I’ve always wanted to make a galette.
I love the beauty of the free form, rustic French-inspired dessert that is like a simple version of a fruit pie.
I had some peaches and raspberries hitting their peak of ripeness that were just screaming to be combined into a dessert fit for “company” dinner with our BFF Janet visiting one day this past week.
Can you tell how well loved my baking stone is?
And Grandma always taught me a pie was done when the filling started bubbling and oozing out (usually onto the oven floor), so I figured the same holds true for a galette.
It turned out beautifully and was a fine tribute to end our dinner on the last day of summer! The guys loved it, but Janet was too full of stuffed peppers and Yukon gold mashed potatoes to eat hers, so she took some home. (Did you enjoy Jan?)
Here is my recipe derived from combining my pie crust recipe with several galette recipes found on the web. You could make it with apple filling. How yummy would it be with apples, golden raisins and walnuts??!!! It would also be great with plums or apricots or cherries or blueberries.
Have you ever made a galette? I’m feeling rather “French” as I write this. Jouir!
Peach Raspberry Galette
- 2 cups all-purpose flour
- 2/3 cup butter-flavored Crisco shortening
- Dash of Salt
- 2/3 cup cold water
- 5 large peaches
- 1/2 fresh lemon, juiced
- Pinch of salt
- 3/4 cup sugar
- 2 Tbsp all-purpose flour
- 1 cup fresh red raspberries
- 1 Tbsp butter
- 1 egg
- 1/3 cup sliced raw almonds
- 2 Tbsp coarse sugar
Prepare dough by combining flour, Crisco, and salt with pastry blender until it forms a crumbly mixture. Add water, and mix just until incorporated. Form ball, wrap in plastic wrap, and refrigerate while preparing filling.
Preheat oven to 425 degrees F.
Cut peaches in half, pit, and slice into 1/2 inch wedges (leaving skin on).
In a large bowl, combine peaches, freshly squeezed lemon juice, salt, sugar and flour.
Dust a large baking stone with flour. Remove pastry dough from refrigerator, and roll out to 15″ circle. Place on baking stone. fill center with peach filling, leaving 2-3 inches of dough all around. Gently add fresh raspberries.
Fold dough up and around edges. Cut butter onto top of filling. Brush pastry dough with beaten egg. Sprinkle with sliced almonds and coarse sugar.
Bake for 20 minutes at 425 degrees F. Reduce heat to 375 degrees F and bake until pastry is golden and juices are bubbling, about 20 minutes more.
Let cool completely, and serve with whipped cream, vanilla ice cream, sweetened yogurt or all by itself. Enjoy!
Cheers & Hugs,