I love me some delicious blackberries and peaches. This Peach-Blackberry Gallette is delicious. You will be surprised to hear that it’s a cornmeal Pate Brisee. Crazy ya? It’s basically a rustic pie so don’t start fretting that you have no idea what it is. You’re just fine.
I feel like this recipe screams fall transition. You know, that time of year when school is starting again, it’s still hot, but you can feel change in the air. I love the transition to fall. I love the first day of school, the smell of new clothes, books, pencils and paper. I love that the air takes on a crispness and life just seems so good. This dessert is fall. It’s perfect. It’s beautiful. It’s delicious.
Do you love fall like me? What does this time of year make you think about?
- Recipe adapted By Martha, Martha Stewart that is
- ½ Recipe Cornmeal Pate Brisee (recipe follows)
- 6-7 Fresh Peaches, pitted and sliced
- 2 Cups fresh Blackberries
- ½ Cup Sugar
- Juice of ½ Lemon (about 1 tb)
- 2 Tablespoons Cornstarch
- 1 scant Tablespoon Cinnamon * added by me
- Pinch of Salt
- 1 Large Egg, slightly beaten
- Sanding Sugar for sprinkling
- 2 Cups Flour
- ½ Cup Cornmeal
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 2 Sticks Butter, cold and cut into chunks (UNSALTED)
- ¼-1/2 Cup Ice Water
- On a lightly floured surface, roll out the dough to 14-inch round, about ⅛ inch thick. Transfer dough to a large parchment-lined backing sheet. Refrigerate until ready to use (up to an hour)
- Preheat oven to 375.
- In a large bowl, gently toss the peaches, blackberries, sugar, lemon juice, cinnamon, cornstarch and salt. Arrange everything on top of the dough. Fold up pieces of the dough so each pieces overlaps.
- Brush edges of dough with the beaten egg and sprinkle with sanding sugar.
- Bake for one hour or until bubbling, browning and juicy.
- Serve warm or at room temp.
- In the bowl of a food processor, mix together the flour, cornmeal, salt, and sugar.
- Add the butter and pulse until the mixture is like coarse meal.
- With the machine running, slowly add the ice water until the dough just comes together. Turn out onto a floured surface. Divide in half, place in saran wrap and refrigerate at least one hour or up to 1 day before using.