I've made this with the bought crust and vowed never again--too thin and without any texture. Today I used the wonderful galette pastry recipe that's on the CL site here under "plum galette." What a difference! And yes, everyone is right--you do need a bit of flour or cornstarch in the fruit if it's juicy and fresh, and I see no need for sugar except some turbinado sugar to dust the top for a pretty sparkle.
Becky Luigart-Stayner; Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 232
- Calories from fat: 29%
- Fat: 7.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 2g
- Protein: 2.1g
- Carbohydrate: 40.6g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 124mg
- Calcium: 6mg
- 1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 6 cups fresh or frozen peeled and sliced peaches, thawed
- 1 cup fresh or frozen blueberries, thawed
- 1/4 cup sugar
- 2 tablespoons apricot preserves, melted and divided
- 1 tablespoon turbinado or granulated sugar
- Preheat oven to 425°.
- Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.
- Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
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