for some reason, making a pastry crust kind of intimidates me. i don't make them often (i prefer a crisp, because they can't go wrong!), and just the idea of them makes me think of hours spent in the kitchen covered with a rolling pin, covered in flour from head to toe. (dramatic? maybe). enter the food processor, also known as the best kitchen appliance ever made.
when making a crust in the food processor, you simply add all of the ingredients, and pulse until it all melds together. it's amazing! it takes only a few minutes, and then you just have to transfer the crust to a clean surface to wrap/chill for an hour, and then roll out will a rolling pin (or, if you're anything like me up until very recently, a wine bottle masquerading as a rolling pin).
this galette happened while i was trying to think of more ways to eat peaches. i've mentioned before that they are my favorite part of summer, and i still cannot get enough. this dessert is so simple, nothing fancy, and really lets the fruit be the star. i threw in some blackberries because they are so yummy right now. they also add a nice color contrast! i definitely recommend making a galette if a pie seems a little too involved.
peach-blackberry galette
adapted from simply recipes
- 1 1/4 cup flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 4 ounces (1 stick) butter, cut into small pieces, and chilled in a freezer for a bit beforehand
- 4 to 6 tablespoons ice water
- 2 ripe peaches, skin removed and cut into slices
- handful of fresh blackberries
- 1 egg
to make the dough, pulse together the flour, sugar, and salt in a food processor until combined. add the butter and pulse 8 times until the butter is in pea-sized clumps. add ice water 1-2 tablespoons at a time, until dough begins to hold together. turn out dough on a clean surface, knead just until it holds together, form into a disk, cover and refrigerate for 1 hour.
in the meantime, preheat the oven to 425 degrees. once the dough has been refrigerated, place on a lightly-floured surface and roll out to about a 12-inch diameter. place dough on a rimmed baking sheet, and arrange the peaches and blackberries in the center, leaving about 2 inches of the crust uncovered. fold the crust in towards the middle, leaving a circle of exposed fruit. beat the egg in a small bowl and spread over exposed dough using a pastry brush.
bake in the oven for about 25 minutes, let cool slightly, and serve with vanilla ice cream.
serves 6.