The Perfect Summer Treat: Blueberry & Peach Galette with a Bourbon Glaze
Summer has arrived with full force, and despite the heat and humidity, I can’t get enough of the juicy fruits that are in season. Peaches are one of my summer favourite summer fruits, with their soft, sweet and succulent flesh. Summer is all about enjoying the fresh and seasonal produce that nature has to offer. And one of the best ways to do that is to bake with them. But what if I told you that you can turn these fruits into a stunning dessert that will wow your family and friends? A dessert that is so simple to make but yet elegant all showcasing the flavors and colors of summer. That’s right, I’m talking about a blueberry and peach galette with a bourbon glaze.
A galette is a rustic, free-form tart that is easy to make and looks gorgeous. The blueberry and peach filling are sweet and tangy, and the bourbon glaze adds a kick of flavor and shine. Trust me, this is the perfect summer treat you need to try!
What is a galette?
A Galette is a French term for a round, flat pastry that is folded over the filling, creating a beautiful, rustic look. You don’t need a pie dish (Which I love) or a special pan, just a baking sheet and some parchment paper. (This is my kind of baking… SIMPLE & EASY – you really can’t go wrong but trust me as easy as it is; it WILL impresses your guests!)
There are different kinds of galettes, such as the galette des rois, which is a puff pastry cake with frangipane and a hidden charm, or the galette complète, which is a buckwheat crepe with cheese, ham and egg. Galettes are popular in French cuisine and can be adapted to various seasons and occasions!
Tips and tricks on making non fuss galette:
When making this Peach Galette with Bourbon Glaze…I’m all about quick and easy. With the busy lives we live there is nothing wrong with using store bought short crust pastry. Obviously, if you do love making pastry then please by all means go ahead and make your own short crust pastry. I am sure google will be able to help you find a gorgeous short crust pastry recipe.
Fresh fruits are the best, however I used tinned peaches. I know… I know… please don’t judge. I wasn’t in the mood for destoning, peeling and cutting up the peaches. With loadshedding, you don’t have the time to still struggle with tidily bits.
Just make sure the tinned peaches are well drained before adding them to the pastry. It may make your pastry bottom soggy. Hence it is important that the corn starch/custard powder coats the fruit well as it will absorb the juices.
Most galette recipes call for the fruit to be tossed and coated in corn starch. But once again, I am all for breaking the rules! I used custard powder instead. It is pretty much the same thing except it does give it a much richer flavour and adds to a lovely colour.
You can also try this recipe with other fruits, such as apples, pears, nectarines, plums, apricots, or berries.
Have fun and be creative! It is your turn to shine in the kitchen.
Don’t skip out on the bourbon glaze as it does add a hint of warmth and shine to your galette. Most importantly please use the good stuff! Trust me…It makes all the difference!
Enjoy this peach galette with your family and friends, or treat yourself to a slice for breakfast or a snack.
It’s a delicious way to celebrate the summer and the bounty of peaches.
**The recipe inspiration came from Pink Haired Pastry Chef.**
I paired my Blueberry and Peach Galette with Bourbon Glaze with a Fortified Chenin Blanc from Perdeberg
This is a delicious and elegant fortified wine from South Africa, made with 100% Chenin Blanc grapes. It has a deep gold color and a rich aroma of dried apricots, ripe yellow fruit, and peach. The taste is sweet and tangy, with notes of honeycomb and candied fruits. The wine has a fresh and full mouthfeel and a long and smooth finish. All these note compliments the flavours of the Blueberry & Peach Galette with Bourbon Glaze. (Full Wine Review Coming Soon!)
Blueberry & Peach Bourbon Galette
Ingredients
Peach and Blueberry Galette
- 1 (500g) Store bought short crust pastry
- 2 x 410g Tinned Sliced Peaches (Drained and reserve syrup)
- 150 g Blueberries (Fresh)
- 60 ml Brown Sugar
- 2 Tbls Custard Powder
- 10 ml Milk
Bourbon Brown Sugar Syrup/Glaze
- 100 ml Brown Sugar
- 50 ml Maple Syrup
- 200 ml Water / drained peach syrup
- 60 ml Bourbon
Instructions
Pastry
- Preheat the oven to 180°c or 160°c if fan assisted.
- Lightly flour a work surface and roll out the short crust pastry. Using the 30cm cake tin as a guide. Cut the pastry. Transfer the cut pastry on a parchment paper lined tray. Set aside.
- Drain the peaches into a bowl. Reserving the syrup.
- Now coat the peaches with 1 tablespoon of sugar and the custard powder. Make sure the peaches are evenly coated.
- Spoon and arrange the peaches in pattern of your choice on to the pastry. Just make sure you leave a 5cm edge. This is so that you can fold the pastry over.
- Take the edges of the pastry and press them inwards and on top of the edges of the sliced fruits. Now sprinkle the blueberries.
- Brush the pastry lightly with milk and sprinkle the rest of the brown sugar over the pastry and fruits.
- Bake for 30-40 minutes until all the pastry has turned an even golden brown.
Bourbon Brown Sugar Syrup
- While the galette is baking, add the brown sugar, maple syrup and water or peach syrup to a small saucepan.
- Boil for 5-10 minutes until the syrup begins to thicken.
- Add in the bourbon and whisk well. Allow to boil for another minute and take off the heat.
- Once the galette is baked, brush the syrup over the peaches and drizzle a bit more to serve. Serve warm with a dollop of vanilla ice-cream.