Blueberry and Peach Galette

Recipe adapted from Baking with Julia Child

Galette dough:

3 Tbsp sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 Tbsps cold unsalted butter cut into 6 to 8 pieces

Method:

Mix the cornmeal, flour, salt and sugar together.
Stir sour cream with 1/3 cup ice water set aside. 

In a food processor and the flour mixture and the cold butter pieces and pulse it about 5 to 6 times until butter is about peas sizes.

Transfer mixture into a bowl and then add the sour cream mixture little by little. Gather the dough together and divide in half and form it into a disk and wrap in plastic and chill for at least an hour before using.

Berry Filling

1 1/2 cup blueberries

2 peaches, sliced
4 Tbsp sugar

2 Tbsp honey
2 Tbsp cold unsalted butter

Mix the fruits together with the honey and sugar and a pinch of salt. Set aside

Position a rack in the lower third of the oven and preheat the oven to 400 F. Line a baking sheet with parchment paper.

Roll out one of the dough into 8 to 10 inch disc. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.

Spread berry and peach filling in the middle of the dough and  leaving 2 to 3 in. border. Cut the butter in slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. I gave an egg wash and sprinkled the crust with Demerara sugar.

Bake the galette for 35 to 40 minutes or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature