Wild Blueberry and Peach Galette
This classic French tart is rustic, simple and a perfect showcase for Canada's wild blueberries and local peaches. You can use half wild and half cultivated blueberries as an economic alternative.
Servings: 2 galettes, or 4 to 6 servings
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 318 |
| pro | 4 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 43 g |
| fibre | 2 g |
| chol | 32 mg |
| sodium | 205 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit A | 10% |
| vit C | 12% |
| folate | 25% |
-
2 cups (500 mL) wild or cultivated blueberries
3/4 cup (175 mL) sliced peeled peaches
2 tsp (10 mL) lemon juice
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) tapioca starch or cornstarch
1/2 tsp (2 mL) finely grated lemon rind
Pinch each cinnamon, ground allspice and salt
2 tsp (10 mL) buttermilk or milk
2 tsp (10 mL) Demerara sugar or granulated sugar
Pastry:
1-1/4 cups (300 mL) all-purpose flour
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) salt
1/3 cup (75 mL) cold unsalted butter, cubed
2 tbsp (25 mL) lard
3 tbsp (45 mL) buttermilk or sour cream
Preparation:
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Stir in buttermilk and up to 1/4 cup (50 mL) ice water, 1 tbsp (15 mL) at a time, to form ragged dough. Press into ball; divide in half and press into discs. Wrap in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in large bowl, combine blueberries, peaches and lemon juice. Stir together sugar, tapioca starch, lemon rind, cinnamon, allspice and sa< add to blueberry mixture and toss to coat.
On lightly floured surface, roll out each pastry disc into 9-inch (23 cm) circle. Place on parchment paper–lined baking sheet. Divide blueberry mixture between pastry circles, leaving 1-1/2-inch (4 cm) border. Fold pastry border over filling to form about 6-inch (15 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered.
Brush pastry with buttermilk; sprinkle with sugar. Bake in bottom third of 375°F (190°C) oven until filling is bubbling and thickened and crust is golden, about 35 minutes. Let cool on rack. (Make-ahead: Set aside for up to 24 hours; reheat in 350°F/180°C oven for 5 to 7 minutes.)
Meanwhile, in large bowl, combine blueberries, peaches and lemon juice. Stir together sugar, tapioca starch, lemon rind, cinnamon, allspice and sa< add to blueberry mixture and toss to coat.
On lightly floured surface, roll out each pastry disc into 9-inch (23 cm) circle. Place on parchment paper–lined baking sheet. Divide blueberry mixture between pastry circles, leaving 1-1/2-inch (4 cm) border. Fold pastry border over filling to form about 6-inch (15 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered.
Brush pastry with buttermilk; sprinkle with sugar. Bake in bottom third of 375°F (190°C) oven until filling is bubbling and thickened and crust is golden, about 35 minutes. Let cool on rack. (Make-ahead: Set aside for up to 24 hours; reheat in 350°F/180°C oven for 5 to 7 minutes.)
Additional Information
- Tip: To release even more natural oils from lemon rind, rub it with the granulated sugar before combining with other dry ingredients.
Source
Canadian Living Magazine: August 2008
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