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To make a peach raspberry galette, gather these ingredients: - 1 ½ cups all-purpose flour - ½ teaspoon salt - 1 tablespoon sugar - ½ cup unsalted butter, cold and cubed - 4 to 5 tablespoons ice water - 2 ripe peaches, sliced - 1 cup fresh raspberries - ¼ cup sugar (adjust based on fruit sweetness) - 1 tablespoon cornstarch - 1 teaspoon vanilla extract - 1 egg, beaten (for egg wash) - 1 tablespoon turbinado sugar (for sprinkling) You can swap ingredients if needed. Instead of all-purpose flour, try whole wheat flour for a hearty crust. If you want a dairy-free version, use vegan butter. For a gluten-free option, use a 1:1 gluten-free flour blend. You can replace turbinado sugar with brown sugar or regular granulated sugar. Choose ripe peaches for the best flavor. Look for peaches that are slightly soft and fragrant. Avoid any with bruises or dark spots. For raspberries, select firm, plump ones. They should be deep in color and have no signs of mold. Fresh fruit makes your galette taste amazing! {{ingredient_image_1}} First, gather your ingredients for the dough. You will need all-purpose flour, salt, sugar, and cold butter. In a bowl, mix the flour, salt, and sugar. Then, add the cold butter. Use a pastry cutter or your fingers to blend until it looks like coarse crumbs. Next, add ice water one tablespoon at a time. Mix gently until the dough forms. Shape it into a disk and wrap it in plastic. Chill it in the fridge for at least 30 minutes. While the dough chills, prepare the fruit filling. Slice the ripe peaches and place them in a large bowl. Add fresh raspberries, sugar, cornstarch, and vanilla extract. Toss everything together until the fruit is well coated. Let it sit for about 10 minutes. This helps the flavors blend and the fruit to soften. After chilling the dough, preheat your oven to 375°F (190°C). Roll out the dough on a floured surface into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Spoon the fruit mixture into the center, leaving a 2-inch border. Fold the edges over the fruit, making pleats for a rustic look. Brush the edges with beaten egg and sprinkle turbinado sugar on top. Bake for 35-40 minutes, or until the crust is golden and the fruit bubbles. Let it cool for 15 minutes before slicing. Enjoy your delicious Peach Raspberry Galette! To make a great crust, start with cold butter. Cold butter helps your crust stay flaky. Use a pastry cutter or your hands to mix it with flour. Aim for coarse crumbs. Add ice water slowly. This keeps the dough from getting too wet. Chill the dough for at least 30 minutes. This step helps the gluten relax. When rolling out the dough, use a light hand. If it sticks, add more flour to your surface. Peach and raspberry are a classic duo. They blend well together, but you can add more. Try adding lemon zest for brightness. A pinch of cinnamon can enhance the warmth of the fruit. If you want extra richness, consider almond extract. You can also mix in blueberries or blackberries for a berry medley. Serve with vanilla ice cream or whipped cream for a yummy treat. One common mistake is overworking the dough. This can make it tough instead of flaky. Another mistake is using fruit that is too ripe. While ripe fruit is sweet, it can make your galette watery. Avoid skipping the chilling step for the dough. If you do, your crust won’t puff up. Lastly, don’t forget to brush the edges with egg wash. This gives your crust a beautiful golden color. Pro Tips Use Cold Ingredients: Ensure your butter and water are very cold to achieve a flaky crust. Fruit Selection: Choose ripe, seasonal peaches and raspberries for the best flavor and sweetness. Prevent a Soggy Bottom: Sprinkle a thin layer of cornstarch or flour on the dough before adding the fruit to absorb excess juices. Let it Rest: Allow the galette to cool before slicing; this helps the filling set and makes for cleaner slices. {{image_2}} You can change the fruits in your galette to mix things up. Try using blueberries or blackberries for a new twist. Apples add a nice crunch and flavor, too. You can even use pears or a mix of all these fruits. Each fruit brings its own taste, so feel free to explore! If you need a gluten-free galette, swap the all-purpose flour for a gluten-free blend. Look for blends that include rice flour or almond flour. Make sure to check the labels to avoid any hidden gluten. You still want a tender crust, so keep an eye on how the dough feels. You can use various sweeteners in your galette. Honey or maple syrup works great for a natural touch. If you prefer a low-calorie option, try using stevia or monk fruit sweetener. Adjust the amount based on how sweet your fruit is. This way, your galette can fit your diet and taste! To keep your Peach Raspberry Galette fresh, store it in an airtight container. Place it in the fridge. It will stay good for about three days. If you want to keep it longer, consider freezing it instead. When you are ready to enjoy your leftover galette, preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Heat it for about 10-15 minutes or until warm. This way, the crust stays crisp and the filling is warm and tasty. You can freeze the galette if you want to save it for later. Wrap it tightly in plastic wrap, then place it in a freezer bag. It will keep well for up to three months. When you are ready to bake it, thaw it in the fridge overnight. Then, reheat it in the oven as mentioned above. Enjoy the flavors all over again! Yes, you can make the dough a day ahead. Once you mix the dough, shape it into a disk. Wrap it in plastic wrap and store it in the fridge. This helps the flavors develop and makes the dough easier to roll later. A galette is a type of free-form pie. It has a rustic look. Unlike regular pies, it does not need a pie pan. The edges of the dough fold over the filling, showing off the fruit inside. This makes galettes easy and fun to make. You will know the galette is done when the crust is golden brown. The fruit filling should be bubbly and fragrant. Bake it for 35 to 40 minutes at 375°F (190°C). If unsure, check the color of the crust. A nice golden hue means it's ready to enjoy! Making a galette is fun and easy. We covered ingredients, steps, and useful tips. You learned about fresh fruit choices and how to make a perfect crust. Variations let you explore new flavors, and storage info helps keep leftovers tasty. Remember, avoid common mistakes to make your galette shine. Enjoy the process and taste the joy in every bite! Happy baking!

Peach Raspberry Galette

A delicious rustic tart filled with sweet peaches and fresh raspberries, perfect for dessert.
Print Recipe Save Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 1 tablespoon sugar
  • 0.5 cup unsalted butter, cold and cubed
  • 4-5 tablespoons ice water
  • 2 pieces ripe peaches, sliced
  • 1 cup fresh raspberries
  • 0.25 cup sugar (adjust based on fruit sweetness)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 piece egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions
 

  • In a mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • In a large bowl, toss the sliced peaches, raspberries, sugar, cornstarch, and vanilla extract until well combined. Set aside to allow the fruit to macerate for about 10 minutes.
  • Once the dough has chilled, roll it out on a lightly floured surface into a 12-inch circle. Transfer it onto a parchment-lined baking sheet.
  • Spoon the fruit mixture into the center of the rolled dough, leaving a 2-inch border around the edges.
  • Gently fold the edges of the dough over the fruit, pleating it as necessary to create a rustic look.
  • Brush the dough edges with beaten egg and sprinkle the turbinado sugar over the crust for added sweetness and crunch.
  • Bake for 35-40 minutes or until the crust is golden brown and the fruit is bubbling.
  • Allow the galette to cool for at least 15 minutes before slicing and serving.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Garnish with fresh mint leaves for added color and freshness.
Keyword dessert, galette, peach, raspberry, tart