fresh peach + raspberry galette

apparently the Let’s Bring On Fall party worked, because the insanely hot temperatures finally dropped in nashville this past weekend. as excited as i am for cooler weather, colorful leaves, comforting soups/stews, + seasonal produce, i wanted to get in one more summery dessert before officially welcoming fall. as peaches are my favorite fruit + still in season, i knew that i wanted to try making a delicious-looking peach + raspberry galette that i had bookmarked months ago.

i was a bit nervous, as i had never made a galette before + they always look so perfect + professional. however, now that i’ve made one, i can say that galettes are shockingly easy to make. who knew?! i was so pleased with both the amazing flavors + the lovely colorful + rustic appearance. the fruits lend a sweet + slightly tart flavor to the filling, while the crust is decadently buttery + flaky. i also love that i can use this recipe all year ’round, using the same galette dough + changing the filling depending on what’s in season.

note that this recipe makes two 8” galettes – if you only want to make one, halving the recipe is easy, although 1 galette will probably only serve 4-5 people, so plan accordingly! i made both, of course. =)

peach + raspberry galette

makes two 8” galettes, adapted from baking with julia, as seen on use real butter

ingredients

for the galette dough:
3 tbsp sour cream
1/3 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 tbsp cold unsalted butter, cut into 6 to 8 pieces

for the filling:
2 cups peaches, pitted, peeled, + sliced
1 cup raspberries
2 tbsp sugar
2 tsp turbino sugar
water for brushing the dough
2 tbsp cold unsalted butter

directions

make the dough: mix the sour cream + water together in a small bowl + set aside. put the flour, cornmeal, sugar, + salt in a large bowl + mix with a fork. drop butter pieces into bowl + coat with flour. work the butter into the flour with a pastry blender until the butter pieces resemble crumbs to small peas. sprinkle the cold sour cream mixture over the dough, 1 tbsp at a time, tossing with fork to distribute.

when done, the dough should be moist enough to hold together when pressed. ddd more water if necessary. gather together into 2 discs, cover with plastic wrap + refrigerate for at least 2 hours, or up to 2 days.

make the galette: position rack in lower third of oven + preheat to 400 degrees. line a baking sheet (or two, if you are making both galettes) with parchment paper or silpats. put dough on lightly floured surface + roll out to an 11-inch circle at 1/8th inch thickness. add flour as necessary to prevent stickage. roll the dough around your rolling pin + transfer to the parchment paper/silpat.

spread half the fruit over each dough round, leaving a 2-3” border of dough. sprinkle 1 tbsp of sugar over each pile of fruit + scatter thin slices of the butter on top. fold the border of the dough up over the filling – it will pleat as you fold. brush the crust lightly with water + sprinkle the turbino sugar on top.

bake for 35 – 40 minutes or until pastry is golden + crisp. transfer to a cooling rack + let rest for 10 minutes. serve warm or at room temperature. best eaten the day it is made.

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