This has to be the easiest dessert ever! A peach blueberry gallette that’s a snap to make and can be made with just about any fresh fruit.
A couple of weeks ago, I attended a Knife Skills Class at the Salt Lake Culinary Center. I had recently been there for the Everything Food Conference and that experience prompted me to take some classes. It’s always good to brush up on your basic kitchen skills, and using a knife is such an important part of the cooking process. Proper knife handling makes chopping, dicing and slicing faster and more efficient. I knew I had a bunch to learn and this class was worth every penny. Not only did we learn some basic skills, but we also brushed up on knife safety and knife care.
Knife care is essential if you want to keep your cutlery in tip-top shape. One thing they stressed and I’ll say it here is DO NOT USE an electric knife sharpener. They called it an electric knife “ruiner.” Why? Because it’s too rough on the knives. they eat away at the edge and you cannot see what’s going on. And they’re expensive. Save your money, buy a sharpening stone on Amazon and gently sharpen the knife.
Part of the class involved cooking because we HAD to put our new found skills to good use, right? We made some veggie fajitas, salsa and this delicious dessert. It was so easy, I had to make it again! In class, we made the dessert with apples and rhubarb, but I didn’t have either at home. But, I did have some peaches and fresh blueberries, so when I made it for hubby again that same night that’s what I used. It added such good flavor and color.
When I said simple, I meant it. This one is so easy and quick to prepare you can do it during the week and not have to wait until the weekend. Most of the time is in the baking process, but the prep time is a snap. Especially if you use refrigerated pie dough instead of baking from scratch. Those shortcuts sure come in handy!
This recipe has just a few ingredients and you probably already have it all on hand. But still, any dessert that starts with refrigerated pie crust works for me.
1 refrigerated pie crust, laid out on parchment paper
2 fresh peaches sliced into thin wedges
1 teaspoon ground cinnsmon
1 Tablespoon vanilla
1/2 teaspoon sugar
A handful of blueberries
1 egg, beaten
Sugar in the Raw
2 Tablespoons butter, divided into four equal pieces
Preheat the oven to 350. Lay out the pie crust on parchment and place on a cookie sheet. Mix the peaches with the cinnamon, vanilla and sugar.
Spread the peach slices onto the crust, leaving a 1″ border. You can fan the wedges out and make them look fancy if you want.
Sprinkle the blueberries on top.
Fold the edges of the crust over the peaches.
Brush the edges with eth egg wash. Sprinkle the sugar over the folded edges. Place a piece of butter over the apples equally apart.
Place the gallette into the oven and bake for 45-55 minutes. Allow to cool a bit before cutting and serving. Top with ice cream if you wish. This is one you’ll make again and again.