By Callie | July 19, 2019
It is summertime in Oklahoma, which basically means you sweat from 8 am to 8 pm. While I personally hate the cold weather, I don’t particularly enjoy dripping with sweat simply from walking from my car into the store. But the one thing I do enjoy about Oklahoma summers is the Porter Peaches. Locally grown, these peaches have never disappointed. Ever since I was a young girl I have enjoyed these peaches in cobblers, fruit salads, and over ice cream. I saw a variation of this galette on a cooking show a couple of weeks ago and knew exactly what to do. As soon as the Porter Peaches hit my local fruit stand I went and got my fill of these delicious treats. I encourage you to go to your local fruit stand this summer. Not only are you getting top of the line products, but you are also supporting a small business. This recipe would be perfect to add to the lineup at your backyard barbecue or to serve at a bridal or baby shower. Blue Bird Poppy Seeds™ adds the perfect balance to the sweetness of the fruit and fresh lemon juice brings an acidity to balance this dreamy recipe!
Blueberry Peach Poppy Seed Galette
2 - 9-inch pie crusts
6 small peaches, peeled and sliced
180 grams blueberries
60 grams Blue Bird Poppy Seeds™
80 grams granulated sugar
80 grams brown sugar
1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon pure vanilla bean paste
1 lemon, juiced
3 tablespoons cold butter
1 egg yolk
While I chose to forgo making my own pie crust, feel free to use your favorite recipe or ready to roll crust.
Begin by washing and drying all produce. Peel the peaches and slice into a medium-sized bowl. Add in the blueberries and gently toss.
Add the sugars, cornstarch, vanilla, lemon juice, and Blue Bird Poppy Seeds™ and gently fold until the ingredients are distributed evenly. Set aside for the flavors to mingle while you prepare the pie crust.
Since I used 2 - 9-inch pie crusts, I overlapped the crusts in the middle and scored with a fork to make sure they adhered to each other. Using a rolling pin, go over the crust a couple of times to thin the crust a bit. This will also help ensure the overlapping crusts have a tight bond. I did this directly on my sheet pan prepared with a silicone baking liner. I found this to be the easier option, but do whatever works for you!
Once the pie crust has been rolled it is time to pack in the filling. Take a slotted spoon and spoon out the fruit filling, draining the excess liquids before transferring to the middle of the crust. Repeat this motion until all the filling has been added. Gently spread the fruit around into an oval, leaving about 3 inches free around the edges of the crust.
Fold the edges of the crust inward creating the border. Pinch the folds together so there is a tight seal along with the entire crust.
Use a pastry brush to wipe the whipped egg yolk on the crust. Cube the cold butter and sprinkle on top of the fruit and crust. Pop the pan in the fridge or freezer while the oven pre-heats. This will help the filling to firm up a bit to discourage leaking with the galette bakes.
Leave the galette in the fridge/freezer for up to 20 minutes. Once the oven is heated place the pan in the oven and bake for 40-45 minutes. I would recommend turning at the 20 minutes mark and checking the bake on your crust. The egg will brown quickly, but it is crucial to make sure that the actual crust is baked well before removing it from the oven. Once the galette is done, remove from the oven and let sit for 30 minutes before serving.
This pasty is perfect to serve with vanilla ice cream and whipped cream to top it all off! Whatever is left (if any) should be stored in the fridge. Pop in the oven or microwave to reheat when you are ready to finish it off!