Blueberry + Peach Gallette

This summer we've been enjoying fresh fruit in abundance.

Our property line is scattered with wild raspberry bushes, which we harvested nearly three gallons of berries from. I froze about a gallon of berries, but the rest we enjoyed over cereal or ice cream or simply plain.

And I've been keeping our kitchen stocked at all times with peaches from the SweetPeach Company. I thought I liked peaches before I had a South Carolina peach, but I realized, after that first juicy-delicious bite, that I didn't know what I was missing. I can never go back to a northern peach again. New York, you grow many good and wonderful things, but peaches aren't one of them.

Blueberries are currently in season, so we've been munching those too. Last week when my mother-in-law and sister-in-law and nieces and nephews were here we picked a nice amount. I froze most of mine, but kept a few pints in the fridge for fresh eating.

All this to say, on Saturday afternoon I had peaches and blueberries in the fridge that needed to be used up. I absolutely hate wasting food, so I was brainstorming what I could make out of them without it taking all afternoon or requiring me to go for groceries.

And that's when I remembered the partial box of phyllo dough in the freezer.

If you aren't familiar with it, phyllo dough is a paper thin pastry dough. There are many different uses for it, but I had a partial box in the freezer from the last time the cooking club got together. (Yes, I am part of a cooking club, and I don't even like to cook.) Our theme for the evening was Greek Cuisine, which means baklava was a MUST for dessert. Baklava is basically butter and sugar served between many crispy sheets of dough. When I start I can't stop... it's so good!

But that's not the subject of today's post.

Well, it actually kind of is, because when I remembered the phyllo sheet, I got to thinking about how good baklava would be with peaches and berries on top. I quickly searched the internet to make sure I wasn't crazy, and found a recipe similar to what I was thinking of and went from there.

Herm was impressed by the dessert and is already talking about the next time I make it. He thinks it should be a regular dish, served at least weekly in our home, guests or no guests.

BLUEBERRY + PEACH GALLETTE

INGREDIENTS:

• 6 sheets frozed phyllo dough pastry, cut in half
• 1/2 cup melted butter
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 3 tablespoons melted butter or coconut oil
• 1 teaspoon cinnamon
• 6 peaches, sliced

METHOD:

Cut phyllo dough sheets in half. Place first sheet of dough on foil lined cookie tray. Brush with butter, then sprinkle with 1 teaspoon of white sugar. Place a second sheet of dough over the first sheet, rub with butter, and sprinkle with white sugar. Continue this process until all 12 layers of pastry have been used. 
In a bowl toss together sliced peaches, brown sugar, cinnamon, and oil or butter. Arrange peaches over phyllo dough in a single layer. Pour any remaining brown sugar/butter mixture over the peaches. Sprinkle blueberries evenly among the peaches.

Bake at 375 for 30 minutes. Remove from oven and allow to cool for 15-20 minutes. Serve with ice cream or whipped topping, and of course, your favorite cup of coffee.