Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.

Recipe by Cooking Light September 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

Yield:
2 galettes, 16 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

232 calories; calories from fat 29%; fat 7.6g; saturated fat 1.9g; mono fat 3.3g; poly fat 2g; protein 2.1g; carbohydrates 40.6g; fiber 2.8g; iron 1mg; sodium 124mg; calcium 6mg.
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