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Peach Strawberry Galatte - Pepper Delight #galatte #pie #summerdesserts #strawberry #peach #tart #strawberrygalatte #peachgalatte #holidayrecipes #party #memorialday #summer #festivals
Peach Strawberry Galette
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Buttery Crusted Peach Strawberry Galette… A Quick & Easy Peasy Summer Dessert...!! Serve with a scoop of Vanilla Ice Cream, YUMM… 

Course: Dessert, Snack
Cuisine: American
Keyword: galatte, strawberry, summer
Servings: 6
Author: Akhila
Ingredients
For the crust
  • cup flour
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 stick of cold butter (cubed)
  • 4 tbsp ice cold water
For the Peach Strawberry filling
  • 2 cups fresh strawberries (hulled and sliced into half)
  • 2 peaches (peeled, pitted and sliced)
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • 1 tbsp flour
For decoration
  • 1 egg (beaten)
  • Granulated sugar (to sprinkle)
Instructions
For the crust
  1. Combine flour, sugar and salt in a food processor. Pulse until it mixes well. Add the cubed cold butter, pulse until it looks like a coarse meal with some crumbles. Sprinkle 1-2 tbsp ice cold water at a time and pulse until the dough comes together.
  2. Transfer it into a work surface; gently knead the dough to make a ball. Flatten it into a small disk shaped size, wrap it in a plastic wrap and refrigerate for 1-2 hrs (or up to 3 days).
For the Peach Strawberry filling
  1. Combine peaches, strawberries, sugar, vanilla extract and flour in a medium sized bowl and let it sit for 20 minutes.
For assembling the Galette
  1. Preheat oven to 400 degree F.
  2. Place the cold dough between two parchment sheet papers. This helps to roll the dough neatly and it prevents sticking to the bottom. Roll the dough between the papers into a 12 inch circle, trim the edges if necessary to form a circular shape. Remove the top sheet and carefully transfer the dough along with its bottom sheet to a baking tray.
  3. Spoon the fruit mix on to the center of the dough leaving a 2 inch gap around the border. Drizzle 1-2 tbsp fruit juices from the mix (do not add more as it makes the dough soggy).
  4. Fold the edges over the fruit mix, pleating it as you fold to give a uniform circular shape. Gently press the edges to seal.
  5. For decoration and giving the final baked galette a golden crust, brush the beaten eggs on the outer crust and sprinkle sugar.

  6. Bake for 30-35 minutes until the crust turns golden brown and the fruit mix starts to bubble up.
  7. Serve warm with vanilla ice cream.