Rustic Summer Orchard Galette

1. Prepare Tart Dough

Roll out your tart dough into a 12-inch circle between two large sheets of floured parchment paper. Once rolled, use a bench scraper to help transfer the dough to a rimmed baking sheet and refrigerate it for 15 to 30 minutes to firm up.

2. Preheat Oven

Adjust your oven rack to the middle position and preheat your oven to 375 degrees.

3. Prepare Fruit Filling

In a bowl, toss the prepared peaches and blackberries with ¼ cup of sugar until the fruit is evenly coated.

4. Assemble Galette

Once the dough has chilled, remove the top sheet of parchment paper and mound the fruit mixture in the center of the dough, leaving a 2.5-inch border around the edges. Carefully fold the outermost 2 inches of dough over the fruit, pleating and pinching the dough every 2 to 3 inches to create a secure but not overly tight seal.

5. Brush and Sprinkle

Brush the exposed dough with a little water and sprinkle the remaining 1 tablespoon of sugar over the top.

6. Bake Galette

Place the galette in the oven and bake for 1 hour, rotating the baking sheet halfway through to ensure even baking. The crust should be a deep golden brown and the fruit bubbly and tender.

7. Cool and Serve

Once baked, transfer the tart to a wire rack using a large offset or metal spatula. Allow it to cool for about 10 minutes on the baking sheet before moving it directly onto the wire rack to cool completely for another 25 minutes.