It’s the end of summer (already Autumn if you talk to some) but the summer fruit seems to still be coming thick and fast. We had some great peaches the other day so I whipped out this really quick and easy galette instead of a pie for a casual dinner with friends. We were in a rush so I used bought pastry and it was perfectly fine. If you have time, homemade sweet short party would be next level.
6(ish) peaches, ripe but not too ripe
1 punnet fresh blueberries (or 1 cup frozen)
1 tablespoon corn flour
1 tablespoon sugar (optional – leave out if you think your fruit is ripe and sweet enough)
1 packet sweet short pastry, thawed
Roll pastry out on a piece of baking paper, to a rough rectangle the size of an A4 piece of paper. Toss the peaches, corn flour and sugar (if using) in a bowl, then spread onto the rolled pastry, leaving a gap a few centimetres around the outside. Fold the edges up over the fruit, making a rough kind of pie crust effect. Gently dot the blueberries over the top of the pie, and in between any gaps in the peaches.
Bake for approximately 30-35 minutes, depending how thick the fruit layer is. The peaches should be soft to the tip of a sharp knife and the pastry golden brown. Cool for 5 minutes to let the juices thicken, then dust with icing sugar and serve with vanilla ice cream or whipped cream.