Peach, Blackberry, and Thyme Galette

Another perfect summer time pie using up all of the local fruit that Washington has to offer! This galette is super easy to make. I did it while drinking beers at my beach house with friends and family; it was perfection. I wish that summer could be like that ever day!

Peach, Blackberry, and Thyme Galette

Yields three small galettes, about 12 servings

For the whole wheat pie dough...


2 1/4 Cup whole wheat flour

1/4 Cup brown sugar

1/2 tsp. salt

1 Cup unsalted butter, cold, cut into small pieces

1/4 Cup ice water, plus more if needed


1. Combine whole wheat flour, brown sugar, and salt in a medium bowl and whisk until combined. Use a pastry cutter to cut the butter in until mixture is crumbly and no pieces of butter are larger than peas. Pour the ice water over the dough and mix with a wooden spoon or a spatula until the dough comes together. If the dough isn't coming together, add more ice water 1 Tbsp at a time. Pat the dough into a ball, wrap it in saran wrap, and refrigerate for at least one hour or over night. 

For the filling...


About 1 Cup of blackberries

3 Peaches

About 3 sprigs of thyme, leaves picked and chopped up to be about 1 tsp

1 Tbsp flour

2 Tbsp sugar


1.     In a small bowl, combine the blackberries, chopped thyme, flour, and sugar. Mix so that everything is evenly distributed and the berries are coated. Cover and place in the refrigerator for 1 hour, while the pie dough is chilling.


You will need...

Extra flour for rolling the pie dough

1 egg, beaten for egg wash

sugar, for sprinking

1/2 Cup heavy whipping cream

1 Tbsp. powdered sugar


1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Divide the whole wheat dough into three portions, and roll each out on a lightly floured surface until 1/8 inch thick. Transfer to the baking sheet. Thinly slice your peaches and arrange them on the bottom of the galettes, leaving 2" all the way around. Sprikle the berries over the top Fold the 2" over the filling, encasing it in the middle. Brush your crust with egg wash and sprinkle with sugar. Bake for 25-30 minutes, until crust is golden and the berries are bubbling. 

2. While the galettes are baking, make fresh whipping cream by whipping 1/2 Cup heavy whipping cream with 1 Tbsp. powdered sugar until thick. 

3. Let the galettes cool on a wire rack. Serve warm with fresh whipped cream. 




Krista NelsonComment