The familiar taste of a ripe, sweet Georgia peach is the ultimate flavor of summertime. Nothing beats biting into the fuzzy, soft fruit and hearing the sound of the peel break, while the juices run down your chin. Being from Middle Georgia, where approximately 83 percent of the state’s peach production takes place, we often visit the popular Lane Southern Orchards, a working farm in Fort Valley. There, on-lookers can watch as peaches are picked fresh and processed on the packing line. My mom and I love going to the Peachtree Café and Bakery to purchase homemade peach ice cream and fried hand pies. We eat them while sitting in the rocking chairs on the expansive front porch and all is right with the world.
Driving down country roads and coming across farm stands with big signs advertising peaches make my heart skip a beat. The good news is, we don’t have to drive far to reap the benefits of the season’s harvest. I frequent the Statesboro Main Street Farmers Market held each Saturday in the Synovus Bank parking area in downtown Statesboro, and the peaches are abundant. Something about buying local makes your food taste even better—and there’s no time like the present! Peaches are in season mid-May through August.
I’ve been cooking up a storm with them this summer, and today I’m sharing an impressive yet simple dessert that you can whip up in no time: Georgia Peach and Wild Blueberry Galette with Orange Mint. A galette is a French term for a round, rustic, free-form cake. With its flaky, made-from-scratch crust and simple fruit filling, the dessert bakes in just 20 minutes. You’ll love the sweet flavor of the filling bursting with natural juices from the fruit. The orange mint gives the dish a bright pop of green color and a citrus-y boost, but if you can’t find this variety, using regular mint is just fine.
Make this as a special treat after a weeknight dinner, or invite a friend over and savor the flavors together. For more recipe inspiration, be sure to visit my food blog at SomeKindaGood.com.
Georgia Peach & Wild Blueberry Galette with Orange Mint
Crust:
1 1/4 cup flour
1 1/2 tsp. sugar
1/2 tsp. salt
1 stick cold butter, cut into small
(1/2-inch) cubes
4 to 6 tbsp. ice water
Filling:
3 large Georgia peaches, pitted and sliced
1/4 cup fresh or frozen blueberries
3 tbsp. sugar
1 tbsp. flour
1/2 tsp. vanilla extract
1-4 tsp. butter, for dotting
1 egg
Extra sugar for dusting
Orange Mint for garnish
Directions:
In a food processor, pulse the flour, sugar and salt until well mixed. Add the cubed butter, and pulse until the mixture comes together in little crumbs. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump. Turn the dough out onto a clean surface and form into a disc. Sprinkle with a little flour on all sides, wrap with plastic and place into the refrigerator to chill for an hour.
In a large mixing bowl, toss peaches and blueberries with flour, sugar and vanilla. Preheat the oven with the rack in the middle position to 425°F. Sprinkle vanilla extract over the fruit mixture. Meanwhile, in a small bowl, whisk the egg until smooth and set aside. Once dough has chilled, roll it out onto a lightly floured surface to about a 12-inch circle. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
Arrange the fruit mixture in the center of the dough and dot with as much butter as you see fit. Fold the outer edges of the dough over the filling, by about 2-inches all the way around, in an accordion fashion. Note: This does not have to be perfect. Remember, rustic is the keyword here.
Use a pastry brush to coat the dough with your egg wash and sprinkle the entire top and edges with sugar. Bake the galette at 425°F for about 20 - 30 minutes, until golden brown. Remove from the oven and let cool on a baking sheet for 15 minutes before slicing.