Peach-Raspberry Galette Recipe

Peach-Raspberry Galette Recipe

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45 juta s/d 2.5 milyar listing 2018
Peach-Raspberry Galette Recipe Peach-Raspberry Galette Recipe Peach-Raspberry Galette Recipe, A galette is a little more casual than a pie but just as tasty. The combination of sweet and juicy fresh peaches and flavorful raspberries is a perfect match.
Peach-Raspberry Galette Recipe

Peach-Raspberry Galette Recipe

A galette is a little more casual than a pie but just as tasty. The combination of sweet and juicy fresh peaches and flavorful raspberries is a perfect match. Prep : 30 minutes plus chilling Bake : 45 minutes Pastry Dough
  • 11/2 cups all-purpose flour
  • 1/teaspoon salt
  • 1/2 cup cold butter (1 stick), cut into pieces (do not use margarine)
  • 4 to 6 tablespoons ice water
Peach-Raspberry Filling
  • 3 tablespoons cornstarch
  • 3/cup plus 1 tablespoon sugar
  • 11/2 pounds peaches (4 to 5 medium), peeled and cut into thick wedges
  • 1/2 pint raspberries
  • 2 tablespoons butter, cut into small pieces (do not use margarine)
  • 1 large egg white, lightly beaten
  1. Preheat oven to 425°F.
  2. Prepare pastry dough: In medium bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, mixing with hands after each addition until dough is just moist enough to hold together (it will feel dry at first). Shape dough into a disk. Wrap in plastic wrap and refrigerate 30 minutes.
  3. Line large cookie sheet with parchment paper. On floured surface, roll dough into 13-inch round (edge may be uneven). Transfer dough round To Prepared cookie sheet.
  4. Prepare filling: In large bowl, with wire whisk, stir cornstarch and 3/cup sugar. Add peaches and raspberries; gently toss until fruit is evenly coated.
  5. Spoon filling onto dough, leaving 21/2-inch border; dot with butter. Fold border of dough over filling, pleating edges and leaving an opening in center. Pinch dough to seal any cracks. Brush dough with egg white; sprinkle with remaining 1 tablespoon sugar.
  6. Place two sheets of foil under cookie sheet; crimp foil to form rim to catch any overflow during baking. Bake until crust is golden brown and filling is gently bubbling, 45 to 50 minutes. As soon as galette is done, use long metal spatula to loosen it from parchment to prevent sticking. Cool 15 minutes on cookie sheet, then slide galette onto rack to cool completely. Makes 8 servings.
Each serving : About 345 calories, 4g protein, 49g carbohydrate, 16g total fat (10g saturated), 41mg cholesterol, 235mg sodium. berry galette, blueberry galette, galette recipe, john besh recipes, peach dessert recipes, peach galette, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Peach-Raspberry Galette Recipe

Article Categories : Pies & Tarts

Peach-Raspberry Galette Recipe

Peach-Raspberry Galette Recipe

A galette is a little more casual than a pie but just as tasty. The combination of sweet and juicy fresh peaches and flavorful raspberries is a perfect match.

Prep : 30 minutes plus chilling
Bake : 45 minutes

Pastry Dough

  • 11/2 cups all-purpose flour
  • 1/teaspoon salt
  • 1/2 cup cold butter (1 stick), cut into pieces (do not use margarine)
  • 4 to 6 tablespoons ice water

Peach-Raspberry Filling

  • 3 tablespoons cornstarch
  • 3/cup plus 1 tablespoon sugar
  • 11/2 pounds peaches (4 to 5 medium), peeled and cut into thick wedges
  • 1/2 pint raspberries
  • 2 tablespoons butter, cut into small pieces (do not use margarine)
  • 1 large egg white, lightly beaten
  1. Preheat oven to 425°F.
  2. Prepare pastry dough: In medium bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, mixing with hands after each addition until dough is just moist enough to hold together (it will feel dry at first). Shape dough into a disk. Wrap in plastic wrap and refrigerate 30 minutes.
  3. Line large cookie sheet with parchment paper. On floured surface, roll dough into 13-inch round (edge may be uneven). Transfer dough round To Prepared cookie sheet.
  4. Prepare filling: In large bowl, with wire whisk, stir cornstarch and 3/cup sugar. Add peaches and raspberries; gently toss until fruit is evenly coated.
  5. Spoon filling onto dough, leaving 21/2-inch border; dot with butter. Fold border of dough over filling, pleating edges and leaving an opening in center. Pinch dough to seal any cracks. Brush dough with egg white; sprinkle with remaining 1 tablespoon sugar.
  6. Place two sheets of foil under cookie sheet; crimp foil to form rim to catch any overflow during baking. Bake until crust is golden brown and filling is gently bubbling, 45 to 50 minutes. As soon as galette is done, use long metal spatula to loosen it from parchment to prevent sticking. Cool 15 minutes on cookie sheet, then slide galette onto rack to cool completely. Makes 8 servings.

Each serving : About 345 calories, 4g protein, 49g carbohydrate, 16g total fat (10g saturated), 41mg cholesterol, 235mg sodium.