Breakfast
Raspberry Peach Galette

Raspberry Peach Galette

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Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly & Cooking

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake at 375°F or 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Raspberry Peach Galette

Ingredients
  

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water

Instructions
 

  • Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

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