Peach-Blueberry Galette (Rustic Crostata)

Looking for a delicious and easy to make, summer dessert that everybody will love?!

This homemade rustic crostata with peaches and blueberries is exactly what you need

Here is a summer recipe I'm sure you'll want to try, especially once you see how easy, quick and fun it is.
This rustic crostata has all there is to love about pie. The flaky and buttery crust, just slightly crunchy and sugary at the edges. And the sweet and fruity filling exploding with drip-down-your-chin juicy peaches, and nutrient-packed cute little blueberries. 
And if you are anything like me, you will want to eat your slice right off the panggangan with a big scoop of vanilla ice-cream on the side. 

This is the perfect dessert for those of you that love pie (who doesn't, really?!?) but find the whole process of pie-making a little overwhelming. From choosing the right pie dish, to rolling the dough. From crafting the perfect edge, to baking to the right point without burning the bottom nor the edges. 
With this recipe you don't have to worry about any of these things. Cause a rustic crostata is just a free-style and worry-free delicious pie.

Making crostata is super easy. Especially if you use a stand up mixer or food processor like I did. The dough is ready in no time. You will need to chill it in the refrigerator for about 30 minutes to make it easier to roll. No need for a pie plate, just a baking sheet and some parchment paper to make the clean up easier. Roll in a circle, top with the fruit, fold the edge and bake. 
And the best part of it all...  it doesn't have to be perfect! This is the type of dessert that needs to look homemade  :)
 

Saw my video recipe?? Told ya, it's so easy to make. 
And extremely easy to eat!

*This post first appeared on in August 2017

INGREDIENTS:

YIELD: 10 inch (25 cm) tart, serves about 8   

For the crust:

1. • 1 ½ cups (225 gr) of all-purpose flour, plus a tablespoon for the counter 
   • 2 tablespoons (30 gr) of sugar 
   • ½ teaspoon of salt 
   • grated zest of a lemon 
   • 1 stick (4 oz, 115 gr) of unsalted butter, chilled 
   • 1 egg 
   • around 4 tablespoons (60 ml ) of milk
2. 
   
3. For the filling: 
• 3 large peaches or nectarines 
• 1 cup (140 gr) of fresh blueberries 
• 1/4 cup (50 gr) of light brown sugar 
• 1 tablespoon of cornstarch 
• 1/2 teaspoon of cinnamon 
• pinch of salt 
• 1 egg, beaten
• 1 tablespoon of water
• about 1 tablespoon of sugar crystals 

PREPARATION:

TIME: 30 minutes, plus 30 minutes inactive and 1 hour baking

Combine the flour,  the sugar, salt and the lemon zest in a food processor or mixer bowl. Mix.

Add the butter cut in pieces, and pulse a few time until the butter is reduced to small (pea-size) pieces. Add the egg and milk to the flour mixture. 

Pulse and mix until the dough comes together. Add a little bit more milk if necessary.

Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least 30 minutes. 

In a bowl mix the sugar with the cornstarch, salt and the cinnamon.

Add the peaches cut in slices (about 16 slices each) and blueberries. Toss.

 Preheat the panggangan to 375º F (190º C).

Roll out the dough on a lightly floured surface. Sprinkle the top with flour, and turn the dough often to make sure it doesn't stick to the counter. 

Roll to about a 12 inch to 13 inches (30-33 cm) circle.
Place it on a baking sheet covered with parchment paper, helping yourself with your rolling pin.

Place the fruit in the middle of the dough and distribute evenly (you can arrange the peach slices nicely in circles if you like). Make sure to leave an edge around the border of about 2 inches (5 cm). The tart will come out to be about 10 inches in diameter. 

Fold the edge over the fruit, making some pleads.
If the dough breaks at any point, don't worry! Pinch the dough to seal. 

Beat one egg with a tablespoon of water. Brush the border.  

Sprinkle the edge with sugar crystals and more cinnamon if you wish.

Bake at 375º F (190º C) for about 50 minutes, until golden on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room temperature, or warm ... and how about  with a scoop of vanilla ice-cream?! Delicious!!