Peach Cherry Galette Recipes

CHERRY PEACH PANTRY GALETTE

Cherry Peach Pantry Galette image

Provided by Valerie Bertinelli

Categories dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 round refrigerated pie crust
1 pound sliced frozen peaches, thawed and well drained
12 ounces frozen sour cherries, thawed and well drained
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon sugar
1 large egg

Steps:

Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.

CHERRY AND PEACH GALETTE

Cherry and Peach Galette image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 sheets frozen puff pastry, thawed (one 17-to-18-ounce package)
3 tablespoons all-purpose flour, plus more for dusting
1 large egg
1/2 cup sugar
1/4 teaspoon ground allspice
2 teaspoons vanilla extract
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
2 1/2 cups cherries (about 1 pound), pitted and halved
2 ripe peaches, peeled, pitted and cut into 1/2-inch-thick wedges

Steps:

Position a rack in the lower third of the oven and preheat to 450 degrees F. Butter a baking sheet with 1 tablespoon butter. Unfold 1 sheet puff pastry on a floured surface. Beat the egg with 1 tablespoon water and brush over the dough. Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out into a 14-inch square. Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes. (Refrigerate the leftover egg wash for brushing the galette.)
Combine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl; transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling. Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss.
Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round. Spoon the cherry mixture in the center, leaving a 2-inch border. Cut the remaining 1 tablespoon butter into small pieces and scatter on top. Fold in the pastry edges over the filling, pleating as needed.
Bake the galette until puffed and golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture. Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries). Transfer to a rack and let cool at least 10 minutes so the filling sets.

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PEACH & CHERRY GALETTE - LIVING THE GOURMET - RECIPES

peach-cherry-galette-living-the-gourmet image

2020-06-15 Peach & Cherry Galette. Jun 15, 2020 · 14 Comments. Jump to Recipe · Print Recipe. Fresh stone fruit and ripe cherries come together for a …
From livingthegourmet.com
Estimated Reading Time 7 mins
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In a food processor, pulse together all ingredients for the dough until it is soft and pliable. Shape in a disk, wrap in clingfilm, then chill in the refrigerator for about 1 hour or until ready to use.
For the filling, slice your peaches and cherries and toss them into a bowl with brown sugar, lemon juice, vanilla, and cornstarch. Set aside.
On a well-floured surface, roll out the dough into a 12-inch round, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet.

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Combine peaches, cherries, granulated sugar, corn starch, vanilla, lemon juice, and cinnamon in a bowl. Toss to mix well.
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Spoon filling onto inner part crust and fold edges of crust over filling. Brush exposed crust edges with egg yolk and sprinkle turbinado sugar over both crust and filling.

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In a large bowl, combine the cherries and peaches. In a small bowl, mix together the cornstarch, sugar, salt, and cinnamon. Mix the sugar mixture in with the fruit. Stir in the lemon juice.
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