Summer brings the freshest of everything. Fruit is at its peak ripeness and as sweet as candy. Peaches from my yearly Peach Truck order always deliver. Strawberries from the local produce stand hold legendary statues. And blueberries are on the epic side of sweet. So let’s use some of nature’s goodness and make a galette. 

A galette is a single-crust, free-form pie with a sweet or savory filling and the crust folded partly over the sides. This recipe is very easy and super forgiving.

Feel free to substitute ingredients of your own. Enjoy!

INGREDIENTS

 For the Dough

2 Cups of Flour

1 Stick of COLD Butter

1/4 tsp Salt

1/4 cup Cold Water

For the Filling

2 Ripe Peaches

1-1/2 cups Strawberries

1/2 Cups Blueberries

2 tsp Cornstarch

1 Tbsp. Sugar

1 tsp. Vanilla Extract

For the Topping

Egg Wash (1 egg in 1/4 water)

1 packet of Raw Cane Sugar

1 cup finely chopped pecans

Step 1

Combine flour and salt. Whisk together.

Step 2

Chill butter in the freezer for 20min.

Remove from the freezer and chop the butter into 1/2 chunks.

The colder the butter the better. If the butter is too warm, it will begin to melt when working with the dough.

Resulting in a dense crust.

Cold butter makes a light and flaky dough. 

Step 3

Cut the cold butter into the flour. I prefer a pastry cutter over a food processor here. I feel have better control.

I have the habit of going one too many pulses when using my food processor.

Add cold water in increments until the dough just starts to come together.

It will feel dry but stay together if you ball it in your hand.

Step 4

Lightly flour your working surface and work the dough into a disc shape. Be careful not to overwork the dough. Continuous working of the dough builds heat and heat melts that cold butter we want.

Step 5

Place dough in a ziplock bag. Refrigerate for at least 1 hour. Overnight would be better.

Just remember to let it come to room temperature before trying to roll out.

Step 6

While the dough is coming to room temperature, let’s do some knife work. Start by finely chopping your pecans and set them aside for later.

Step 7

Wash your produce. *Tip: Storing berries in a mason jar will make them last 3X longer.

Step 8

Slice your peaches in half and remove the pit. Then slice into roughly 1” sized slices. I leave the skin on, but you can peel them if you want to

I eat the skin from raw peaches and I think it adds a nice look to the end result.

Step 9

Slice your strawberries into 1” slices as well.

Step 10

Mix peaches, strawberries, and blueberries together in a mixing bowl. Add 2 tsp of cornstarch, 1 Tbsp of sugar, and 1 tsp of vanilla extract.

Mix all together and set aside while we roll out the dough.

Step 11

Dust your rolling surface with flour. Lay your dough disc flat on the floured surface. Take your rolling pin, start in the middle and work your way out in all directions. Roll out the dough to about 1/4”  thickness. My dough wasn’t quite loose enough, so I had to flip it over back and forth a few times to get it to roll flat enough. 

Step 12

Place galette on a baking sheet. I highly recommend using a silicone baking mat. I love mine and use it all the time.

My galette bottoms are golden brown and any fruit juice leakage cleans up easily. 

Step 13

Lay peach slices in the middle of the dough in a circular ring pattern. Leave a 1” border.

Pour the remaining strawberries & blueberries mixture into the center of the peach ring.

You could just dump everything in the middle, but I found the circular ring pattern keeps the smaller berries from running everywhere.

Step 14

Fold the edges of the dough over and crimp. Continue folding and crimping until your galette filling is sealed

This is a rustic dish so your folds don’t have to be OCD-perfect.

Just fold the edges over so the filling can’t run out. 

Step 15

Place the assembled galette in the refrigerator for 15-20 minutes. This helps hold everything together while baking.

You don’t want to get this far and have everything fall apart. Do this as the oven preheats to 425º.

Step 16

Remove the galette from the oven and brush the top of the crust with egg wash. Make sure to get into those little dough creases.

Step 17

Sprinkle the egg with raw sugar. Followed by the finely chopped pecans over the top.

Make sure the majority end up on the pie crust.

Step 18

Bake galette in a 425º oven for 30-35 minutes. Remove from oven and let cool for 10 minutes. Hot fruit juice is like napalm.

Slice and serve with a scoop of vanilla ice cream, whipped cream, or vanilla greek yogurt. 

Step 19

If there’s any left, and that’s a big if, cover and store in your refrigerator. Should last up to 4 days, but we all know that’s not going to be needed.