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Blackberry Peach Saison Galette

Print Recipe
Servings 4 -6 sevings

Ingredients
  

Crust:

  • 1 ½ cups 180g all-purpose flour
  • ½ teaspoon 3g salt
  • 1 tablespoons 15g sugar
  • 5 tablespoons 70g cold unsalted butter, cut into cubes
  • 4 tablespoons 50g vegetable shortening
  • ¼ cup 48g ice cold beer (pale ale, Saison, wheat beer)
  • 1 tablespoon melted butter
  • 1 teaspoon sanding sugar or granulated sugar

Filling:

  • 8 oz cream cheese softened
  • 1/3 cup 71g granulated sugar, plus ¼ cup (60g) divided
  • 3 teaspoons 12g cornstarch, divided
  • 2 tablespoons 24g Saison beer
  • 2 yellow peaches sliced
  • 6 wt oz blackberries

Instructions
 

  • Add ¾ cup of flour (reserve the other 3/4 cup), salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade and is slightly fluffy and whipped (this will be far more processing than most recipes, but this will create a new fat, making the crust incredibly flakey).
  • Add the remaining flour and pulse 6-8 times or until all the flour has been combined.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
  • Lay a long sheet of plastic wrap on a flat surface, add the dough to the center.
  • Form into a flat disk. Wrap disk tightly in plastic wrap. Chill until firm, about 3 hours and up to three days.
  • Preheat oven to 350.
  • Knead the dough lightly in hands until dough comes together and warms slightly. Roll out on a lightly floured surface to form a large circle, about ¼ inch thick.
  • Cover a baking sheet with parchment paper, transfer the dough circle to the parchment paper.
  • In a medium bowl add the cream cheese, 1/3 cup sugar, 1 teaspoon cornstarch and 2 tablespoons beer. Beat with a hand mixer until well combined.
  • Add the cream cheese to the center of the dough in an even layer, making sure to leave the outer 4 inches of the dough bare.
  • In a medium bowl add the peaches. Sprinkle with 2 tablespoons sugar, and 1 teaspoon cornstarch, toss to coat. Add the peaches on top of the cream cheese layer.
  • Add the blackberries to the bowl, top with remaining 2 tablespoons sugar and 1 teaspoon cornstarch, toss to coat. Add blackberries to the center of the galette.
  • Fold the bare edges of the dough up over the filling, using the parchment paper if necessary.
  • Transfer the baking sheet to the freezer, freeze for 15 minutes. Alternately you can chill in the fridge for 30-45 minutes (or overnight). This will help the galette stay together when baking and help the crust to be lighter and flakier.
  • Brush the crust with melted butter, sprinkle with sugar.
  • Bake at 400 for 30-35 minutes or until crust is golden brown. Allow to cool prior to serving.