Peach & Blueberry Mini Galette
A marriage of two favorite summer fruits that elevate the entire flavor of the tart. With attention to key ingredients in the pastry that add a deeper flavor, this tart is a delicious way to end the summer season in the garden.
Ingredients
Pastry
- 1/2 cup whole wheat flour
- 1/4 cup unsalted butter, chilled
- 1/8 cup sugar (or 2 tablespoons), to taste for sweetness
- 1/8 tsp salt
- 1-2 Tbsp fresh orange juice
Peach & Blueberry filling
- 2 medium peaches (or 1 large peach)
- 1/4 cup blueberries
- 1 Tablespoon brown sugar
- 1-2 Tablespoons toasted sesame seeds
- 1 Tablespoon toasted almond slices
- 1 egg for egg washing the pastry
Instructions
Pastry
- In a food processor, combine the flour, sugar, butter and salt. Pulse until combined, but still loosely.
- Add the orange juice, just enough until combined.
- Roll up in a ball and flatten the pastry into a disc, then wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.
Filling
- Prepare the peaches as you did for the jam. Score the bottom of each peach with an "X", then place in boiling water for at least 45 seconds. If you see the corners of the peel curling, you know they are done. Place in a cold water/ice bath. Then peel each peach. Using a paring knife, slice each peach in half, carefully remove the pit and keep the two halves in tact.
Preparing and Baking the Tart
- Preheat the oven to 400 degrees Fahrenheit.
- Roll out the pastry to a round shape, trim as necessary/desired. Place parchment on a baking sheet and place the pastry on the pan. Arrange the peach halves, hulled side down (dome facing up). Place blueberries on the outside of the peaches and then, having left an inch all the way around free of fruit, fold over to create an edge. Now, add the rest of the blueberries to the middle of the tart. Sprinkle brown sugar on top.Whisk the egg in a small bowl and then brush the egg wash on the pastry. Sprinkle the toasted sesame seeds on the pastry.Bake for 20 minutes or until golden brown.
Serving
- Sprinkle the toasted sesame seeds on the tart once finished baking. Serve with vanilla gelato and pair with a hot cuppa.