My favorite variety of peach has almost always been Cresthaven. But this year Suncrest peaches with their mouth-wateringly juicy, old-fashioned peach flavor have been a mainstay in my scones, jams and sauces. A few weeks ago, I found a last bushel of wonderful Suncrests at a local fruit stand. Along with a few fresh, ripe raspberries and blueberries, they were perfect atop the peach galette I'd been dreaming of.
In French cuisine, galette is a term for a crusty, open-faced cake. They're most often round with the edges folded in on the fruit or other fillings. Casual, friendly fare that can be either savory or sweet, galettes are uncomplicated and even easier to make when you use frozen pastry dough. And since they're intended to be rustic, you don't have to be fussy about their appearance like you would a traditional tart.
My family enjoys this peach and berry galette warm from the oven. Everyone has voted it a new favorite for breakfast, but with a dollop of whipped cream or a scoop of French vanilla ice cream they're a much beloved dessert favorite as well.
1 sheet Pepperidge Farm Puff Pastry dough
1 large fresh peach, peeled and sliced
1 cup raspberries
1/2 cup blueberries
1-2 tablespoons chia seeds
Preheat oven to 400 degrees.
Thaw the pastry dough on your kitchen counter at room temperature until it's easy to handle. Unfold the dough on a baking sheet lined with parchment paper. Using the folds as guides, cut the dough into three equal sections with a paring knife. Turn up the edges of the dough 1/8 inch; pinch the corners together to hold them in place.
Divide the peach slices and berries equally between the pastry dough; sprinkle chia seeds evenly over all three sections. Bake for 25 minutes, or until galettes are golden brown. Drizzle with Mascarpone-Honey Icing and serve warm.
2 tablespoons mascarpone, room temperature
2 tablespoons honey
1/2 teaspoon vanilla
Stir all ingredients together; microwave on high for 5 seconds. Drizzle over galette.