PERFECTLY PEACHY – PEACH RASPBERRY GALETTE

Picked up the most deliciously, sweet, juicy peaches at the farmers market, they were so good, perfectly ripe and just wonderful. As always with summer fruits, I got a huge bag full and decided to make one of my favorite desserts. Galettes are so easy and forgiving, the pastry doesn’t have to look perfect…in fact the more rustic and ragged the better!!

Serves 8-10:

For the crust:
1 cup all-purpose flour
½ tsp salt
1 stick unsalted butter, cut into cubes
4 Tbs of ice water
egg wash

Filling:
2 Tbs flour plus more for the parchment
5 large, ripe peaches peeled and halved and cut into ½” wedges
1 tsp fresh lemon juice
¾ cup granulated sugar
8 oz raspberries
1 Tbs unsalted butter cut into small pieces
¼ cup sliced almonds
1 Tbs coarse sanding sugar

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the butter into the flour until the mixture resembles coarse meal, or pulse the processor a few times. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together. Roll out to an 18” round on lightly floured parchment.

Pre-heat over to 425 degrees.

To make the filling and assemble, combine peaches, lemon juice, flour, salt and
granulated sugar. Gently stir in the raspberries and place in the middle of the
pastry leaving a 3” boarder. Dot the fruit mixture with butter. Fold up the edges
of the pasty to partially cover the fruit, brush pastry with egg wash and sprinkle
with almonds and sanding sugar. Slide galette on the parchment onto a rimmed
baking sheet and bake for 30 minutes. Reduce heat to 375 degrees and bake
until pastry is golden brown and juices are bubbling. Let cool on a wire rack. Cut
into wedges and enjoy on it’s own or with whipped cream, vanilla ice cream or
sweetened yogurt.

Sue Taggart