Summer, summer, summer!!!! There are not enough exclamation points to express our enthusiasm for the new season and the fresh fruit bounty it offers. For SWEETTABLESCAPES, that means delicious desserts from start to finish. We never get bored by the juicy, sweet and fresh taste of summer’s delicious fruit.
And when it comes to “galettes”, no need to fret, just pile on a nice mix of fruit onto your dough and indulge in the juicy results with a bit of whipped cream if you really want to splurge!! We made this yummy Peach Raspberry Galette and reaped many compliments!
The recipe is from Martha Stewart Magazine, June 2013.
- 1 disk Galette Dough
- 2 tablespoons all-purpose flour, plus more for parchment
- 2 1/2 pounds peaches (about 5), halved, pitted, and cut into 1/2-inch wedges
- 1 teaspoon fresh lemon juice
- Pinch of coarse salt
- 3/4 cup plus 1 tablespoon granulated sugar, divided
- 6 ounces raspberries
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1/4 cup sliced almonds
- 1 1/2 tablespoons coarse sanding sugar
- 1 cup plain yogurt
Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).
Combine peaches, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in raspberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with almonds and sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.
Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.
Optional: Stir together yogurt and remaining tablespoon granulated sugar. Cut galette into wedges and serve with sweetened yogurt.