BLUEBERRY AND PEACH GALETTE
This is a quick and easy way to make dessert! Perfect for last minute company. The rustic look makes it even more appealing. Serve it warm with vanilla ice cream.
Provided by csingleton24
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Roll out room temperature pie crust on parchment paper placed on a baking sheet. Make sure you use the parchment paper because the mixture will leak out!
- Mix blueberries and peaches with flour, sugar and lemon juice in large bowl until completely mixed.
- Add fruit mixture to the middle of the pie dough and turn up sides of dough all around. The dough will overlap at certain areas. This is okay, it makes it rustic!
- Mix egg white and milk together with whisk in small bowl and brush on the pie crust edges. Sprinkle sugar over wet dough.
- Bake in oven for 1 hour.
- Cool before serving.
BLUEBERRY PECAN GALETTE RECIPE BY TASTY
Here's what you need: pecan, all purpose flour, rolled oats, granulated sugar, kosher salt, unsalted butter, Walmart® blueberries, granulated sugar, cornstarch, kosher salt, lemon zest, lemon juice, refrigerated pie crust, large egg, water, coarse sugar, vanilla ice cream, chopped pecan
Provided by Walmart
Categories Desserts
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the pecan crumble: In a medium bowl, mix together the pecans, flour, oats, granulated sugar, and salt. Add the butter and use your fingertips to work into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Make the filling: Add ½ cup of the Walmart® blueberries to a large bowl and mash with a fork. Add the remaining 2 cups of blueberries, the granulated sugar, cornstarch, salt, lemon zest, and lemon juice, and mix until well combined.
- Unroll the refrigerated pie crust onto the prepared baking sheet. Pour the blueberry filling onto the center of the crust and spread evenly, leaving a 2-inch border around the edges. Going in one direction, fold the dough border over the filling, creating creases by using your fingers to tuck the dough under itself every 2-3 inches. Sprinkle the pecan crumble on top of the filling. Chill the galette in the refrigerator for 15 minutes.
- In a small bowl, whisk together the egg and water.
- Once the galette has chilled, use a pastry brush to brush the egg wash over the crust, then sprinkle with the coarse sugar.
- Bake the galette for 25 minutes, then rotate the pan and bake for another 20-25 minutes, or until golden brown and the filling is set. If the crust starts to brown too much, tent the edges of the galette loosely with foil. Remove the galette from the oven and let rest for 1 hour before serving.
- Slice the galette into 6-8 pieces and serve topped with a scoop of ice cream and a sprinkle of chopped pecans.
- Enjoy!
WHOLE WHEAT BLUEBERRY PEACH GALETTE RECIPE BY TASTY
Here's what you need: whole wheat flour, coconut sugar, salt, butter, ice water, peaches, blueberry, lemon zest, coconut sugar, cornstarch, cinnamon, ground cardamom, vanilla extract, egg, turbinado sugar, vanilla ice cream
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the whole wheat flour, coconut sugar, and salt.
- Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
- Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
- Dump the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
- Meanwhile, make the filling: combine the peaches, blueberries, lemon zest, coconut sugar, cornstarch, cinnamon, cardamom, and vanilla in a large bowl and mix well. Cover and chill while the dough chills.
- Preheat the oven to 375˚F (190˚C).
- On a lightly floured surface, roll out the dough into a circle about ¼- to ½-inch (6 to 13 mm) thick.
- Carefully use the rolling pin to transfer the dough to a 10- or 12-inch (25 cm or 30 cm) cast-iron skillet. Gently press the dough against the bottom and sides of the pan.
- Add the filling to the center, then fold the edges of the crust in.
- Brush the edges of the crust with egg wash and sprinkle with turbinado sugar, if desired.
- Bake for 45-50 minutes, or until golden brown.
- Serve warm or at room temperature, with ice cream, if desired.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 44 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, Sugar 16 grams
PEACH AND BLUEBERRY GALETTE
Categories Berry Dessert Bake Quick & Easy Backyard BBQ
Yield 8 to 10 People
Number Of Ingredients 16
Steps:
- Make the dough Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out. Meanwhile, position a rack in the center of the oven and heat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Make the filling & roll out the dough In a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt. Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1-1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.
BLUEBERRY PEACH GALETTES
This recipe makes two galettes, but I usually halve it. Great use for fresh beries and peaches, but frozen can also be used. From Cooking Light. Super simple because it calls for refrigerated, purchased pie crusts. Of course, you could also make your own. I substitute Splenda and sugar free apricot preserves.
Provided by Simply Chris
Categories Dessert
Time 50m
Yield 2 galettes
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Line a baking sheet with foil or parchment paper.
- Roll 1 dough portion into a 12 inch circle and place on foil.
- Cmombine peaches, blueberries and 1/4 sugar.
- Arrange half of peach mixture in center of dough, leaving a 3-inch border.
- Fold edges of dough toward center, pressing gently to seal. (Dough will only partially cover peach mixture).
- Bursh half of melted preserves over peach mixture and deges of dough.
- Repeat with second dough portion.
- Bake at 425 for 10 minutes.
- Reduce oven temp to 350 and bake an additional 20 minutes or until lightly browned.
- Sprinkle with 1 tablespoon of sugar.
- Serve warm or at woom temperature.
- each galette makes 8 servings.
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PEACH & BLUEBERRY GALETTE RECIPE | EATINGWELL
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- Place pastry flour, 3 tablespoons of the granulated sugar, and 1/2 teaspoon of the salt in bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 times. Add yogurt and water, and pulse until pea-size pieces of dough begin to come together and dough just begins to pull away from sides of bowl, about 20 times. Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Wrap tightly with plastic wrap, and chill 1 hour or up to overnight.
- Preheat oven to 425F. Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Set aside.
- Unwrap dough, and place on a large sheet of parchment paper. Dust top of dough lightly with all-purpose flour, and roll into a 15-inch circle. Transfer dough and parchment paper to a large baking sheet. Pour fruit mixture into center of dough, and spread over dough, leaving a 2-inch border around edges. Fold dough edges in toward filling. Brush dough edges with egg white, and sprinkle with turbinado sugar. Freeze 10 minutes.
- Bake in preheated oven until filling is hot and bubbly and crust is golden brown, about 30 minutes. Let cool to room temperature, about 30 minutes.
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