A rustic dessert, this sublime peach and raspberry galette has our favorite combination of summer fruit. It’s also such a simple and impressive dessert.
Have you ever made a galette? Much easier than a full pie, just pile sweetened fruit in the middle of a round of pastry dough and fold the edges over. Once you try this recipe, I bet you’ll make this rustic peach pie over and over again.
Ingredients
The bark:
1 1/2 cups of flour, and more to roll
1 tablespoon of sugar
1/4 teaspoon salt
11 tablespoons of cold butter, cut into 1/2 tablespoon pieces
1 egg yolk (reserved for the glaze dough)
3 tablespoons of milk
Stuffing:
2 cups fresh peaches, peeled and sliced (about 1 pound)
1 cup fresh raspberries
1/4 cup of brown sugar
2 tablespoons of flour
A pinch of salt
1 egg white, beaten
2 tablespoons of sugar (coarse sugar is preferred but the granulate is fine)
Instructions
To make the dough, combine the flour, sugar and salt in a food processor and press to combine. Add the butter to the flour and pulse until the butter breaks into small pieces and the mixture looks like cornmeal. Mix the egg yolk and milk and add to the dough. Press until the dough is gathered. Pour it into a piece of plastic and press it on a flat disk. Wrap it up and let it cool for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Carefully mix the peaches and raspberries with the brown sugar, flour and salt.
Roll out the dough to a 12-inch round shape on a lightly floured surface. Carefully move the dough to the baking sheet. Place the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outer edge of the dough over the fruit, folding as necessary. Brush the egg white over the exposed rind. Sprinkle coarse sugar over the dough and fruit.
Bake the galette until the crust turns light brown and the filling bubbles up, about 50 minutes. Cool for 10 minutes, then cut and serve hot with whipped cream or vanilla ice cream, if desired.