One of my favorite parts of summer is the berry desserts! I had never tried to make a galette before, but was always drawn to the idea of them. This one is a peach and raspberry galette, but you can use any combination of fresh berries and stone fruits - whatever's in season and local!
Peach and Raspberry Galette
Pate Brisee
1 1/4 cup all-purpose flour
1/2 tsp salt
1/2 cup butter, chilled and cut into inch cubes
1/4 cup cold water
Filling
1 pint fresh raspberries
3-4 fresh peaches, pitted and sliced
1/3 cup sugar
1 tbsp cornstarch
1 egg, lightly beaten
white sugar
Directions:
1. Preheat oven to 400 degrees F.
2. Make the dough and let chill thirty minutes before rolling out into a flat circle.
3. Mix the fruit with the sugar and cornstarch. Place the fruit in the center of the dough and fold edges over fruit. Brush edges with egg and sprinkle with sugar.
4. Bake for 45 minutes to an hour in the oven, until golden brown and fruit is bubbling. If the crust starts to brown too quickly, cover with tin foil and reduce heat to 375 degrees F.
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