Keyword: blueberry tart, oatmeal crust recipe, peach galette, rustic tart
Servings: 12people
Author: Hani Bacova
Ingredients
PEACH AND BLUEBERRY GALETTE
Oatmeal Crust
1cupcold butter, cut into cubes (226 grams)cut into small cubes
1 1/3cupsall-purpose flour (190 grams)
1 1/3cuprolled oats (180grams), processed shortly in the food processor (look for a substitute in the notes)
1tbspgranulated sugar
2tbspbrown sugar
2tbspchopped crystallized ginger(optional)
1tspcardamom(optional, use cinnamon instead or omit if you don't want to use it)
1/2tspsalt
8tbspchilled water
1tbspcrushed graham crackers to dust surface when rolling out dough, or use cornmeal, semolina or flour
Galette Fillling
1/2cupcrushed vanilla cookies (1/4 cup per galette/tart)
Peach Galette Filling
1cupricotta cheeseor use Farmer's Cheese or cream cheese
1egg yolk
1tbspsugar
1/4tspvanilla
2-3ripe peaches, washed, sliced
3tbspbrown sugar
Blueberry Galette Filling
1 1/2 -2cupsblueberrieswashed
3tbspbrown sugar
Glaze
1egg white
2tbspraw sugar or granulated sugar
Instructions
PEACH AND BLUEBERRY GALETTE RECIPE
Oatmeal Tart Crust
Food Processor: Process rolled oats (1 1/3cup) with flour (1 1/3cup), granulated sugar (1 tablespoon), brown sugar (2 tablespoons), cardamom (1 teaspoon), salt (1/2tsp), chopped crystallized ginger (2 tablespoons), pulsing for about 10 seconds, just until oats are broken up. Don't over-process oats! Then add chilled butter (1cup, 2sticks, cubed), and process until butter is the size of peas. Gradually add icy water (8 tablespoons), and pulse until moistened throughout. Gather into a ball and flatten it into a disk. Wrap and chill for 1 hour.
By Hand: Chop rolled oats (1 cup and 1/3cup) with a knife or use a small chopper. Don't over-process oats. In a bowl combine chopped oats, flour (1 cup and 1/3cup), granulated sugar (1 tablespoon), brown sugar (2 tablespoons), finely chopped crystallized ginger (2 tablespoons), cardamom (1 teaspoon), salt (1/2 teaspoon) and stir well. Add cold butter (1cup, 2sticks, cubed), and using a fork work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas. Alternatively, grate chilled butter.Gradually start drizzling ice water (8 tablespoons) onto the flour-butter mixture, tossing the mixture with the fork. Add more water until the dough is evenly moist and begins to come together in a mass. Shape the dough into a disk, wrap it and chill for an hour.
Roll Out the Crust
Divide oatmeal crust in half. Sprinkle bottom parchment paper with crushed graham crackers (1/2 tablespoons) to prevent the dough from sticking. Roll it out to about 10-12 inches across, and around 1/4-inch thick, or slightly less. Repeat with the second half of the crust dough.
Peach Galette
In a small dish combine together ricotta cheese (1cup), sugar (1tablespoon), vanilla extract(1/4 teaspoon), and egg yolk (1).
Spread the cheese filling on the top of the rolled-out crust. Leave about 2-inch border. Sprinkle cheese with crushed graham crackers (1/4 cup).
Wash the peaches (2-3), remove the pit and slice them. In a medium size dish combine fruit with brown sugar (3 tablespoons).
Layer sugared peaches on top. Fold the crust ends inwards, pressing the dough slightly.
Transfer parchment with peach galette onto a baking sheet.
Blueberry Galette
In a bowl combine blueberries (1 cup 1/2 to 2 cups), and toss blueberries with brown sugar (3 tablespoons).
Sprinkle crushed graham crackers (1/4 cup) on a rolled-out crust. Layer blueberry mixture on the top. Leaving a 2-inch border. Fold the crust ends inwards, pressing the dough slightly. Transfer the blueberry tart onto a baking sheet. Trim the parchment to make it fit on the same baking sheet with the peach tart.
Chill
Chill galettes in the fridge for 15 minutes. Preheat oven to 400F.
Glaze
Whisk 1 egg white one until foamy.
Brush the tarts with egg white and sprinkle sparingly with raw sugar (1 tablespoon per galette, total 2 tablespoons).
Bake
Bake in the preheated oven at 400F, for 25-30 minutes, or until crust is golden brown
Serve
Let the tarts cool on the baking sheet. Enjoy the same day. Serve warm or at room temperature. Refrigerate, covered for up 3-4 days.
Notes
I don't like oats. Can I use something else to make the crust? You can substitute oats in this recipe for flour or cornmeal and flour. If using flour and cornmeal, substitute the oats for 1 cup flour and 1/3 cup cornmeal.
I don't have crystallized ginger. Can I skip it? Yes.
Can I use cream cheese in place of ricotta? Yes, you can use cream cheese.
Can I use other fruit? I don't like peaches? You can have strawberries, raspberries, cherries, and apricots. Frozen fruit works, too.
How long do tarts last? 3-5 days in the fridge. Or two months in the freezer. Let them thaw at room temperature. And then reheat to crisp up the crust in the oven at 350 for 10 minutes.