This rustic Blackberry Peach Galette is delicious served as a weeknight family dessert and fancy enough to serve your guests. Just a few ingredients and no special pans required!

This Blackberry Peach Galette bakes up perfectly, and the robust blackberry flavor carries through nicely as it bakes. The taste of lemon zest is subtle and works perfectly with the sweetness from the blackberries and peaches. A galette can be made with any fruit really and you can also use savory ingredients. For extra berry goodness, try adding a few tablespoons of peach or blackberry jam.

For something different, substitute blueberries or raspberries. Galettes are rustic in nature so don’t worry if the ends of the crust aren’t perfect.

If you’d rather not have something sweet, go savory! A savory galette is basically a pie that you eat for dinner. Your savory galette can proudly sit in the center of the table along with mixed greens or a side of grilled fish or poultry. This is the kind of meal you can serve during the week or turn into a fancy weekend meal. Serve during the cooler months or alfresco wearing your favorite sundress!

Why we love galettes

Galettes are fool-proof and easy to prepare.  There aren’t lots of ingredients so you can easily pull this dessert off in a pinch. “Homemade” or prepared from scratch tends to be healthier because you are in control of ingredients.  I would consider a Blackberry Peach Galette a wholesome dessert as organic flour, farm fresh butter, local honey, and organic farmers market strawberries are used. I add just a drizzling of honey to add just the right amount of sweetness. If the fruit is ripe and very sweet, use less sugar. Serve warm, straight out of oven with vanilla ice cream or as is.  My Blackberry Peach Galette is best enjoyed right out of the oven or try warming up the leftovers the following day, it’s delicious! If you are preparing this for guests, make 2 or 3 and you can make the dough a couple days ahead of time if you want to plan ahead. Each galette will serve 4 people.

Tips:

If you are short on time, purchase frozen puff pastry at the grocery store. You can also make a simple crust. They freeze well too so make extra so you can have them on hand for last minute pies, or galettes.

Experiment with different fruits! Here is my Peach Galette Recipe. Also, if you like berry desserts in the summertime, try my Strawberry Chiffon Cake and Strawberry Jam Muffins!

Yield: each galette serves 4 people

Blackberry Peach Galette

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Ingredients

• 3 cups blackberries
• 1/2 - 1 cup sliced peaches
• 1 tbsp arrow root or cornstarch
• 1 tsp lemon zest plus 1 tbsp lemon juice
• 2 tbsp honey (to taste*)
• Crust: For the crust: 2 cups all-purpose flour
• 8 tbsp cold butter (you can also use 1/2 cup shortening/lard)
• 1 tsp kosher salt
• 6 or more tbsp ice water - as needed to form a dough ball.
• 1 egg for crust
• Vanilla ice cream

Instructions

1. Make the crust or use store-bought pastry dough.  Combine 4 cups flour, 2 tsp salt, 8 tablespoons cold butter OR 4 tablespoons of butter, and 1 cup lard or shortening in a food processor. Alternatively you can whisk flour and salt together and then cut in the lard and butter until the mixture looks crumbly. Add 8 to 10 tablespoons of water to form two crust dough balls.
2. Form a dough ball and wrap in saran wrap for 30 minutes or more.
3. Preheat oven to 380 degrees F.
4. Prepare filling: wash and pat dry fruit. Add lemon zest and juice, and drizzle with honey - stir gently.
5. Sprinkle arrow root powder or cornstarch on top. Stir to coat the fruit.
6. Remove dough from the refrigerator. Set out on to lightly floured surface. Try not to handle the dough too much. Use your rolling pin the roll out the dough in a 10 to 2 inch circle. You can also use a piece of parchment paper instead of rolling out on the counter. This will make it easier to transfer to galette to your baking pan.
7. Spread fruit evenly over dough leaving enough space on the outside to fold over the dough to form a crust. Layer remaining strawberries. Fold in the sides of the dough to form a circle around the berries and peaches.
8. Whip the egg with a fork and using a brush, add the egg to the crust.
9. Bake in the oven at 380 degrees F. for about 30 minutes or until the crust is golden brown and the frit mixture begins to bubble.

Notes

*Use more or less honey depending on fruit ripeness/sweetness