Shake the sand from your sandals, set your sunglasses on the table, grab a couple of those peaches sitting on the counter and get to work. You’re making a Peach & Blueberry Galette with Homemade Crème Fraîche. This galette won’t keep you from your summer fun for long, I promise. It’s a free-form tart, which can be translated as “easy to make”: roll the dough into a circle, top with fruit, fold up the edges and bake. The galette dough can be made in the food processor in less than 10 minutes (or by hand with a little extra effort). Since the dough is suitable for both sweet and savory galettes, reserve one of the two dough portions for an appetizer or light dinner later in the week (savory galette recipe to come next week!).
Serve the galette with homemade crème fraîche, a velvety, thick and slightly tart cream that pairs wonderfully with the sweet fruit on the galette. If the thought of dabbling in the dairy arts is daunting, this is a good place to start: heavy cream and buttermilk are left to sit overnight until thickened and then chilled. And there you have it—crème fraîche. Crème fraîche can be quite expensive in the grocery stores, so take advantage of this simple recipe and make your own. Not only that, it’ll save you a trip to the store, and that means more fun in the sun.
All the recipes below are from the cookbook Baking with Julia, written by Dorie Greenspan. The galette dough and berry galette version were contributed to the cookbook by Flo Braker.
Peach Blueberry Galette with Homemade Creme Fraiche
Feel free to substitute 1½ cups fresh berries for the peaches in this galette.
½ recipe galette dough, chilled (see recipe below)
2 peaches, sliced
¼ cup blueberries
1 tablespoon plus 1 teaspoon sugar
1 tablespoon honey (optional)
1 tablespoon cold unsalted butter
homemade crème fraîche (see recipe below)
Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
Put the dough on a lightly floured work surface and roll it into an 11-inch circle that’s about 1/8–inch thick. Sine the dough is soft, you’ll need to lift it now and then and toss some more flour under it and over the top. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
Spread the peaches and blueberries over the dough, leaving a 2- to 3-inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey, if you’re using it. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. (Because you’re folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally—just go with it.) Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar.
Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Slip a wide spatula or small baking sheet under the galette and slide it onto the cooling rack. Serve warm or a room temperature, cutting the tart with a pizza wheel or sharp knife. Serve each slice with a spoonful of crème fraîche. The galette is best eaten the day it is made.
This simple-to-make dough makes enough dough for two 8-inch galettes. Freeze the second portion of dough for a quick dessert later.
3 tablespoons sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
To make the dough by hand, stir the sour cream and ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing the once or twice just to coat them with flour. With a pastry blender or fork, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger one will make it flaky.
Sprinkle the cold sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you’ve added all of the sour cream, the dough should be moist enough to stick together when pressed; if it’s not, add additional cold water, 1 teaspoon at a time. With your hands, gather the curds of dough together. (You’ll have a soft, malleable dough, the kind you might want to overwork.)
Turn the dough out of the bowl and divide it in half. Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
To make the dough in a food processor, stir the sour cream and ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Remove the dough from the processor, divide it in half, and press each half into a disk. Wrap in plastic and chill at least 2 hours.
Storing. The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator. It is convenient to roll the dough into rounds, places parchment between each round, and freeze them wrapped in plastic; this way you’ll need only about 20 minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette and baked.
Homemade Crème Fraîche
For best results, do not use ultra-pasteurized heavy cream. The pasteurized heavy cream I used thickened nicely in 12 hours.
Makes about 1 cup
1 cup heavy cream
1 tablespoon buttermilk
Put the heavy cream and buttermilk in a jar or container with a tight-fitting lid and shake it a couple of times to blend the two liquids. Let the jar sit at room temperature for 12 to 24 hours, or until it thickens. (Keep an eye on it: Crème fraîche will thicken faster in a warm room than a cool one.) Once thickened, chill the crème fraîche for at least 1 day before using. Refrigerated, the crème fraîche will keep for 2 weeks and become tangier.