Ingredients
Units
Scale
For the dough:
- 1 cup AP flour
- 1/3 cup whole wheat flour
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup chilled butter, cubed
- 2 tablespoons shortening
- 2 tablespoons cold water
For the filling:
- 4 medium peaches (yellow peaches or nectarines work best here)
- 1/3 cup cherries, halved (I used bing cherries)
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 egg + 1 tablespoon water (for the eggwash)
- Turbinado sugar, for sprinkling
Instructions
- In a food processor, pulse together all ingredients for the dough until it is soft and pliable. Shape in a disk, wrap in clingfilm, then chill in the refrigerator for about 1 hour or until ready to use.
- For the filling, slice your peaches and cherries and toss them into a bowl with brown sugar, lemon juice, vanilla, and cornstarch. Set aside.
- Preheat oven to 375 degrees F. line a baking sheet with parchment paper and set aside.
- On a well-floured surface, roll out the dough into a 12-inch round, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet.
- Fan our the peach slices into the center of the circle, leaving about 1½-inch border. Sprinkle the sliced cherries on top. [NOTE: discard any liquid at the bottom of the bowl]. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go and pleating it.
- In a small bowl, whisk together egg and water for the egg wash and brush the sides of your galette. Top with turbinado sugar if desired and bake for 30-35 minutes, until the edges are golden.
- Remove your galette and transfer to a cooling rack. This can be served warm or completely cooled. Best enjoyed with fresh cream or ice cream.
Notes
Prep Time does NOT include Inactive Prep Time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1
