Baking was a great way to end the weekend. Friday, Grant and I enjoyed a day of pontooning. So. Much. Fun. A floating patio with an upper sun deck–especially good for cannon balling into the lake. Saturday we had a few friends over to break in our new place, and yesterday we recharged. I have been dying to do something with peaches. Something indulgent. And since tonight we meet with our small group, I decided baking a peach treat and sharing would definitely cut down on calories. Pie doesn’t last long in this house.
Blueberry Peach Galette
1 pastry crust (recipe here omit almonds and gingersnaps)
1 1/2 cups blueberries
1/2 cup sugar
1 T corn starch
1/3 cup crushed shortbread cookies
Wash and chop peaches, leaving the skin on for a more rustic look. Toss peaches and blueberries with sugar and corn starch. Once dough is prepared, arrange it in a pastry dish and line the base with crushes shortbread cookies (this help absorb the juices so you don’t get a soggy crust). Ladle fruit into crust, leaving behind as much excess juice as possible. Fold pastry over filling and press edges together so it looks a little rugged. Bake at 375 degrees for 45-50 minutes.