July 29, 2020

Peach & Blackberry Galette

I can now add food stylist, camera woman, lighting person, audio engineer, and talent to my resume! This week I made my Peach & Blackberry Galette for the Talk @ Home, and I had to MacGyver my kitchen “studio” for my live-to-tape recording. Luckily, I had plenty of Amazon boxes in the recycling bin; I stacked them together, and voila, perfect camera framing. (see below!)

I had a blast showing Sharon Osbourne and Eve how to make one of my very favorite “Summer Sweet Treats.” To me, nothing says summer quite like biting into a piece of fresh fruit. Peaches are at their peak right now, and what better way to embrace the sweet and sumptuous season than making a Peach and Blackberry Galette. In case you’re not familiar, a galette is a French pie-like-pastry that is a little more forgiving in its construction and appearance. Unlike a pie, which I always feel a little bit of pressure to make look perfect, the beauty of the galette is its imperfection. You tuck the fruit inside the middle and once baked, the crust forms a beautiful frame around the juicy fruit.

Easier than pie and just as delicious, galettes are the best kept secret. I love the simple, rustic elegance of a galette, enveloping peak-season fruit in its free-form crust. Add a scoop of vanilla ice cream, and enjoy a slice while soaking up summer’s best bounty.

Three Insider Tips

  • 1. I use a combination of all-purpose and whole wheat flours in the dough, which lends a slight nuttiness without sacrificing its tender bite.
  • 2. If it’s not peach season or you can’t find juicy, ripe peaches, by all means use a 1-pound bag of frozen, partially defrosted peaches (slice them into ½-inch-thick slices if they’re wider).
  • 3. When making the dough: If the dough feels too dry and does not stick together between your fingers, add more cream by the teaspoon.

Peach & Blackberry Galette

Prep Time :10 mins
Cook Time :30 mins
Serves: 8



  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup whole wheat flour or whole wheat pastry flour
  • 4 tsp granulated sugar
  • 1/8 tsp fine sea salt
  • 10 tbsp  (1¼ sticks) cold unsalted butter, cut into ½-inch pieces
  • 1/3 cup very cold heavy cream, plus more as needed


  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/4 pounds peaches* (4 or 5 medium), sliced into ¼-inch wedges (about 3 cups)
  • 1 cup fresh blackberries
  • 1 tsp finely grated lemon zest
  • 2 tbsp  fresh lemon juice
  • 1 vanilla bean, halved lengthwise and se


  • 1 tbsp heavy cream
  • 1 tbsp turbinado or granulated sugar



  • In a food processor, pulse the flours, granulated sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but still with lots of pea-size pieces, 10 to 15 pulses (make sure not to overprocess). Add the cream and pulse until the mixture is moistened but still clumpy and not fully unified, 10 to 15 more pulses. (If the dough feels too dry and does not stick together between your fingers, add more cream by the teaspoon until you achieve a sticky texture.) Transfer the dough to a floured work surface and gently gather it into a ball. Form a 6 x 1-inch disc out of the dough, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 24.


  • In a large bowl, whisk together the granulated sugar and cornstarch. Add the peaches, blackberries, lemon zest and juice, and vanilla bean seeds and toss gently to combine.


  • Preheat the oven to 400°F.
  • Unwrap the dough, flour it gently on both sides, place it in between two pieces of parchment paper, and let it sit for 3 minutes to soften slightly. Roll out the dough into a 13-inch round, transfer to an unrimmed baking sheet, and chill until ready to use.
  • Remove the top layer of parchment from the dough. Using a slotted spoon, transfer the fruit from the bowl and mound it in the center of the dough, leaving a 1½-to 2-inches border uncovered. Fold the pastry border over the fruit, creating a thick layer to hold the fruit in (the folded dough will overlap in a few places; press the dough together in those spots). Drizzle ¼ cup of the liquid from the fruit bowl on top of the fruit, discarding the rest. Brush the dough generously with the cream and sprinkle with the turbinado sugar.
  • Bake until the crust is golden and the filling is bubbling, 40 to 42 minutes (some liquid may ooze out — this is okay!). Transfer the pan to a wire rack and cool to room temperature, at least 30 minutes. Using a cake lifter or two large spatulas, gently transfer the galette to a serving plate.

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