Wild Blueberry and Peach Galette

By The Canadian Living Test Kitchen

82 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	318318 cal
pro	4 g4g pro
total fat	15 g15g total fat
sat. fat	8 g8g sat. fat
carb	43 g43g carb
fibre	2 g2g fibre
chol	32 mg32mg chol
sodium	205 mg205mg sodium
% RDI:	-
calcium	33 calcium
iron	1010 iron
vit A	1010 vit A
vit C	1212 vit C
folate	2525 folate

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.

Ingredients

2 cups cultivated blueberries 2 2cups cupscultivated blueberryblueberries or wild blueberries
3/4 cup sliced peeled peaches 3/4 3/4cup cupsliced peeled peachpeaches
2 tsp lemon juice 2 2tsp tsplemon juice
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tbsp tapioca starch 2 2tbsp tbsptapioca starch or cornstarch
1/2 tsp finely grated lemon rind 1/2 1/2tsp tspfinely grated lemon rind
1 Pinch cinnamon 1 1Pinch Pinchcinnamon
1 Pinch ground allspice 1 1Pinch Pinchground allspice
1 Pinch salt 1 1Pinch Pinchsalt
Pastry:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
2 tsp granulated sugar 2 2tsp tspgranulated sugar
1/2 tsp salt 1/2 1/2tsp tspsalt
1/3 cup cold unsalted butter , cubed1/3 1/3cup cupcold unsalted butter, cubed
2 tbsp lard 2 2tbsp tbsplard
3 tbsp buttermilk 3 3tbsp tbspbuttermilk 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 salt ; 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