Peach & Plum Galette
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INGREDIENTS
For the crust,
½ cup butter, cold
1 large egg
2 tablespoons heavy cream
1 ⅓ cup flour
1 tablespoon granulated sugar
½ teaspoon salt
¼ cup Mariani sliced almonds
For the egg wash,
1 large egg
1 tablespoon water
For the filling,
3 large peaches, sliced
2 large plums, sliced
⅓ cup granulated sugar
INSTRUCTIONS:
In a large bowl, mix the flour, sugar, and salt. Using a pastry cutter or knife, cut the butter into the flour mixture. You want the butter to be in pea-sized chunks.
In a separate bowl, whisk together the egg and heavy cream. Pour the egg mixture into the flour mixture, and mix with a wooden spoon until you have a crumbly dough.
Form the dough into a disk, wrap in plastic, and chill for at least 1 hour up to overnight.
While the dough is chilling, prepare the filling. Place the peaches, plums, and sugar in a large bowl and toss until the fruit is evenly coated in the sugar. Refrigerate the filling until you are ready to assemble and bake your galette.
When you are ready to assemble the galette, preheat the oven to 400 degrees. Then, roll the dough into a 12-inch circle. Arrange the peach and plum slices on the dough circle, leaving a 1-2 inch border. Fold and pleat the edges.
Create an egg wash by whisking together the egg and tablespoon of water. Brush the egg wash across the galette dough, then press the sliced almonds into the dough.
Transfer to the galette to a baking sheet lined with parchment paper and bake for 40 minutes, until the filling is bubbling and the crust is golden-brown.
Serve warm with vanilla ice cream.
Peach & Plum Galette
Ingredients
- ½ cup butter, cold
- 1 large egg
- 2 tablespoons heavy cream
- 1 ⅓ cup flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¼ cup Mariani sliced almonds
- 1 large egg
- 1 tablespoon water
- 3 large peaches, sliced
- 2 large plums, sliced
- ⅓ cup granulated sugar
Instructions
- In a large bowl, mix the flour, sugar, and salt. Using a pastry cutter or knife, cut the butter into the flour mixture. You want the butter to be in pea-sized chunks.
- In a separate bowl, whisk together the egg and heavy cream. Pour the egg mixture into the flour mixture, and mix with a wooden spoon until you have a crumbly dough.
- Form the dough into a disk, wrap in plastic, and chill for at least 1 hour up to overnight.
- While the dough is chilling, prepare the filling. Place the peaches, plums, and sugar in a large bowl and toss until the fruit is evenly coated in the sugar. Refrigerate the filling until you are ready to assemble and bake your galette.
- When you are ready to assemble the galette, preheat the oven to 400 degrees. Then, roll the dough into a 12-inch circle. Arrange the peach and plum slices on the dough circle, leaving a 1-2 inch border. Fold and pleat the edges.
- Create an egg wash by whisking together the egg and tablespoon of water. Brush the egg wash across the galette dough, then press the sliced almonds into the dough.
- Transfer to the galette to a baking sheet lined with parchment paper and bake for 40 minutes, until the filling is bubbling and the crust is golden-brown.
- Serve warm with vanilla ice cream.