Blackberry Peach Galette

By cwaldron09

Ingredients

• For the Crust:
• 1 stick butter, cold, cut into 1/2 tablespoon pieces
• 1 1/4 cups all purpose gluten-free flour
• 1/4 cup cold water
• Pinch of salt
• For the Filling:
• 1/4 cup blackberry preserves
• 1/4 teaspoon vanilla extract
• 1 pound peaches, thinly sliced, skin on

Details

Servings 8
Preparation time 60mins
Cooking time 120mins
Adapted from delightglutenfree.com

Preparation

Step 1

1. To make the crust, place butter in freezer for 15-20 minutes before making dough. Pulse flour in food processor to aerate. Add pieces of cold butter and pulse until there are no butter pieces larger than a pea. Add water, 2 tablespoons at a time, pulsing in between additions. Add water until mixture resembles large curds.

2. Turn pie dough out onto plastic wrap. Gently use plastic wrap and hands to form dough into a disc. The mixture may be slightly crumbly. Chill in the refrigerator for at least 2 hours before using. Bring to a cool room temperature before rolling out.

3. Roll out pie dough to a 12 inch circle on gluten free floured parchment paper and put on a baking sheet. Set aside.

4. Stir together blackberry preserves and vanilla extract in a small bowl. Using a pastry brush, gently brush the preserves onto pie dough, leaving a 2 inch perimeter around the edges.

5. Place peach slices on dough in a circular pattern working from the outside to the inside.

6. Gently fold over edges of dough, using the parchment paper to help if needed. Pinch together creases with fingers, sealing the dough. Chill for at least 1 hour before baking.

7. Preheat oven to 425 degrees F. Bake galette for 10 minutes. Lower heat to 375 degrees F and continue to bake for another 35-40 minutes until preserves bubble and crust is golden brown. Cool completely before serving.