Peach Raspberry Galette
Peach Raspberry Galette is a wonderful way to celebrate the end of peach season (so sad). Summer is my favorite time of the year, with all of the wonderful fruits and vegetables (think peaches, plums, apricots, cherries, corn, fresh tomatoes, etc, etc) and when it starts to wind down, I typically go on a frenzy to cook and bake as much as possible with these ingredients. This year is no exception!
A galette is a wonderful way to bake with peaches and raspberries. It is simply a one-crust pie, that is imperfect. It doesn’t have to be totally round, the edges can have tears in them…it’s supposed to have a rustic look to it and because of that, it’s pretty stress free. A pie can take some expertise…the correct thinness, transferring the dough from the work surface to the pie pan, partially baking it, adding ingredients, carefully putting the top crust on…well, you get the idea!
Once your galette dough is rolled out, add your fruit in a swirl or random…again, it doesn’t matter. Bake it and you are done! Simple!
I love this pie crust as it’s all made in the food processor and is very forgiving! Place the flour, sugar and salt in the processor and add the cold butter cubes and process until it resembles wet sand.
Add in the ice water a bit at a time until it comes together in a ball. Shape dough into a disk and refrigerate for at least 30 minutes. Roll the dough out into a 12-inch circle and place it on a parchment-lined baking sheet.
Place the peach slices, sugar, cornstarch, lemon juice, and cardamom in a bowl and gently mix.
Arrange the peaches over the dough, leaving a border to fold up over the peaches.
Gently toss the raspberries in the juices that were remaining from the peaches and arrange them over the peaches. Gently fold up the edges of the galette.
Brush the dough with heavy cream and sprinkle the coarse Turbinado sugar over the dough.
Bake for 40 minutes or until the edges are golden brown and the filling is bubbling.
You can serve it with ice cream, if you like. Store any leftovers (if there are any) in the refrigerator!
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Peach Raspberry Galette
Makes: 8 servings
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour plus chill time 30 minutes
Ingredients
For the Pie Crust:
- 1 & 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 2 to 3 tbsp ice water
- 1 egg, for egg wash
For Peach Filling:
- 3 peaches, thinly sliced
- 1/3 cup sugar
- 1 tbsp + 1 tsp cornstarch
- 1 tsp lemon juice
- 1/4 tsp cardamon
- 6 ounces raspberries
- 1 tbsp heavy cream
- Turbinado sugar
Instructions
To make the pie crust, place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
Add in the ice cold water, one tablespoon at a time. If your dough has come together, don’t add any more water. You want just enough to bind the dough. Mix until just combined. Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.
After the dough has chilled and you are ready to make the galette, preheat the oven to 375°F and line a baking sheet with parchment paper.
Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling.
For the filling, place the peach slices in a large bowl. Add the sugar, cornstarch, lemon juice, and cardamon. Gently toss the fruit until well coated.
Arrange the peaches on the dough, inside of the border (save any juices from the peaches). Toss the raspberries gently in the leftover juices from the peaches and then arrange over the peaches. Gently fold the border over the fruit, pinching the dough together.
Brush the dough with cream, and sprinkle with turbinado sugar. Bake for 40 minutes, until the edges are golden and the filling is bubbling slightly. Serve with vanilla ice cream. Store covered in the refrigerator.
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