The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar
How to Make It
Preheat oven to 425°.
Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.
Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
I have often made this, without using this recipe. I saw a general recipe from Jaques Pepin years ago using golden delicious apples, I think, and I revised it for many other fruits, and use either apricot or currant jam usually for the glaze, sometimes whatever I have. Often add cinnamon, or nutmeg, or a bit of citrus juice and peel. And I use flour or cornstarch as a thickener.sometimes, if the fruit is really juicy. I almost always sprinkle pies that are baked with turbinado, raw, sugar. Family likes the crunch. Using the Pillsbury pie crust makes for an easy fast tart for dessert, too. I think Pepin made his own, or he might have used pate brisee.
I've made this with the bought crust and vowed never again--too thin and without any texture. Today I used the wonderful galette pastry recipe that's on the CL site here under "plum galette." What a difference! And yes, everyone is right--you do need a bit of flour or cornstarch in the fruit if it's juicy and fresh, and I see no need for sugar except some turbinado sugar to dust the top for a pretty sparkle.
As previously suggested, I brushed the inside of my pie crust with an egg wash and sprinkled it with tapioca to prevent juice leakage. I also mixed 1-2 Tbs of tapioca into my fruit before putting it into the pie crust and left off the apricot preserves. It was delicious and my guests were impressed!
This was excellent! However, I made LOTS of changes based on prior reviewers' input. I only made a half recipe (1 galette). I added: 1 1/2 T flour and 1/4 tsp. cinnamon to the peach mixture. I put 1 1/2 T. cornstarch on the crust before putting the filling on it. It barely ran out at all, and these were very juicy, ripe peaches. This was so easy to make; the hardest part was peeling the peaches (I boiled them for 1 minute, then put in ice water.) Served with vanilla bean ice cream!
I should have read your reviews. Used fresh peaches, straight from the orchard, and blueberries straight from the store. Added some cinnamon to the fruit. The recipe definitely should have a binder/thickener of some sort -- had to "mop up" the juices twice during cooking.