Cooking With Chef Hermann: Peach and Blackberry Galette ...

Peach and Blackberry Galette

components:

1- 9" pie crust

1 lb. peaches peeled and sliced

1 tsp lemon juice

2 TB cornstarch

2 tsp fresh thyme

10 oz. Blackberries, divided

¼ C sugar

1 tsp rapid gel

Egg Wash: 1 egg yolk with 1 TB water

1 TB sugar for sprinkles

directions:

mix together the sugar and quick gel and add it to four oz. of the blackberries. prepare dinner four-5 minutes except thick, then add the closing black berries.

Roll out the pie dough to 1/eighth inch.  Brush the center with the blackberries/jam. Leaving about a 1 inch margin.  combine together the peaches, lemon juice and cornstarch. Sprinkle the peaches over the blackberries. Sprinkle desirable with sugar

Fold the perimeters of the galette over the filling a little bit.  Brush dough with egg wash.

Bake in four hundred diploma oven unless crust is golden and filling is thick. You may brush the baked galette with clear or apricot jelly (non-compulsory).