Description
Make summer memories with this rustic Peach Raspberry Galette that looks fancy but comes together in minutes. This sweet-tart treat begs for a scoop of vanilla ice cream!
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1 egg (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
- 3–4 medium ripe peaches (about 1 pound/450g), sliced ¼-inch thick
- 1 cup (125g) fresh raspberries
- ¼ cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- Pinch of salt
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, gently combine sliced peaches, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt. Let sit for 15 minutes. Fold in raspberries gently.
- Roll chilled dough on a floured surface into a 12-inch circle about ⅛-inch thick. Transfer to prepared baking sheet.
- Arrange fruit mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go.
- Brush the dough with beaten egg and sprinkle with turbinado sugar.
- Bake for 35-40 minutes until crust is golden and filling is bubbling. Tent with foil if crust browns too quickly.
- Allow to cool for at least 20 minutes before slicing and serving.