The crust for this tasty blackberry and peach galette is made from whole wheat. This is a lovely, rustic dessert that is great for summer!
Filling – 5 ripe peaches, peeled and sliced – 6 ounces of blackberries (one small container) – 1 teaspoon cinnamon – ½ teaspoon nutmeg – 1 teaspoon vanilla extract – 2 tablespoons butter, cut into small piece – 1 tablespoon honey – 1 tablespoon raw sugar Whole wheat galette crust* – 1 ¼ cups whole wheat pastry flour or whole wheat flour – ½ teaspoon salt – 8 tablespoons cold unsalted butter, cubed – 4–6 tablespoons ice water – raw sugar, for dusting
The crust must be prepared first to chill in the fridge. Mix flour and salt in a large bowl. Cut cold butter with a pastry cutter or butter knife and hands until coarse crumbs form.
Add four tablespoons of ice water and stir until it forms a dough. My dough only needed four tablespoons, but if it looks dry, add one tablespoon at a time until it's moist.
Refrigerate the dough for one hour after forming it into a disc and wrapping it tightly in plastic. For a flaky crust, use cold butter. Mix all filling ingredients in a bowl.
Preheat the oven to 400 F after refrigerating the dough for nearly an hour. Parchment a baking sheet or large jelly roll pan to catch juices while the galette cooks.
Place the dough disc on a lightly floured surface. Roll the dough into a 12-inch circle. Don't stretch it too far—you don't want holes or thin spots.
Roll dough and place on baking pan. Put the filling in the galette's centre with your hands. Lay out the berries and peaches in a pleasing pattern, leaving two inches of crust.
Start at one end and pleat the edge over the filling. Gallettes are rustic, so don't worry about uniformity. Use a pastry brush or cold water on the crust. Dust the galette lightly with raw sugar.
Bake 35–45 minutes until crust is lightly golden. (The original recipe called for 25–35 minutes, but my galette took longer.) Cool slightly before cutting and serving.