Peach Raspberry Galette Recipes
PEACH RASPBERRY GALETTE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 12
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 GALETTE
This easy peasant-style recipe is a wonderful and flavorful peach dessert to serve as an ending to your fabulous Italian meal. Dust with powdered sugar just before serving.
Provided by Tom W
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine raisins, brown sugar, flour, cinnamon, and salt in a bowl. Mix in peaches and lemon juice.
- Place pie dough round on a rimmed baking sheet.
- Mound fruit mixture in center of dough, leaving a 1 1/2-inch border. Fold edge of dough up around fruit, gently pleating and pressing dough against the fruit.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Continue baking until crust is golden brown, 20 to 25 minutes. Remove from the oven; let cool on the baking sheet for 10 minutes before using 2 large spatulas to transfer to a plate.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 58.4 g, Fat 10.1 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 264.3 mg, Sugar 37.4 g
PEACH-RASPBERRY GALETTE
Make and share this Peach-Raspberry Galette recipe from Food.com.
Provided by DailyInspiration
Categories Tarts
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
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
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4.8/5 (8)Total Time 1 hr 20 minsCategory DessertsCalories 410 per serving
- To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till butter is broken into small pieces and mixture resembles cornmeal. Mix together the egg yolk and milk and add to dough. Pulse till the dough comes together. Pour out onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
- Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move dough to the baking sheet. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outside edge of the dough over the fruit, pleating as needed. Brush egg white over the exposed crust. Sprinkle the coarse sugar over the dough and fruit.
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4.3/5 (47)Category DessertCuisine American
- Add the flour, cold butter, sugar, and salt to the bowl of a food processor, and pulse to combine.
PEACH-RASPBERRY GALETTE - GOOD HOUSEKEEPING
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Cuisine American, FrenchTotal Time 1 hr 15 minsServings 10Calories 345 per serving
- With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs.
- Sprinkle ice water, 1 tablespoon at a time, into flour mixture, mixing with hands until dough holds together (it will feel dry at first).
PEACH RASPBERRY GALETTE RECIPE - CONFESSIONS OF A BAKING …
From confessionsofabakingqueen.com
Cuisine FrenchEstimated Reading Time 5 minsCategory DessertTotal Time 1 hr 5 mins
- To make the filling start with peeling and slicing your peaches. Then add in raspberries, I used frozen but you can use fresh as well. Over the fruit squeeze, a medium lemon, getting all the juice you can out of it. Then sprinkle granulated sugar, brown sugar, cornstarch, and salt. Toss lightly to combine. Set aside while you roll out your crust.
- Flour a surface area, I use a Silpat countertop workspace. Place a 16-inch piece of parchment paper down and start by rolling your pie crust out to around a 13-inch circle on top of the parchment. Once the brown butter crust is rolled out transfer the parchment and crust to a large baking sheet.
- Using a slotted spoon to drain the liquid from the fruit, add the fruit to the center of the crust. Gently fold the outside 2 inches up on over the fruit to make sure the crust is holding all of the fillings in. Place the baking sheet in the fridge to let everything set for 20 minutes. Preheat oven to 425F. Before baking add the 2tbsp of butter, cut up into small chunks, then brush the pie crust with an egg wash ( egg and water) I use a silicone pastry brush. You can sprinkle on thick sugar, demura sugar if you want. Bake for 30-35 minutes or until the crust is golden brown. Let cool on a wire rack for at least 30 minutes. This is best served with vanilla ice cream!
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PEACH RASPBERRY GALETTE - MELISSASSOUTHERNSTYLEKITCHEN.COM
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- Remove one unrolled pie crust from the box, and set it on the counter for about 15 minutes to allow it to come to room temperature.
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- To make crust: combine all the ingredients in a food processor. Process a few times until butter is about the size of a pea. With processor on, slowly drizzle in ice cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
- Cut peaches in half, remove pit and slice each half into 6 slices. In a large bowl, combine peaches and vanilla extract. Add in brown sugar, cinnamon, nutmeg and cornstarch. Gently mix to combine. Fold in the raspberries.
- When dough is chilled, roll out into a 12 inch circle. (I rolled mine onto a well floured parchment to make transfer easy). Transfer to a baking sheet.
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PEACH RASPBERRY GALETTE (VEGAN ... - SIMPLE GREEN RECIPES
From simplegreenrecipes.com
5/5 (2)Estimated Reading Time 4 minsServings 8Total Time 55 mins
- I don't sift the dry ingredients for the galette. Start with flour, salt, sugar and zest in a large bowl (I use the bowl of my stand mixer), whisk them till combined. Add the butter and, with the paddle attachment at the lowest setting (number 1-2), mix it until it's very crumbly.
- On a small bowl, stir the coconut yogurt and cold water and pour it into the butter-flour mixture so that the crust holds together. The dough is very sticky at this moment, put the bowl into the fridge for 10 minutes and, once chilled, form a dough with a spatula and wrap it in plastic to chill it again, 30 minutes in the fridge or 15 minutes in the freezer.
- Heat the oven to 400F (200ºC). While the dough is chilling, prep the fruit: slice the peaches. In a large bowl, stir the raspberries, sugar, cornstarch, lemon juice and salt until combined. Set filling aside to rest as the oven preheats.
- Put the dough on a floured baking sheet and roll it out until you have a circle 12 inches in diameter. Spoon the filling and the juices onto the crust and carefully fold up the edges of the dough (1 1/2 to 2 inches), overlapping the dough to enclose the filling and make a free-form tart. The important part is really to avoid any cracks so the filling doesn't leak during baking.
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From realfoodrealdeals.com
Reviews 1Category DessertServings 8Total Time 1 hr
- To prepare the peaches, boil a large pot of water. Place the ripe peaches in the boiling water for 30 seconds, then transfer them to a cold water bath for a few seconds. Remove the peaches from the water and pull off the skin. If it doesn’t come off easily, it means the peaches aren’t ripe enough for this method. (Peel with a vegetable peeler instead.) Cut the peaches in half and remove them from their pits. Cut them into very thin slices and place them in a large bowl. Add the raspberries, coconut sugar, lemon juice, vanilla extract, and flour to the bowl. Stir to coat evenly.
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