Peach-Raspberry Galette
Ingredients
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the crust into a 13-inch round. Transfer to the prepared baking sheet.
- Whisk together 1/3 cup of sugar, the cornstarch, and lemon zest in a large bowl. Add the peaches and toss to mix well. Gently stir n the raspberries. Spoon the filing over the crust, leaving a two inch border. fold the edge of the dough over the filling, pleating it as you go around. Lightly brush the edge of the dough with water; sprinkle the edge and the fruit with the remaining 2 tablespoons sugar.
- Bake until the filling is bubbling in the center and the crust is browned, about 35 minutes. Let cool 10 minutes. Slide the galette with the parchment paper onto a wire rack. With a spatula, separate the galette from the parchment; slip out the parchment and discard. Let the galette cool completely. Cut into 10 wedges.
Nutrition & Diet Analysis (per serving)
297
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).