Peach-Blueberry Graham Galette

Eat While: soaking up the last days of summer.

Pairing: The Last Tango in Modena

Inspiration or Source: Bon Appétit

Dedicated Time: 2 1/2 hr.

Components

For the Crust:

2 oz graham crackers (~4 crackers)

1 c flour

1 Tbsp sugar

¾ tsp Diamond Crystal or ½ tsp. Morton kosher salt

10 Tbsp chilled unsalted butter, cut into pieces

2-4 Tbsp ice water

Combine 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, 1 Tbsp at a time, pulsing after each addition, until evenly moistened and dough holds together when squeezed. Pat into a 1"-thick disk and wrap tightly in parchment paper or plastic. Chill at least 1 hour (can chill for up to 3 days).

Preheat oven to 400°F.

For the Filling:

2 large peaches, thinly sliced

2 c fresh blueberries

1 Tbsp cornstarch

¾ tsp finely grated lemon zest

¼ tsp ground cinnamon

⅓ c sugar, plus more

Flour (for surface)

1 large egg, beaten to blend

2 Tbsp chilled unsalted butter, cut into pieces

Toss peaches, blueberries, cornstarch, lemon zest, cinnamon, and sugar in a large bowl.

Unwrap dough and roll out on a lightly floured sheet of parchment to a 12" circle. Arrange fruit on top, leaving a 1¼" border. Lift dough edges up and over fruit, pleating as needed. Dough can become quite soft while doing this. If it starts falling apart, simply put it in the fridge for a few minutes until it stiffens back up. Once ready, slide galette onto a baking sheet; chill 10 minutes.

Brush top of pastry with beaten egg and sprinkle with sugar. Dot filling with butter. Bake until crust is deep golden brown (~40–50 minutes). Some juice may leak out - just try and soak up whatever you can with a paper towel before and after putting in the oven.

Serve warm alongside your favorite ice cream. My favorite vanilla ice cream recipe is here.

*8 servings