Peach & raspberry galettes
My job as a recipe developer often has me creating recipes a whole year in advance. I’m currently developing some pie recipes for holiday 2024 for a client.
I had a little leftover pie dough so I decided to whip up some galettes using fruit I had on hand.
I love you stone fruit and I will miss you when you leave us!!
XO, km
THE DISH:
Peach & raspberry galettes | serves 2
THE STUFF:
3 nectarines
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1 store-bought pie crust
12 raspberries
1 egg
Big crystal sugar for edges, optional
THE HOW-TO:
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Thinly slice the nectarines and add them to a mixing bowl. Add the brown sugar, cinnamon and vanilla and toss to combine. Set aside.
On a flour-dusted cutting board, roll out the pie dough just slightly. Cut into 3 6-inch circles (I used a large cookie cutter as a guide and then added on an inch all around for room to fold the edges over). Transfer those circles to the prepared baking pan.
Pile the nectarines into the middle of the circles of dough. There will be juices in the bottom of the bowl: make sure you drizzle that goodness over the nectarines. Then top each with four raspberries.
Fold up the sides over each pile of fruit, pleating the edges as you go.
In a bowl, beat together the egg with 1 teaspoon of water. Brush the edges with the egg wash and then generously sprinkle the edges with the sugar.
Bake until edges are golden brown and fruit is bubbly, about 20 minutes.