Blackberry Peach Tarragon Galette
Take all of your fresh farmers market finds and stick them in a galette this summer. It is rustic and simple, perfect for showcasing juicy summer fruits. The crust is rather easy to make and you can even keep it in your freezer. I created the recipe with the help from the amazing Dorie Greenspan of Everyday Dorie ( https://doriegreenspan.com/recipe/blueberry-galette-crust-from-baking-chez-moi-berries-from-the-farmstand/)
If you have not yet adopted the herb Tarragon into your routine, you must! It is great in desert dishes as well as dressings, and marinades. It can be a new and exciting flavor to some. It kind of reminds me of gentle version of black licorice. It really adds another dimension of flavor to the backberries and peaches.
Blackberry Peach Tarragon Galette
1 1/2 cups blackberries
2 peaches, sliced thin into half moons
1 tbsp cornstarch
2 tbsp lemon juice
1 tsp almond extract
1/4 cup granulated sugar
1 tbsp fresh tarragon, chopped
1 1/2 cups all purpose flour
2 tbsp brown sugar
1/2 tsp salt (fine table salt, not kosher)
1 stick unsalted butter cut into cubes (cold)
1/4 cup ice water
1 egg yolk, beaten (egg wash)
Placethe flour, sugar and salt in a large bowl and blend with a whisk.
Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour. Keep working the butter in with your fingers and palm. Kneading and pinching the butter to break it up and incorporate. You will see the mixture go from all flour to course meal or pea size clumps.
Add a little of the ice water and keep working the water in with your hands until all combined.
Keep working until you have a dough that forms nice bumpy curds that hold together when you pinch them.
Then dump the dough out onto a floured work surface.
To incorporate the butter more evenly and to catch any dry ingredients that might have escaped mixing, separate small amounts of dough from the pile and use the heel of your hand to smear each piece a few inches across the counter. In French this is called fraisage, and it’s the ideal way to finish blending a dough.
Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper. Roll the dough, while it’s still cool, into a circle about 12 inches in diameter. Don’t worry about getting the exact size or about having the edges be perfect; when you construct the galette, the edges will be bunched up and pleated and they’ll only look prettier if they’re a bit ragged. The dough will be somewhat thick and that’s fine—you want to have a little heft for a free-form pastry.
Slide the rolled-out dough, still between the paper, onto a baking sheet or cutting board and freeze for at least 1 hour or refrigerate for at least 2 hours. (as adapted from Everyday Dorie)
Place the blackberries and peaches in a large bowl. Sprinkle the sugar, cornstarch, salt, tarragon, and lemon juice over top. Toss gently until the fruit is well coated. Cover and let stand for 30 minutes.
Assemble and Bake
Preheat the oven to 400 degrees
Dust your work surface with flour and place the cold ( pie dough on top. Dust the top of the pie disc with a little flour as well. Roll out the pie disc until you have a rough round-shaped disc that's about 12 inches in diameter. Then gently place this crust on a parchment paper.
First place your peaches on top of the pie dough, leaving a 2 inch border around. You are going to be folding the dough over the fruit.
Then spoon the blackberries on top of the peaches. SPrinkle a little bit of sugar over the filling.
Fold over the pie dough borders. Pressing down gently, it is okay if it is tucked over some of the fruit. It doesn’t need to be perfect, the galette looks better when it is imperfect in my opinion!
Brush the top of the pie crust with the egg wash. Place in the oven for about 35-40 minutes. Until the crust starts to brown.
RECIPE NOTES: I did everything by hand. However, you can make the dough in a food processor which would probably be easier!