Peach Raspberry Summer Galette

As the days grow longer and warmer, summer brings a bounty of fresh fruits that are perfect for creating delightful desserts. One such treat that encapsulates the essence of the season is the Peach Raspberry Summer Galette. This rustic, free-form pastry marries the sweet juiciness of ripe peaches with the tangy burst of raspberries, all enveloped in a flaky, homemade crust. Whether you are hosting a gathering, enjoying a picnic in the park, or simply craving a sweet indulgence at home, this galette is both easy to prepare and a joy to savor.

Discover the delightful Peach Raspberry Summer Galette, a perfect summer dessert that combines sweet peaches and tart raspberries in a flaky, homemade crust. This easy-to-make, rustic pastry is great for gatherings or a cozy night in. Learn how to create this stunning treat with simple ingredients, and enjoy endless variations based on seasonal fruits. Bring a taste of summer to your table with this charming and versatile dessert!

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Ingredients

1 1/2 cups all-purpose flour

1/4 cup granulated sugar, plus extra for sprinkling

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

6-8 tablespoons ice water

2 large peaches, sliced

1 cup fresh raspberries

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 egg (for egg wash)

Instructions

Prepare the pastry dough:

- In a large mixing bowl, whisk together the flour, 1/4 cup sugar, and salt.

- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.

- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the filling:

- In a separate bowl, combine the sliced peaches, raspberries, lemon juice, cornstarch, and vanilla extract. Toss gently to coat the fruit evenly. Set aside to marinate while the dough chills.

Roll out the dough:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Aim for a rustic look, so it doesn’t need to be a perfect circle.

Assemble the galette:

- Transfer the rolled-out dough onto the prepared baking sheet. Spoon the fruit mixture into the center, leaving a 2-inch border around the edges.

- Fold the edges of the dough over the fruit, creating a pleated border. The center can be left open to show off the beautiful fruit.

Egg wash and sprinkle:

- Beat the egg in a small bowl and brush it over the crust for a golden finish. Sprinkle the edges with extra granulated sugar for added sweetness and crunch.

Bake:

- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit is bubbly.

Cool and serve:

- Allow the galette to cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally paired with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time, Total Time, Servings: 30 mins | 1 hour 15 mins | 8 servings