Fruit Pizza Recipe

Peach Berry Galette
The galette is a rustic, no-fuss, free-form tart. The crust contains cornmeal, which helps it withstand juicy fillings like berries and peaches. Any combination of berries or stone fruit will work in this simple dessert. Peaches just happen to have been abundant lately.

Peach Berry Galette

Peach Berry Galette

Recipe for Galette Filling

  • 4 large peaches, skinned and sliced
  • ½ pint raspberries
  • ½ pint blueberries 
  • Juice of ½ lemon 
  • Zest of ½ lemon
  • 1 tablespoon butter
  • 1 + tablespoons sugar plus more for sprinkling on top at the end

This dough recipe was adapted from Baking with Julia. Using the food processor method, I find that I can make the dough in less than five minutes. However the dough must be made in advance and allowed to chill before baking.

 

Peach Berry Galette

Recipe for Galette Dough
(makes 1 large 10” galette)

Peach Berry Galette

  • 3 tablespoons of sour cream
  • 1/3 cup ice water
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 7 tablespoons cold unsalted butter, cubed

Step-by-Step Baking Instructions

1. Add the dry ingredients to a food processor and pulse them until combined.

Peach Berry Galette
2. Add the cold butter cubes and pulse them again until the mixture resembles a coarse meal.

Peach Berry Galette

3. Mix the sour cream, vanilla, and ice water together to form a slurry.

Peach Berry Galette

4. While running the food processor, pour the wet ingredients in through the feeding spout. Pour steadily and swiftly to incorporate the liquid without over working the dough. Stop the machine before the dough even fully comes together. It should be wet in some areas and dry and crumbly in others.

5. Pour the dough out onto a sheet of plastic wrap and pat it into a disk. Use the edges of the plastic wrap to push the dry areas into the wet areas until the dough feels consistent. Do not knead the dough…simply coax it around until it holds loosely together.

6. Seal the dough within the plastic wrap then squish it down a little to form a tight patty. Put the dough in the refrigerator and allow it to rest for at least 2 hours or ideally overnight.

7. Skin and peel four large peaches. To skin peaches, carve an X in the skin on the bottom, drop them in boiling water for 30-60 seconds, then plunge them into ice water before easily peeling away the skin.

 

Peach Berry Galette

8. Slice the peaches and toss them in a bowl with the raspberries, blueberries, lemon juice, lemon zest, and sugar.

Peach Berry Galette

9. Roll out the galette dough into a circle. Trim rough edges. Or don’t trim the edges at all for the most rustic look.

Peach Berry Galette

10. Pour the fruit mixture into the center of the dough circle and pile it into an even mound.

Peach Berry Galette
11. Fold the dough up and around the edges, pleating it 6 or 7 times around.

Peach Berry Galette
12. Dot the filling with the butter.

13. Brush the dough lightly with water and sprinkle it with 1 T or more of sugar. Better yet, sprinkle a little sugar over the entire top of the galette.

14. Bake at 400° on a parchment lined pizza (or sheet) pan for 40-60 minutes or until the crust is a deep golden brown and crispy all around.

15. Allow the galette to cool on the pan for at least 10 minutes then transfer it to a wire rack to cool.

Ideally, eat a galette warm after baking. This particular dessert pairs well with a dollop of crème fraîche, sour cream, yogurt, or vanilla ice cream on each slice.

Peach Berry Galette

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Comments

Fruit Pizza Recipe — 3 Comments

  1. hi my name is MALLORY I am 9 years old I saw you on TV all I WANT pople too get me for my birthday is money to by cooking stuff and if they do not they can by me cooking stuff.i saw you only use modaling chocolate becouse fondent is gooey and the chocolate melts in your mouth

    • Hi Mallory,
      Thanks for writing. When I was your age, I asked for an Easy-Bake oven for my birthday because I didn’t know squat. Then here you are talking about modeling chocolate like a pastry chef. You are way ahead of the curve. Kudos.
      P.S. Cooking stuff is all that I ever want for my birthday too.

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