Food Recipes Desserts Fruit Desserts Summer Peach and Blackberry Galette 5.0 (4) 9 Reviews “What I love about galettes is that they’re so user-friendly,” says Chef Katie Button, BNC class of 2015. “No matter how you fold or crimp them, they always look beautiful; in fact the more rustic they look, the prettier they seem to be.” Button’s easy-to-make galette dough bakes into a flaky crust with a crisp bottom thanks to a high initial baking temperature, which is then lowered to finish cooking, allowing the filling get perfectly glossy and jammy. “The nice thing about this recipe is that it’s not too sweet,and proves that thyme and blackberries are truly best friends. The herb brings out a different floral component to the dessert that’s unexpected and delicious.” By Katie Button Katie Button Restaurant: Cúrate (Read a review) Location: Asheville, NC Why She's Amazing: Because she's channeling the skills she gained through her envy-inducing background to make authentic Spanish tapas. background: Internship at El Bulli (/sites/default/files/oses, Spain); Jean-Georges (New York City), The Bazaar by José Andrés (Los Angeles) Quintessential Dish: Fried eggplant with honey and rosemary How She Got into the Food Business: Her mother was the chef-owner of a catering business in Mountain Lakes, New Jersey. Alternative Career: Button was about to start a PhD program with the National Institutes of Health before dropping out to pursue a culinary career. On El Bulli: After a stint as a server, Button later returned to do a seven-month internship in the pastry kitchen. "We made something like 50,000 chocolates that season," she says. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson Active Time: 25 mins Total Time: 4 hrs 20 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for work surface 1/3 cup plus 2 tablespoons granulated sugar, divided 3/4 teaspoon kosher salt, divided 10 tablespoons unsalted butter (5 ounces), chilled and cut into small cubes 4 to 5 tablespoons ice water, divided 2 tablespoons cornstarch 1 pound peaches, peeled and cut into 1-inch-thick wedges 8 ounces fresh blackberries 2 tablespoons unsalted butter, melted 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice 4 thyme sprigs 1 large egg, beaten 2 tablespoons light-colored jelly or jam (such as apple or apricot) Directions Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in bowl of a food processor. Pulse until well combined, about 5 times. Add cubed chilled butter; pulse until mixture resembles small peas, about 12 times. Add 1/4 cup ice water; pulse until mixture is evenly moistened, about 8 times. Mixture should hold together when pinched. If it doesn’t, add remaining 1 tablespoon ice water, 1 teaspoon at a time, pulsing 3 times after each addition. Turn mixture out onto a clean work surface. Shape into a ball, and flatten into a disk. Wrap tightly in plastic wrap. Chill at least 2 hours or up to 3 days. Unwrap dough, and place on a lightly floured surface. Roll out into a 14-inch circle (about 1/8 inch thick). Trim into a 12-inch circle; discard scraps. Place dough circle on a parchment paper–lined rimmed baking sheet, and chill, uncovered, until firm, about 30 minutes. Meanwhile, preheat oven to 425°F. Whisk together cornstarch, 1/3 cup sugar, and remaining 1/4 teaspoon salt in a large bowl. Add peaches, blackberries, melted butter, lemon zest and juice, and thyme sprigs; toss to combine. Arrange fruit mixture in center of chilled dough circle, leaving a 1 1/2-inch border. Fold dough edges up and over filling (dough will only partially cover filling), pleating every 3 inches. Lightly brush folded dough edges with beaten egg. Sprinkle dough edges and filling with remaining 1 tablespoon sugar. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (without opening oven door), and bake until crust is golden brown and fruit mixture bubbles in middle, 40 to 45 minutes. Transfer baking sheet with galette to a wire rack, and let cool 30 minutes. Microwave jelly in a small microwavable bowl until melted, 30 to 45 seconds, stirring every 15 seconds. Brush jelly over warm fruit filling. Serve galette warm, or let cool completely to room temperature, about 1 hour. Make Ahead Galette dough can be wrapped well in plastic wrap and chilled up to 3 days or frozen up to 3 months. Originally appeared: July 2020 Rate It Print