Recipe: Peach and Blackberry Galette

Do you find making pies too finicky? Try an unfussy galette instead. This free-form, open-faced tart is just begging to be stuffed with ripe summer fruit.

You can find locally grown peaches and blackberries, butter as well as locally milled flour and cornmeal at the Lenexa Farmers Market. Check out vendors like JET Produce and Meats and Fyler Farms.

Recipe credit: Adapted from Blueberry and Blackberry Galette with Cornmeal Crust recipe from Cooking Light, July 2008

Yield: 10 servings (1 wedge each)

Ingredients

Pastry

1 ¾ cups all -purpose or white whole wheat flour (about 7 ¾ ounces)
1/3 cup granulated sugar
¼ cup cornmeal
¼ teaspoon salt
½ cup unsalted butter, cold and diced small
1/3 cup buttermilk

Filling

4 cups thinly sliced ripe peaches
2 cups blackberries
3 tablespoons all-purpose or white whole wheat flour
2 tablespoons lemon juice
2 tablespoons low-fat milk
1 large egg white
1 ½ tablespoons turbinado sugar

Directions

1. To prepare pastry, lightly spoon flour into dry measuring cups and level with a knife, or use a kitchen scale. Combine flour, sugar, cornmeal and salt in a food processor and pulse two times. Add butter to flour mixture and pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute. Process just until dough forms a ball. Divide dough into two 4-inch disks, wrap each in plastic wrap and chill for 30 minutes in refrigerator.

2. Preheat oven to 350 degrees F.

3. Unwrap and place one of the dough disks on a sheet of floured parchment paper.  With a floured rolling pin, roll dough into roughly a 10-inch circle. Dough is usually fairly sticky, especially on humid days. Place dough and parchment on a baking sheet. Repeat process with second dough disk and another baking sheet.

4. To prepare filling, combine peach slices and blackberries with flour and lemon juice in a medium bowl. Stir gently to coat, as the peaches are delicate. Arrange fruit mixture in center of dough, shingling the peaches in concentric circles on the bottom and dotting the blackberries on top — but leave a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover fruit).

5. Combine milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture. Sprinkle turbinado sugar evenly over dough. Bake at 350 degrees for 1 hour or until pastry is golden brown. Let stand 30 minutes before cutting into wedges.