Peaches and raspberries are a great, but underused summer fruit combination. When you cook them down and mix them together they look like a beautiful summer sunset. Bet ya didn’t know fruit could be so romantic 😉
I decided to combine these two fruits to make a light, fruity galette for you all this week and guys, it is.good.
The filling of this is the real star and it’s surrounded by a thin, flaky layer of pastry. There are no weird, random ingredients and it’s so easy to put together.
When I’m making the dough I like to use a food processor instead of my hands because we want the butter to be as cold as possible. Feel free to use your hands if you want to, but just be aware that your hands are likely to warm the butter up which will result in a crust that isn’t quite as flaky.
I tend to cut the butter into cubes, then place it back in the fridge so it’s as cold as possible when I need it. Nothin’ beats a flaky crust.
The filling is sweet, but not overpoweringly sweet and the cinnamon and nutmeg add a little extra deliciousness to every bite.
This is good on it’s own, but also tastes good with a dollop of whipped cream or a small scoop of vanilla ice cream.
Raspberry Peach Galette:
- 1 1/4 cups all-purpose flour
- 1 stick butter (8 tbsp.) cold unsalted butter, cut into cubes
- 1 1/2 tbsp. sugar
- Pinch salt
- 2 tbsp. (1 oz.) ice cold water
- 3 peaches
- 6 oz. raspberries
- 1/4 cup. brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tbsp. cornstarch
- Heavy cream, for brushing
- Raw sugar, for sprinkling
- Crust: Combine dry ingredients in food processor until butter is the size of a pea. Slowly drizzle in the cold water until the dough comes together. Remove dough from food processor, pat into a disc, wrap in plastic and refrigerate for at least 1 hr.
- Cut peaches in half, remove pits and slice.
- Combine peaches, raspberries, brown sugar, cinnamon, nutmeg and cornstarch in a bowl, being careful not to crush the raspberries.
- Preheat oven to 350°F.
- Roll your chilled dough into a 12″ circle on floured parchment and transfer both dough and parchment to a baking sheet.
- Place your fruit filling in the centre of the dough, leaving a border of about 2-3″.
- Fold sides of dough up and over the filling in a pleating pattern.
- Brush dough with heavy cream and sprinkle with raw sugar.
- Bake for 40-45 minutes, until crust is browned.