Peach and Blackberry Galette Recipe

This easy summertime galette, loaded with peaches and blackberries, comes from Katie Button, a 2015 F&W Best New Chef. “What I love about galettes is that they’re so user-friendly,” Button says. “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.” This seasonal dessert is only subtly sweet, so add a nice scoop of creamy vanilla ice cream if you’d like.

Frequently Asked Questions

How do you keep the bottom of a galette from getting soggy?

Fruit tends to release a lot of liquid as it cooks; for this galette, Button takes a few steps to stave off sogginess. First, she adds cornstarch to the filling, which helps absorb the liquid and thicken the mixture. She also puts the galette into the oven at a high initial baking temperature of 425°F, lowering it after 15 minutes so the dessert can finish cooking without burning. The result is a flaky crust with a perfectly glossy, jammy filling — and a crisp bottom.

What is the difference between a pie crust and a galette crust?

Not much, at least when it comes to the composition of the dough itself. The difference is more about the shape. For a pie, the dough is pressed into a round pan and often gets finishing touches like a crimped edge or a lattice on top. A galette is much more freeform: The rolled-out dough is laid directly on a baking sheet, and the edges are folded over the filling to make a rustic little package.

Notes from the Food & Wine Test Kitchen

This summery galette has a fun secret ingredient: thyme, which goes surprisingly well with the luscious fruit. “The nice thing about this recipe is that it’s not too sweet, and proves that thyme and blackberries are truly best friends,” Button explains. “The herb brings out a different floral component to the dessert that’s unexpected and delicious.”