Summer is officially coming to an end. But, before we say goodbye to the bbq’s, pool days and beach parties, let’s enjoy a great late summer dessert like this Peach Blackberry Galette!
What is a galette?
A galette is French pastry similar to a tart or a pie. It has a single crust and is filled with a sweet or savory filling. The crust is folded partway over the top of the filling, so that the filling is exposed.
What dough works well for this Peach Blackberry Galette?
For this galette, I used a cream cheese pie dough. This pie dough version makes a flaky, buttery layered crust because of the incorporation of cream cheese. It’s almost more pastry-like than a regular pie dough.
What main Ingredients are needed for this Peach Blackberry Galette?
When coming up with the ingredients for this galette, I knew I wanted peaches to be the main ingredient. I love making recipes with peaches during the summer like my Peach Blueberry Upside Down Cake, Peach Bourbon Glaze Peach Bundt, Perfect Peach Cocktail, Peach Mascarpone Ice Cream, and my Peach Blueberry Crumble! So, a peach blackberry galette was a no brainer.
Fruit- fresh blackberries and peaches are best for the galette. If you want a substitution, I would suggest using frozen fruit. Frozen peaches are fresh peaches that were sliced and froze. Canned peaches are not the same texture and have a slightly different taste.
Sugar- granulated sugar is used in the galette.
Flour- all purpose flour is best for the pie dough. Other types like pastry flour don’t have as much gluten, which is needed for the dough to hold its shape.
Cream Cheese- the pie dough for this recipe is a cream cheese pie dough. Using cream cheese makes the dough a bit more flaky and sturdier.
Tea- Jasmine tea is used in the glaze to give it a slightly floral flavor.
Where does the inspiration for the Citrus Melon Panna Cotta comes from?
These galette flavors are inspired by the Hinoki Dahlia candle by WoodWick Candles. This candle has notes of hinoki wood, velvet plum, blackberry, Jasmine and midnight dahlia fragrances. This galette showcases some of these fragrance notes.
This WoodWick® Candle personalizes your space with rich, nuanced fragrance. The Hearthwick® Flame enhances the sensory experience with a distinctive crackle and intriguing glow. This unique candle will help you create just the right ambiance for your curated home, especially while creating inspiring desserts. WoodWick candles are definitely a must have!
How is the Peach Blackberry Galette put together?
Roll out the pie dough in a large circle. Slice 4-5 fresh peaches. There is no need to remove the skin. Because they’re not enclosed in the pie dough, the skin can be left on so that the galettes look prettier. Add the sliced peaches to a mixing bowl. Add sugar, lemon juice, cinnamon, and cornstarch to the peaches and stir. Add the blackberries and fold a few times more.
Add the filling to the center of the dough. Fold the dough around the filling by folding up each side and leaving the center exposed.
Brush the dough with an egg wash of egg and milk, then sprinkle on turbinado sugar. This gives the crust a pretty texture. Bake, then serve with creamy vanilla ice cream!
This delicious galette are one dessert you’ll want to make again and again. It will definitely make your summer send off a little bit easier!
Commonly Asked Questions:
Do you have to use fresh peaches?
If you don’t have fresh peaches, you can also use frozen peaches. Frozen peaches from the freezer section of the supermarket are pealed fresh peach slices that have been frozen. So they are just as good. And there is no need to defrost them first. You may have to add an additional 5-10 minutes of bake time to the recipe.
Can you use canned peaches?
Canned peaches can be used, but I do not recommend it. Canned peaches have a different texture than fresh or frozen peaches.
Do you have to make the dough for the recipe from scratch?
No, if you don’t want to use a homemade dough recipe, you can use one refrigerated pre-rolled pie dough.
How do you store the Peach Blackberry Galette?
To store the galette, place the galette in an airtight container or wrap in plastic wrap and place it in the refrigerator up to 3 days. Reheat before serving.
Here are other delicious galette recipes:
Peach Blackberry Galette
Sweet, juicy peaches and plump blackberries baked in the center of buttery, cream cheese pie dough with the edges folded all around them!
Ingredients
Cream Cheese Dough
- 1 1/2 cups all purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp granulated sugar
- 8 tbsp butter, cubed and frozen
- 4 oz cream cheese (½ bar), cold and cubed
- 2 1/2 tbsp ice water
- 1 1/2 tsp apple cider vinegar
Filling
- 4-5 peaches, ripe
- 1 cup fresh blackberries
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tsp cornstarch
- 1 egg + 1 tsp milk or water for egg wash
- 1/4 cup Turbinado sugar
Glaze
- 1 Jasmine tea bag
- 1/2 cup water
- 1/2 cup granulated sugar
Instructions
Cream Cheese Dough
- Combine the flour, cornstarch, sugar, and salt in a food processor. Pulse to combine. Add the butter and cream cheese and pulse for a few seconds to just combine the flour and fat. Combine the ice water and vinegar in a dish. Pour in water mixture, a little at a time, until dough comes together.
Filling
- Preheat the oven to 375 degrees.Wash peaches well in cold water. Slice each peach in half and remove the pit with a teaspoon until it pops out. Slice each half into 4-5 slices.Add the sliced peaches, sugar, lemon juice, vanilla extract, cinnamon and cornstarch to a large mixing bowl. Gently stir until all of the ingredients are incorporated. Add the blackberries and lightly mix again. Set aside.
Assembly
- Roll the pie dough out into a circle on a parchment lined baking surface dusted lightly with flour. Add the fruit to the center of the dough. Fold about 1 inch of the edges in over the fruit all around the perimeter of the galette. Transfer the galette with the parchment paper onto a flat edgeless cookie sheet.Combine the egg and milk or water in a small dish. Brush the egg wash over the perimeter of the crust. Sprinkle with Turbinado sugar. Bake for 40-50 minutes or until the crust is browned.
Glaze
- Add the water a small saucepan and bring to a boil. Remove the saucepan from the heat, add the tea bag and let it seep for 5-10 minutes. Remove the tea bag and place the saucepan back onto medium heat. Add the sugar and allow the mixture to simmer until all of the sugar is dissolved, stirring occasionally. Once dissolved, remove the saucepan from heat and let it cool slightly. Brush the mixture onto the fruit and serve warm.
