Peach Blueberry Galette Recipe

Peach Blueberry Galette Recipe


(Italian style music) – Hi everyone. I’m Jason Barrows with jerryjamesstone.com Today, we’re going to make a
peach and blueberry galette. We’re gonna make our dough from scratch. It’s not that scary. I’ll show you exactly how to do it and why we use certain ingredients
and certain temperatures. Let’s take a look and get to it. (trombone riff) This dessert is great for Labor Day. I’m using peaches and blueberries. You can pretty much use
any fruit that you like. It can be pretty
customizable, so have fun. We’re gonna start making the dough now. I have a food processor, got some flour, very cold butter, some
sugar, and some ice water. A couple of things why it’s very important to have cold ingredients here is, cold butter and butter in general make your pastry more flaky. There’s actual water
molecules in your butter that stay in there when it’s cold. When your butter starts to
melt, it releases that moisture, and out goes sort of the
integrity of the butter. If your butter’s too
warm, it’s basically going to cook all out of your product, make it a little bit more
tough and not as flaky. Really is important to make
sure you have cold butter and ice water for this. We’ve got our flour and a
little bit of salt in there, and we’re going to also add our sugar. I’m just gonna put the lid on, I’m gonna whirl it a couple of times just to get the flour and
sugar and everything mixed up before we add the butter. Just a couple of spins here. Alright. Next, we’re gonna put in
our butter just for ease. It’s easiest to cut it into
squares, small cubes, basically. Just make sure they’re uniform. We’re gonna put that
into our food processor. Probably gonna pulse this
about 15 times or so. We want to look for small
pea-size butter chunks still in there. We don’t want it to be
completely processed. We still wanna see a little
bit of that left behind. Here we go. Alright. The last part is the two
tablespoons of water. Gonna go through the top tube. Basically, you want that to cycle through as the dough is already processing. Once everything just comes
together in one blob, that’s basically when you
know that you’re done, and then we’ll take it out of the machine. As you see, everything just
kind of pulled together right at the end. As soon as it just pulls into a ball, you know that you’re done. We’re taking our dough out of the machine and putting that on a piece of plastic. Just sort of a rough circle
and in the middle there. I’m gonna flatten this into a disc. The reason why we’re gonna do that is when we start to roll our dough later, we already have the form of the form that we wanna make eventually. Just make it a lot easier to
roll that out into a circle, if we start with a circle. Just wrap that up, and
we’re going to put that into the fridge for at least
an hour, preferably two. Alright. Our dough has now chilled, and
we’re ready to roll that out. We need to make sure
that we have some flour that we’re gonna dust our workspace with. Not too much, but enough
so that it will not stick. We’re gonna take our disc and
put that right in the center. Dust a little bit on the top there. The easiest way I find to roll dough and try and get it even, especially, when you’re trying to make circle, is just to roll in one direction,
turn the dough 45 degrees, and then turn it again. Basically a quarter turn every time until you get the length that you need… Usually is the most even
way that I’ve done it. Here we go. Alright. We’re going to measure this
out, make sure that we’re good. We are, 11 inches, alright. Now, I need to lift my
dough off of the table and put it on a sheet pan
lined with parchment paper. Really good trick is just
to take your rolling pin, set that towards the edge,
lift up one side here. Then, you’re just gonna
roll your dough up, and there you go. We’ve put out dough on the sheet pan. This is basic galette
dough, which is French, and the Italians call it crostata. I guess depending on where you’re from, it’s called the same
thing, but different words. Anyways, next we’re going
to work on our topping to go on top of our fruit. We’re also gonna use the
food processor for that. Now we’re ready to make our topping. We’ve got our flour, our ground ginger, sugar, and our cold butter. Again, we want this butter to be cold. We want that to keep its shape
when it goes into the oven. First, we’re gonna put
in out dry ingredients. In our butter. We’re just gonna pulse
our food processor here till everything is just one consistency, all nice and smooth. Don’t need to worry about
your butter sizes here. Now, all three of our components
are made and ready to go. We just need to put those together. I’ve got my peaches and my blueberries. We’re going to center
those onto the dough. We’re gonna leave about two
inches all around the sides. We don’t wanna put anything too close because we basically
have to wrap the sides of the dough on top of the fruit. (light music) Now that you have your fruit on top, if there’s anything that’s
falling to the side, you just want to scooch all that back in so that it’s a nice dome here. Next step is we’re gonna take our topping. If it’s a big glob like it is here, just feel free to take some in your hand. We’re just going to dollop
the top of the fruit all the way around just
so it’s nice and even, and every place gets a
little pit of the topping. (electronic riff) Now, the last step is,
we’re going to fold, gently, the dough all the way
up on top of the fruit. You’ll do this by doing a fold, and then you can slightly
pleat over the previous one. It’s not gonna be completely round. It might have all these different angles, but it’s rustic, it’s a galette. Here we go. (light music) Fold in there, up. Fold. Just wanna make sure there’s no places for any fruit juices to sort of escape. It will happen, but if you
just kinda go around the sides, kinda crease all your
corners, you should be set. Now we’re ready to put this in our oven. We have our oven preheated at 450. We’re gonna put that in
there for a bout 20 minutes, and we’ll check to see if we
need a couple more minutes after that and go from there. (light music) (bling) Our galette’s out of the oven. We had it in there for 30 minutes. After about 30 minutes, I checked, and it needed a few more
minutes to get golden around the edges. I put that in for about five more minutes, and took that out. There you are, a nice
delicious summer fruit galette. Just in time for Labor Day. Enjoy. Eat it with some ice cream. I know I’m about to just about now. Thanks for joining us. If you have any questions
or any suggestions, leave a message below,
and we’ll get back to you. Thanks again and have a good day. (Italian style music)

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