- Ingredients:
- 1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
- 1/3 cup granulated sugar (1/2 cup if using apricots)
- 6 oz fresh blueberries
- 1 disk Pate Brisee
- All-purpose flour, for surface
- 1 large egg, lightly beaten
Peach Galette - Sugar & Honey
Directions:
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment. Stir together fruit and granulated sugar in a bowl.
Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sugar.
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment. Stir together fruit and granulated sugar in a bowl.
Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sugar.
Bake until golden brown and bubbling in center, about 20-25 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Drizzle with honey. Let cool completely. Serve with whipped cream.
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