Georgia Peach & Wild Blueberry Galette with Orange Mint
Perhaps one of the best things about summertime is biting into a sweet, ripe Georgia peach and hearing the sound of the peel break apart, while the juice runs down your chin. Aside from eating them just as they are, baking with peaches is the way they get devoured most at my house. This season, being the Georgia girl that I am, I’m taking full advantage of The Peach State’s abundant crop. After a visit to my local farmers’ market Saturday morning, I returned home with a large paper bag of slightly soft peaches and fresh herbs to make my Georgia Peach & Wild Blueberry Galette with Orange Mint. A galette is just a fancy French term for a round, rustic, free-form cake. With its flaky, made-from-scratch crust and simple fruit filling, the galette bakes up in just 20 minutes and made for the perfect Saturday afternoon treat to share with my mom and dad when they popped in for a surprise visit.
For the filling, I already had blueberries in my freezer; I’d
picked those with a friend on a Georgia farm back in May. To help my peaches peel a little faster, I scored them on the bottom, then immersed them in simmering water for a few seconds. Check out my Fried Georgia Peach Pies for more detail on how this process works. Allowing the crust to cool in the refrigerator is the most time consuming part of this recipe. One hour does the trick!
You’ll love the sweet flavor of the filling bursting with natural juices from the fruit. The orange mint gives the dish a bright pop of green color and a citrusy boost. Delicious served warm or cold, feel free to use regular mint if you can’t find the orange mint variety. If you make this at home, be sure to share your photos with me using #SomeKindaGood. Happy baking. 😉
Georgia Peach & Wild Blueberry Galette with Orange Mint
Prep time: 1 hour, 20 minutes
Cook time: 20 minutes
Yield: Makes 8 servings
INGREDIENTS
Crust:
1 1/4 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 stick cold butter, cut into small (1/2-inch) cubes
4 to 6 Tbsp ice water
Filling:
3 large Georgia peaches, pitted and sliced
1/4 cup fresh or frozen blueberries
3 Tbsp sugar
1 Tbsp flour
1/2 teaspoon vanilla extract
1-4 teaspoons butter, for dotting
1 egg
Extra sugar for dusting
Orange Mint for garnish
DIRECTIONS
In a food processor, pulse the flour, sugar and salt until well mixed. Add the cubed butter, and pulse until the mixture comes together in little crumbs. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump. Turn the dough out onto a clean surface and form into a disc. Sprinkle with a little flour on all sides, wrap with plastic and place into the refrigerator to chill for an hour.
In a large mixing bowl, toss peaches and blueberries with flour, sugar and vanilla. Preheat the oven with the rack in the middle position to 425°F. Sprinkle vanilla extract over the fruit mixture. Meanwhile, in a small bowl, whisk the egg until smooth and set aside. Once dough has chilled, roll it out onto a lightly floured surface to about a 12-inch circle. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
Arrange the fruit mixture in the center of the dough and dot with as much butter as you see fit. HA! Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion. Note: This does not have to be perfect. Remember, rustic is the keyword here.
Use a pastry brush to coat the dough with your egg wash and sprinkle the entire top and edges with sugar. Bake the galette at 425°F for about 15-20 minutes, until golden brown. Remove from the oven and let cool on a baking sheet for about 15 minutes. Lastly, take a picture of your beautiful creation, post on social media with #SomeKindaGood and tell the world how much you love this food blog. ❤
Enjoy, y’all!
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC TV’s “The Taste,” she is the Statesboro Herald food columnist and past host of the program “Statesboro Cooks.” Lingenfelser is a student at the award-winning Culinary Institute of Savannah. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk or connect with Rebekah on social media by following Some Kinda Good on Facebook, Twitter and Instagram.
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