Best Peach Raspberry Galette Recipes

Peach Raspberry Galette image

Provided by Martha Stewart

Time 3h

Number Of Ingredients 12

1 disk Galette Dough
2 tablespoons all-purpose flour, plus more for parchment
2 1/2 pounds peaches (about 5), halved, pitted, and cut into 1/2-inch wedges
1 teaspoon fresh lemon juice
Pinch of coarse salt
3/4 cup plus 1 tablespoon granulated sugar, divided
6 ounces raspberries
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
1/4 cup sliced almonds
1 1/2 tablespoons coarse sanding sugar
1 cup plain yogurt

Steps:

Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).
Combine peaches, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in raspberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with almonds and sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.
Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.
Stir together yogurt and remaining tablespoon granulated sugar. Cut galette into wedges and serve with sweetened yogurt.

Peach-Raspberry Galette image

Provided by DailyInspiration

Categories Tarts

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

1 refrigerated pie crust, room temperature (from 15-oz. box )
1/3 cup sugar (plus 2 tbsp.)
1 tablespoon cornstarch
1/2 teaspoon lemon zest
1 1/2 lbs peaches (halved, pitted and cut into 1 inch wedges, about 5 peaches)
6 ounces raspberries (1 container)

Steps:

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 Facts : Calories 142.6, Fat 4.7, SaturatedFat 1.4, Sodium 72.2, Carbohydrate 24.6, Fiber 2.7, Sugar 13.8, Protein 1.8

Peach Raspberry Galette image

Provided by Daily Inspiration S @DailyInspiration

Number Of Ingredients 6

1 - refrigerated pie crust, room temperature (from a 15-oz. box)
1/3 cup(s) sugar plus 2 tablespoons
1 tablespoon(s) cornstarch
1/2 teaspoon(s) lemon zest
1 1/2 pound(s) peaches - halved, (peel if desired), pitted and cut into 1-inch wedges (about 5 peaches)
6 ounce(s) raspberries (1 container)

Steps:

Preheat the oven to 400 degrees. Line a 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 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 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 and sprinkle the edge and the fruit with the remaining 2 tbsp. 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 paper and discard. Let the galette cool completely. Cut into 10 wedges.