Wednesday, November 05, 2008

Peach and blackberry galette.

I love blackberries. I love peaches. They should get married. I used to be able to get good peaches form a roadside orchard, but they closed... now what am I supposed to do?! Well, I came across some good ones at a local market, as well as some local blackberries, and decided I needed pie. Well, my fave crust is a cornmeal pate brisee, b/c its so freaking easy and tasty (and durable, but tender)!

Pate Brisee (makes 2 crusts, so you can save 1 in the freezer!)
2 c AP flour
1/2 c cornmeal
1 t salt
1-2 T sugar
1 c cold unsalted butter, cut into smallish pieces
1/4 cup sour cream
1 T cold vinegar
Ice water

1. Combine the flour, cornmeal, salt and sugar. Add the butter and work in until sandy with fingers.
2. Add sour cream and vinegar and work in. Slowly sprinkle in the ice water until a nice dough forms.
3. Divide dough in half and put one in the freezer for later! Take the other one and let rest in fridge for 20-30 mins before rolling out to form a disc. This will firm it up a bit so its a little more sturdy. Roll out until about 1/8'' thick and proceed to...

Peach and Blackberry Galette
1 rolled out Pate Brisee crust
2 c blackberries
3 peaches
1/4 c sugar
2 T cornstarch
dash of vanilla
1 egg, lightly beaten

1. Preheat oven to 375F.
2. Toss together blackberries, peaches, sugar, vanilla and cornstarch. Arrange fruit mixture on top of the dough, leaving a ~2'' open space around the edge. Fold border over fruit mixture.
3. Brush pastry edges with egg. Bake until crust is golden, ~30-40 minutes.

I realize my border in more than 2'', but whatever, I made a
double so I used the whole pate brisee recipe.


1 comment:

  1. Loved your comment on my apple post, made my husband laugh. Thanks.