In September, all kinds of sweet and highly aromatic stone fruits are still in abundance at the market. When I saw these beautiful peaches at our local market, I thought immediately of making a fruit dessert with them; if only to hold on to summer for just a little longer! I combined them with a handful of juicy, ripe blackberries and made this Easy Peach and Blackberry Filo Galette!
This is an almost effortless fruit dessert to put together. Unlike a tart, which bakes in a tart pan, a galette is made free-form with the dough just folded over and around the fruit filling. To make it even simpler, and instead of making pastry dough, I used some filo dough for a base, which worked very well in this recipe.
For this Easy Peach and Blackberry Filo Galette, I macerated sliced peaches with a few blackberries (which provided color and tartness). I then sprinkled some flour over the base of the galette to absorb the fruit juices, topped it with the fruit, dotted with cold butter and baked until golden brown. A fruit dessert cannot get any easier than that!
Ingredients for the Peach and Blackberry Filo Galette
The ingredients for this Peach and Blackberry Filo Galette are pretty straight-forward. Besides the filo dough, the peaches, and the blackberries, you will need only butter, sugar, flour, lemon zest and (optionally) some peach jam.
- Filo pastry dough: good quality filo makes it easy to work with; I use Fillo Factory #4 (the thin kind) for this recipe
- Butter: I used salted butter (some melted to brush on the filo and some very cold to top the galette)
- Peaches: sweet and slightly under-ripe seasonal peaches work best and hold their form; keep the skins on
- Blackberries: you only need a small handful; choose the smaller size if possible
- Lemon zest: it adds a nice sharpness to the galette
- Sugar: plain granulated sugar, or, sugar in the raw
- Flour: I use a combination of all-purpose flour and almond flour
- Peach preserves: I use it as an optional glaze over the peaches at the end of the cooking as it provides a nice shine. Apricot preserves can be used as well.
- Topping: fresh lemon thyme leaves for garnish (optional)
How to make the peach and blackberry filo galette
- Prepare the fruit: cut the peaches into ¼” slices with their skins on and place them in a bowl along with the blackberries, the lemon zest and the sugar. Toss gently to combine and set aside to macerate for 30 minutes.
2. Form the filo base: uncover the filo package and take out 8 sheets of filo. Place the stack of filo on a cutting board and with a sharp knife cut through the stack of filo so you have a 12” square. Brush the first filo with some of the melted butter. Continue with the remaining sheets of filo, placing each sheet on top of the previous one, on a slight angle. Lift the buttered filo sheets and place them on a piece of parchment paper.
3. Top with the flour mixture and make the boarder: spread the flour evenly over the top of the stack of filo. Fold the filo edges towards the center of the galette, creating a small boarder, and brush with butter.
4. Top with the fruit: arrange the peach wedges on top of the floured filo in a single layer, leaving a 1½” border. Tuck the blackberries in between the peaches and dot everything with the cold cubes of butter.
5. Bake: Place the galette in the oven and bake for about 35 minutes, or, until the fruit is soft and the filo is nicely browned.
6. Glaze with the jam: the minute the galette is out of the oven and still warm, brush the fruit with some of the jam to give it a nice shine. Spread a few sprigs of some lemon thyme over the galette (optional).
7. Cool and Enjoy: once the galette cools a little, cut it into wedges and serve!
Variations for the Easy Peach and Blackberry Filo Galette
Instead of peaches, you can use any stone fruit you prefer. Fresh plums, nectarines, or apricots all make delicious fruit tarts. You can use any of them, or, a combination of your favorites! The galette will need some time to bake in the oven, so be sure to choose slightly under-ripened fruit for this recipe.
How to serve
You can enjoy this delicious tart at room temperature or slightly warm, cut into wedges, alone or with a scoop of your favorite vanilla ice cream as a dessert. You can also indulge in a small sliver with your afternoon espresso. Either way, you are going to love the wonderful flavor of this easy Peach and Blackberry Filo Tart!
This recipe is a collaboration with Fillo Factory. You can find filo dough and puff pastry at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 8 sheets of thin filo pastry #4, (or, 6 sheets of filo pastry dough #7), I used Fillo Factory brand
- 4 TBSP. butter, melted
- 2-3 sweet and slightly underripe peaches (about 1 lb.) cut into ¼" slices, skins on
- 2 oz. fresh blackberries
- 1 tsp grated lemon zest
- ¼ cup granulated sugar
- 2 TBSP. almond flour (or, very finely ground almonds)
- 1 TBSP. AP flour
- 2 TBSP. cold butter, cut into small cubes
- ¼ cup peach (or apricot) preserves or jam
- --- fresh lemon thyme leaves for garnish (optional)
- Gather and measure all the ingredients for the recipe. Remove the filo package from the refrigerator, where is has been thawing overnight.
- Wash and dry the peaches. Cut them in ¼” slices (keeping the skins on) and place them in a bowl along with the blackberries, the lemon zest and the sugar. Toss gently to combine and set aside for 30 minutes.
- Preheat the oven to 375° F.
- Uncover the filo package and take out 8 sheets of filo in total. Place the stack of filo on a cutting board and with a sharp knife cut through the stack of filo so you have a 12” square. Return the rest of the unused filo to the refrigerator and reserve it for another time.
- Brush the first sheet of filo with some of the melted butter. Continue with the remaining 7 sheets, placing each sheet on top of the previous one, on a slight angle from the one below it. Lift the stack of buttered filo sheets and place them on a piece of parchment paper.
- In a small bowl, combine the almond flour and the AP flour (or just 3 TSPS of AP flour if you are not using a nut flour). Spread this mixture evenly over the top of the stack of filo. This extra layer will help absorb some of the juices and prevent the crust from getting soggy. (Note: the almond flour gives the pastry a nice, nutty flavor. If you have nut allergies, you can omit the nut flour and use just three TBSP of AP flour.)
- Fold the filo edges towards the center of the galette, creating a small boarder (this does not have to be perfect). Brush the remainder of the melted butter over the galette border. Arrange the peach wedges on top of the flour(s) in a single layer. Tuck the blackberries in between the peaches and dot everything with the cold cubes of butter.
- Carefully lift the parchment paper, slide it on a baking sheet and place it on the middle rack of the preheated oven. Bake for about 35 minutes, or, until the fruit is soft and the filo is nicely browned.
- While the filo galette bakes, gently warm the peach or apricot jam, adding a little water, if necessary, to thin it out. Let it cool.
- Glaze the fruit with some of the jam the minute the galette is out of the oven and still warm. Let the galette cool for 10 minutes, cut it into wedges and serve as is, or, with some vanilla ice cream.
This looks beautiful! Keep up the good work!!🍑
Thank you so much, Kathy! I hope you get to try this easy fruit dessert!