PEACH AND BLUEBERRY GALETTE

Pie baking with sweet summer fruit might feel daunting when heat melts the roadways!!  But galettes are the easy prep cousins to turn to when peaches ripen on the counter and extra blueberries wait in the fridge.  A pre-made, rolled pie crust is just the right size for this European summer dessert.  Line a pie plate with parchment paper for easy serving and clean-up.

• 1 cup blueberries, washed and stemmed
• 1 large peach, peeled and sliced
• 1/2 cup sugar
• 1 refrigerated, rolled pie crust
• Sugar
• Lemon juice
• Cornstarch

Place blueberries in saucepan with sugar and 1 tblsp lemon juice.  Gently warm until sugar is melted and berries have softened.  Remove from heat and stir in 1 tsp cornstarch.  Cool to room temperature.  Genty lower unrolled pie crust into parchment paper-lined pie plate—making sure bottom/sides of crust are not stretched.  Pour blueberries into center of crust and spread peach slices over berries—bringing a few berries up over the peaches.   Fold edges of crust over the fruit and pleat all the way ‘round.  Dampen pleats and top with sugar.  Bake in pre-heated 400’ oven for 10 minutes—lower heat to 375’ and bake for about 30 minutes more.  Galette is done when berries are bubbling and crust is nicely browned.

The Kitchen Hive