Peach and Blueberry Galette
For the Pastry:
1 ½ cup all-purpose flour
¼ cup sugar
½ teaspoon salt
½ cup Unsalted Organic Butter, cold and cut into 8 pieces
½ cup ice water
3 tablespoons sour cream or yogurt
For the Filling:
2 tablespoons flat leaf parsley, chopped
1 tablespoon Organic Fresh Basil leaves, chopped
2 teaspoons Organic Fresh Thyme leaves, chopped
1 teaspoon Organic Fresh Rosemary leaves, chopped
8 ounces goat cheese (in a log)
3 ripe peaches, pit removed and cut into thin wedges
⅔ cup fresh blueberries
¼ cup sugar
100% Organic Honey
In medium bowl mix together flour, sugar and salt. With pastry blender or two knives, work butter into flour, aiming for pieces of butter that range from bread crumbs to small peas. In small bowl, whisk together 1⁄3 cup water and sour cream. Gradually pour sour cream mixture into flour mixture, tossing with fork to evenly distribute liquid. With your hands, form the dough into ball (If the dough is dry, add 1 tablespoon water at a time until dough can be formed into a ball). Wrap in parchment paper and chill for at least 30 minutes.
In a separate bowl, stir together all of the chopped herbs. Then roll the goat cheese log into herbs, and cut the log into 12 to 15 equally-sized coins.
On lightly floured parchment paper, divide the dough mixture into 6 equal pieces. Roll out each piece of dough into a 5-inch circle, then place on a parchment lined baking sheet. Layer goat cheese coins and peaches on each circle to within 2-inches of edge. Top with blueberries. Fold over the dough, pleating the edges, then sprinkle with sugar.
Bake at 425°F for 20 to 25 minutes or until golden brown. Drizzle with honey and serve.