Sunday, October 10, 2010
Peach Raspberry Galette
Peach Raspberry Galette:
1 refrigerated piecrust (from a 15 oz box) at room temperature
1/3 cup + 2 Tbsp sugar
1 Tbsp cornstarch
1/2 tsp grated lemon zest
1 1/2 lbs peaches (about 5) halved, pitted, and cut into 1 inch wedges
1 (6oz) container raspberries
1. Preheat the oven to 400. Line a large baking sheet with parchment paper.
2. On a lightly floured surface, roll the crust into a 13 inch round. Transfer to the prepared baking sheet.
3. Whisk together 1/3 c of the sugar, the cornstarch, and lemon zest in a large bowl. Add the peaches and toss to mix well. Gently stir in the raspberries. Spoon the filling over the crust, leaving a 2 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 fruit with the remaining 2 Tbsp sugar.
4. 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 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 wedges.
Super simple and oh so tasty!!