The perfect recipe for summer: A galette with peaches and blueberries (yum).
Edible landscaping is a great way to showcase the seasons and the streets of Serenbe are lined with all kinds of delicious treats including figs, apples, peaches, service berries, a variety of herbs and so much more. A favorite among Serenbe residents are the blueberry bushes found at crosswalks in Grange. They’re only in season for a short time, typically early June to early August when the weather is warm and balmy, and a lighter dessert is the perfect way to end your summer day.
Ali Whittorf, a Serenbe resident and lifestyle, interiors, and food photographer, shared this Peach Blueberry Galette recipe from Bon Appetit. “The recipe is so forgiving and easy to make with kids,” said Ali, who’s been teaching her son how to cook seasonally since he was a toddler. “I eat gluten free, so I substitute with my favorite - Cup4Cup flour and gluten free graham crackers.”
A galette is more free form than a pie, with the dough rolled out in a circle on the pan and filling (in this case peaches and those yummy Serenbe blueberries) arranged in the center. According to Ali, “you can also use a pinch of lavender from your garden if you have it. Just a pinch, or ¼ tsp dried added to the filling.”
PEACH BLUEBERRY GALETTE
Ingredients
4 graham crackers (about 2 oz.)
1 cup (125 g) all-purpose flour 1 Tbsp. sugar
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
10 Tbsp. chilled unsalted butter, cut into pieces
2 large peaches (about 12 oz.), thinly sliced
2 cups fresh blueberries
1 Tbsp. cornstarch
¾tsp. finely grated lemon zest
¼ tsp. ground cinnamon
⅓ cup (67 g) sugar, plus more
All-purpose flour (for surface)
1 large egg, beaten to blend
2 Tbsp. chilled unsalted butter, cut into pieces
Vanilla ice cream (for serving)
Preparation
Make ahead: Dough can be made 3 days ahead. Keep chilled. Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 Tbsp.). Pat into a 1"-thick disk and wrap tightly in parchment paper or plastic. Chill at least 1 hour.
Preheat oven to 400°F. Toss peaches, blueberries, cornstarch, lemon zest, cinnamon, and ⅓ cup (67 g) sugar in a large bowl.
Unwrap dough and roll out on a lightly floured sheet of parchment to a 12" round. Arrange fruit on top, leaving a 1¼" border. Lift dough edges up and over fruit, pleating as needed. Using parchment paper, slide galette onto a baking sheet; chill 10 minutes.
Brush top of pastry with egg and sprinkle with sugar. Dot filling with butter. Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out).
Serve galette warm or at room temperature with scoops of ice cream.