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Peach and Blueberry Galette
from Jo Cooks

Name: Peach and Blueberry Galette
Prep time: 15M
Cook time: 45M
Total time: 1H
Ingredients: 1¼ cups all-purpose flour, chilled in the freezer for 30 minutes; ¼ teaspoon salt; 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again; ¼ cup sour cream; 2 teaspoons fresh lemon juice; ¼ cup ice water; 2 large peaches, slices about ¼ of an inch in thickness; ¼ cup blueberries; ¼ cup organic coconut palm sugar or brown sugar; 1 egg for egg wash; ¼ cup sliced almonds (optional)

Ingredients

You need 11 Ingredients

¼ cup sliced almonds (optional)

1 egg for egg wash

¼ cup organic coconut palm sugar or brown sugar

¼ cup blueberries

2 large peaches, slices about ¼ of an inch in thickness

¼ cup ice water

2 teaspoons fresh lemon juice

¼ cup sour cream

8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again

¼ teaspoon salt

1¼ cups all-purpose flour, chilled in the freezer for 30 minutes

Steps

Showing 3 out of 6 Steps

Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
In a bowl toss the peaches, blueberries and sugar together.
Start by making the pastry dough. Add the flour and salt to a large bowl and slightly whisk. Cut the butter in pieces and add to the bowl. Using a pastry blender or two knives cut but butter in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

View the remaining steps at
Jo Cooks

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

http://www.jocooks.com/