more sweetness

 you will want to cook the galette on a rimmed baking sheet on parchment paper- the juices from the berries go a little crazy and this avoids any spillage in the oven.  served with a scoop of vanilla ice cream and a cup of tea this is the perfect sweet ending to any dayits also great served for breakfast - because this is made with a little less sugar & spelt it is actually pretty good for you  

blueberry peach galette

serves 12

for the crust

you will need: 

• 1/4 cup cornmeal
• 1 cup spelt flour
• 1 cup white flour
• 1tbsp sugar
• 1tsp salt
• 1/2 cup non hydrogenated vegan shortening ( i used spectrum)
• 1 tsp apple cider vinegar
• 3/4 cup very cold water

assembly:

• combine cornmeal, flours, sugar and salt
• add shortening by the tablespoon and cut in with a pastry blender or fork until small pea/pebble size clumps form
• add water a third at a time, mix with your fork or pastry blender until dough holds together when squeezed
• knead a few times and form into a ball
• wrap in plastic wrap, form into a disc
• refrigerate for about 30 minutes or overnight (remember if you make dough ahead, let sit a few minutes before rolling out)
• on a lightly floured surface roll out with a floured rolling pin, creating about a 12-14 inch round
• transfer to a parchment lined rimmed baking sheet

for the filling

you will need:

• 3 peaches thinly sliced
• 2 cups blueberries, rinsed
• juice & zest of 1 lemon
• 1 tbsp brown sugar
• 2 tbsp local honey

assembly:

• toss sliced peaches with lemon juice and brown sugar
• drizzle honey on prepared dough and sprinkle with lemon zest
• add filling to dough leaving about 2 inch border- i started with a layer of peaches then blueberries alternating and ending with blueberries. note: don't dump the filling you don't want all the extra fluid in the galette, you will use the remaining juice for the cornstarch wash
• fold up sides, pinching the seams as you go around leaving the middle filling exposed
• brush with cornstarch wash and sprinkle with 1 tablespoon demera sugar
• bake in a 425* pre- heated oven for 25-30 minutes (i found 30 minutes did the job)

*cornstarch wash = left over berry & lemon juice + 1tsp cornstarch, brush over dough

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