A really good fruit galette makes a beautiful dessert, particularly now when peaches and berries are in full season. Pair it with a bit of freshly whipped cream or really good vanilla ice cream, and you cannot go wrong. You might even go the extra mile and make your own pie dough, but I have a better idea. Go to Bi-Rite Market in San Francisco (there are two locations: 3639 18th Street and 550 Divisadero Street) and pick up some house-made pie dough. It will save you a lot of time, and it’s delicious.
Ingredients (serves 8-10)
-1 Bi-Rite frozen pie dough
-8-10 ripe peaches (peeled and cut into slices)
-2 small baskets of blackberries (rinsed and dried)
-1 egg (mixed with a little milk and a quarter of a teaspoon of vanilla extract)
Place the frozen dough in the refrigerator overnight or leave out on the counter for 2-3 hours. Roll out dough on top of a sheet of plastic wrap coated with flour. Roll to at least 1/8 of an inch thickness. Mix the fruit in a bowl and toss with a half-cup of sugar–more or less, depending on the sweetness of the fruit–and 2 heaping tablespoons of flour. Add 1/2 teaspoon of lemon zest and toss. Place onto the middle of the pie crust. Fold the edges up and around the mound of fruit. The edges should hold the fruit intact, but not fully cover it.
Pre-heat your oven to 375 degrees. Place the galette onto a piece of parchment paper on a cookie sheet or similar flat roasting pan. Brush the dough with egg and pour the remainder onto the fruit. Place into the oven and cook until golden and bubbling, approximately 35-40 minutes. If you make it in advance, allow it to cool and then gently reheat for a few minutes at 350 degrees. Serve with the whipped cream or ice cream.