If You Like Peaches and Blueberries, You’re Going to Love This Recipe

Before we learn how to make this delicious Peach and Blueberry Galette, let's first define what a galette is. A galette (pronounced guh-let) is a flat round cake of pastry or bread and Merritt Bates-Thomas, of Instagram's Kitchen Transition, has created one that features peaches and blueberries. Here's how to make it!

The total prep time for this recipe is 15 minutes. It bakes for 30 minutes and you need to let it cool for about 15 minutes before serving.

PEACH BLUEBERRY GALETTE

5 small fresh peaches, sliced

1 cup fresh blueberries

1/4 cup granulated sugar

1 tablespoon cornstarch

1 ready-made rollout pie crust

DIRECTIONS:

Preheat oven to 350 degrees F.  

Roll out your pie crust on a baking sheet lined with parchment paper.  *If adding pesto to the crust, prepare according to the directions below.  

Wash and slice fresh peaches and place in a mixing bowl.  Wash and strain fresh blueberries and add to sliced peaches.  In a small bowl, mix together sugar and cornstarch.  Pour over peach blueberry mixture and gently toss to coat the fruit mixture.

Add a thin layer of pesto to crust to within an inch of the edge of the pie crust if desired.  Spoon fruit mixture onto crust leaving about a 2-inch border of the crust to create the galette fold.  Gently fold the edges of the crust up over the outer edge of the fruit to create a pleat pattern overlapping the dough as necessary.  Put juices from fruit into the galette.  

Brush the crust with egg wash, if desired.  Bake until the filling is bubbly and the crust is golden brown, about 30 minutes.  

Remove from the oven and allow to cool for at least 15 minutes before serving.  Add whipped topping or vanilla ice cream, if desired.  Cover and store leftover galette in the refrigerator for up 3 days.

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Now, Merritt is known for her recipe "transitions" and here's one for this galette. If you're adding a Simple Basil Pesto to the crust, here's how to make it.

In a small food processor, pulse 1 cup fresh basil leaves, 1/2 tablespoon olive oil, and a pinch a salt until blended and the basil is finely chopped. 

What's Cookin'? is sponsored weekly by Kight Kitchen Interiors of Owensboro.