Peach and Cherry Galette
Summer fruit galette made with fresh peaches and cherries wrapped in a homemade flaky all butter pie crust.
Servings: 8 servings
Ingredients
Fruit Filling
- 2 1/2 cups fresh cherries stem and pit removed, halved
- 2 cups 2 medium-large yellow peaches pits removed and sliced
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
- 1 tablespoon coconut flour
Egg Wash
- 1 large egg lightly beaten
- 1 teaspoon water
Topping
- turbinado and sparkling sugar to sprinkle on top
Instructions
Homemade Pie Crust
- Make dough for galette crust following recipe instructions. Shape into a disc, wrap in plastic wrap and refrigerate for 30-45 minutes.
Fruit Filling
- Combine all purpose flour, brown sugar, granulated sugar, vanilla and almond extract in a large bowl. Whisk to mix and then add in the halved cherries and sliced peaches. Toss the fruit to evenly coat with the sugar mixture and set the bowl aside.
Assemble Galette
- Roll out the galette dough onto a lightly floured surface to a 13-15 inch circle. Place the dough onto a silicone baking mat or two pieces of parchment paper.
- Sprinkle center of the dough with the coconut flour.
- Arrange the cherries and peaches onto the dough in an even layer, leaving a 2 inch border of dough bare.
- Next, fold the edges of the dough inward slightly overlapping the fruit. Create folds or pleats as you work your way around the galette. This will create an open center with a “pizza crust” look. Use cold water in the creases to seal the dough seams with your fingertips.
- Stir the egg and water in a small bowl with a fork to create an egg wash. Use a soft pastry brush to lightly coat the folds of the dough. You can also use milk or cream if you prefer. then sprinkle with coarse sugar.
- Transfer the galette to the fridge to allow the dough to chill for 20 minutes before baking.
- Preheat the oven to 375 F (190 C), then transfer the galette still on the baking mat or parchment paper onto a large baking sheet.
- Bake on the center rack for 30-35 minutes until the crust is golden brown and the fruit juices are bubbling.
- Remove galette from the oven and place pan on wire rack for 5 minutes.
- Transfer galette by sliding parchment paper off the cookie sheet and directly onto the wire cooling rack to prevent further cooking the bottom crust.
- Slice and serve galette warm with ice cream.
- Cool completely before storing.