Indulge in a Late Summer Delight
As summer begins to wind down, there’s no better way to celebrate the season’s bounty than with a scrumptious peach and blackberry galette. This rustic dessert captures the essence of late summer with its glorious combination of past-their-peak peaches and the first flush of wild blackberries. Enjoy this delightful pastry bake that is sure to impress your family and friends.
Why This Galette Recipe Works
This galette features slices of ripe peach and juicy blackberries resting on a creamy ricotta base. Flavored with brown sugar, fresh orange zest, and thyme, the filling complements the pastry beautifully, creating a rich, delightful experience in every bite. The combination of textures—from the crisp pastry to the creamy ricotta and soft fruits—will tantalize your taste buds.
Ingredients You’ll Need
- For the pastry:
- 185g plain flour, plus extra for dusting
- ¼ tsp fine sea salt
- ⅛ tsp baking powder
- 120g cold unsalted butter, cubed
- 85g cream cheese
- 1-2 tbsp double cream
- 2 tsp cider vinegar
- For the orange ricotta base:
- 150g ricotta
- 30g light brown sugar
- Finely grated zest of 1 orange
- 1 tsp thyme leaves, finely chopped
- ⅛ tsp fine sea salt
- For the peaches:
- 2 ripe peaches, halved and sliced
- 2 tbsp caster sugar
- 1 tbsp cornflour
- 2 tsp orange juice
- 100g blackberries
- For glazing:
- 1 small egg, lightly beaten
- 1 tbsp demerara sugar
Instructions
1. Prepare the Pastry: In a food processor, combine the flour, salt, and baking powder. Add the butter and pulse until crumbly. Mix in cream cheese, then add cream and vinegar until the dough comes together. Chill for at least an hour.
2. Make the Ricotta Base: Mix ricotta, brown sugar, orange zest, thyme, and salt in a bowl until combined.
3. Prepare the Peach Filling: In another bowl, toss peach slices with caster sugar, cornflour, orange juice, thyme, and fine sea salt. Add blackberries gently.
4. Assemble and Bake: Roll out the pastry into a circle and spread the ricotta mixture in the center. Heap the peach and blackberry filling on top. Fold the edges of the pastry over the fruit, pleating as necessary. Brush with egg wash and sprinkle with demerara sugar. Bake at 210°C (410°F) for 40-45 minutes until golden brown.
5. Serve with Ice Cream: Allow the galette to cool slightly before slicing. Best served warm with a scoop of vanilla ice cream.
Perfect Pairing
This delightful galette pairs beautifully with a scoop of Haagen-Dazs Vanilla Ice Cream, enhancing the creamy and fruity flavors of the galette.
Enjoy your culinary masterpiece while soaking in the last rays of summer sunshine!
