Strawberry Peach Galette

SUMMER = fresh fruit galore!  Fresh produce is one of the best things about summer, other than vacations, beach days and sunshine of course!  I hate to say it but I haven’t taken advantage of the summer season at all this year.  And it’s been painfully obvious that I’ve been M.I.A. from baking and this blog for a while.  All I can say is these last few months have been a whirlwind.  A big move, new job, and epic vacation abroad have left me exhausted to say the least!

I’m still trying to find my groove in this new environment but hopefully soon I’ll be back on the baking track.  I did manage to squeeze in one summery recipe though, this easy-peasy strawberry peach galette.  Believe me, if I found time to make it you can too. 

Step 1: Wash/peel/pit fruit, slice, add sugar and vanilla. 

Step 2: Mix dough.  Refrigerate 1 hour.

Step 3: Roll out dough.  Fill with fruit.  Fold dough over.  Egg wash dough and sprinkle with sugar. 

Step 4: Bake.

And voilà, done!  Add vanilla ice cream and make it à la mode!

The following recipe obviously has more details but you get the picture! 

This is a really flexible recipe too, in that you can change up the fruit filling however you like.  Go wild and try various combos of stone fruit and berries.  I’d love to hear what your favorite fruit fillings are!  Let me know what flavors you end up making. 

Happy Baking!

Strawberry Peach Galette

• Yield: 1 1x

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Description

Prep Time: 20 min, plus 1 hour for chilling.
Cook Time: 25-35 min

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Ingredients

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Filling

• 2 ripe peaches, peeled, pitted, sliced
• 2 cups fresh strawberries, sliced
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract

Galette Dough

• 1 1/2 cups all-purpose flour
• 3 Tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup ice water, plus more as needed
• 1 egg, beaten (for egg wash)
• additional sugar for sprinkling

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Instructions

Filling

1. Place sliced peaches and strawberries in a bowl. Add sugar and vanilla, gently tossing the fruit to coat. Set aside and allow the fruit to develop their juices while preparing the dough.

Galette Dough

1. In a medium bowl, whisk together the flour, sugar, and salt. With a pastry cutter, or your hands, cut the butter into the flour mixture until it is crumbly and about the size of peas.
2. Add the 1/4 cup of ice water, stir until mixture is moistened, adding up to 2 Tbsp more ice water if dough appears dry.
3. Gently knead the dough until it comes together and forms a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Assembly

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat.
2. On a lightly floured surface, roll the dough into roughly a 12-inch circle. Transfer dough to the prepared baking sheet.
3. Spoon the fruit (not the juices) onto the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.
4. Brush the crust with the beaten egg and sprinkle with sugar.
5. Bake for 25-35 minutes or until the crust is golden brown. Cool slightly before serving.

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Notes

• Cover tart with foil or plastic wrap and store in the refrigerator. Try mixing this recipe up by using different types of stone fruit and berries for lots of flavor combinations.