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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!
Course Dessert
Cuisine French
Keyword blackberries, galette, peach galette
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 servings

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.