Strawberry Peach Galette Recipes

RUSTIC STRAWBERRY GALETTE

Steps:

• In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
• Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.

SUMMER FRUIT GALETTES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
• Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
• Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
• Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

STRAWBERRY PEACH GALETTE

Steps:

• No need to preheat the oven just yet, the pastry needs to chill. Place the flour, sugar, salt and butter into your food processor and blitz until you have a breadcrumb texture. Slowly add the water, 1tbsp at a time, pulsing in between additions, until the pasty balls up into one large lump. Don't be tempted to add more water. It really only needs up to 4tbsp. It will go through a phase of looking like it won't come together, but keep blitzing and it will.
• Alternatively, place the flour, sugar, salt and butter into a large bowl and either use a pastry cutter or your fingers to cut the butter into the flour. Keep going until you have a coarse bread crumb texture, then slowly add the water and mix into one lump of dough.
• Tip the pastry onto a sheet of cling film and flatten into a disc. Wrap and place in the fridge for 30 minutes.
• Once the pastry has chilled, preheat the oven to 200C/400F and line a baking tray with grease proof paper.
• Place the strawberries, peaches, vanilla and sugar into a medium sized bowl and stir to coat everything with the sugar. Leave to one side while you roll out the pastry.
• Flour your worktop or use a lightly floured silicone pastry mat. Unwrap the pastry and place onto your surface. Roll the pastry out into a 10-12 inch round, it doesn't have to be perfect, the beauty of galettes is that they look rustic!
• Transfer the pastry onto your lined baking tray - I lightly flour my rolling pin and then take the top edge of the pastry, place it over the rolling pin and continue to gently bring the rolling pin towards me looping the pastry loosely around. Lift and transfer, then unroll the pastry.
• Spoon your fruit into the centre of your pastry and spread into an even layer, Leave a border of about 2-3 inches all the way round.
• Take a 2-3 inch length of the border and fold it up over the fruit. Then move along to another 2-3 inch length and fold that over, overlapping the previous one to give you a pretty fold. Continue until you have gone all the way around and folded all the pastry. Sprinkle the edges with demerara sugar and place in the oven for 30-35 minutes, until the pastry is golden and the fruit is bubbling.
• Leave to cool on the tray for 30-45 minutes or completely. You can serve this galette warm or at room temperature. If you want to glaze your fruit to make it glossy, place 1tbsp of apricot or strawberry jam into a small heat proof bowl and microwave for 20-30 seconds, just until it's easy to brush. Brush the jam all over the fruit and then serve with ice cream.
• Strawberry Peach Galette will keep in an airtight container, in the fridge for 4 days.

PEACH STRAWBERRY GALETTE

Steps:

• 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.
• 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).
• Combine peaches, strawberries, sugar, vanilla extract and flour in a medium sized bowl and let it sit for 20 minutes.
• Preheat oven to 400 degree F.
• 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.
• 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).
• Fold the edges over the fruit mix, pleating it as you fold to give a uniform circular shape. Gently press the edges to seal.
• For decoration and giving the final baked galette a golden crust, brush the beaten eggs on the outer crust and sprinkle sugar.
• Bake for 30-35 minutes until the crust turns golden brown and the fruit mix starts to bubble up.
• Serve warm with vanilla ice cream.

BLUEBERRY AND PEACH GALETTE

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.

STRAWBERRY PEACH GALETTE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter. two knives, or your fingers, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
• Transfer the dough to a floured work surface, pat into a ball and flatten into a disk. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/4 inch thick. Transfer to a parchment lined baking sheet.
• In a medium sized bowl, combine the peach and strawberry slices, lime juice, honey, cinnamon, nutmeg, and vanilla extract. Stir gently to combine.
• Top the dough with the almond flour, leaving 2 inches clear around the edge. Add the peach and strawberry mixture, either in a swirl pattern, or just heaped in a single layer, again leaving 2 inches clear.
• Wrap the edge of the dough up and over the strawberry peach mixture, then whisk together the egg and water in a small dish and use it to wash the edge of the dough. Sprinkle with the demerara sugar, then bake for 30 minutes, or until the dough is golden brown. Allow to cool for a few minutes before serving.

RUSTIC STRAWBERRY PEACH GALETTE RECIPE

Steps:

• Filling:
• Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit.
• Set aside and allow the mixture to soak as you prepare the crust.
• Crust:
• Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs.
• Add ¼ cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry.
• Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
• Preheat oven to 425 degrees F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
• Spoon the fruit (not the juices) into the center of the dough, leaving a 2 to 3-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary.
• Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1 to 2 Tablespoons behind. Too much juice will make the dough soggy.
• Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to slightly cool before serving.
• Serve warm or at room temperature.

EASY PEACH GALETTE

Steps:

• Sift together dry ingredients; flour, sugar, baking powder, salt
• Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency. It is fine to leave in bigger butter chunks
• Add cream and cream cheese and mix with your hands just until the dough comes together
• Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
• Place the dough (form a disk and wrap it) into the fridge for minimum one hour or even overnight
• Prepare the filling by simply mixing all the ingredients (peach, sugar, starch)
• Once dough chilled, roll it out on the baking paper you will be baking on, then hint with almond flour
• Place peach filling on top then place some blueberries all around. Gently and tightly fold the edges over the filling
• Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating oven to 200 C / 392 F
• Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble

THE BEST STRAWBERRY GALETTE

Steps:

• Place the flour, sugar and salt in a large bowl.
• Add the cubed, cold butter and use your fingers to cut/rub the butter into the flour. You can also use a pastry cutter, or even your food processor for this. The butter pieces should be no larger than pea-sized.
• Drizzle ice water (or very cold water), ½ tbsp at a time, while mixing the butter and flour mix with a fork (or pulse it in the food processor). Mix enough water until you get a dough that binds together (when a fistful of the dough mix is squeezed in your hand it should bind together).
• Turn the dough out onto a parchment paper or work surface, and press the dough together to form a dough. Do not knead the dough. If too dry, drizzle a little ice water. If too wet, add more flour.
• Form the dough into a disc, and wrap it with plastic wrap. Refrigerate for about 1 hour until chilled. Can be refrigerated for up to 48 hours, but let it sit at room temperature for a bit to soften before rolling out.
• Cut the hulled (stems removed) strawberries and cut them in half. Place them in a bowl and sprinkle the sugar, cornstarch, and lemon zest over them. Toss to combine. Cover and set aside for 15 - 30 minutes.
• Roll out the dough to about a ¼ of an inch thickness. It can be a circle, oval, rectangle or square shape.
• Make sure that your work surface is floured to prevent it from sticking to the countertop.
• Transfer the rolled out dough onto a parchment paper-lined half sheet pan. Trim the edges of the parchment paper if needed.
• Spread about ⅓ cup of the strawberry / raspberry jam on the surface of the pie crust. Leave a 1 ½ - 2 inch thick border along the edges.
• Place the strawberries in the middle of the tart, on the jam. They don't have to be arranged in any pattern, but they should be piled up more towards the center than the edges.
• Fold the edges of the dough over the strawberries. The folds don't have to be neat, but should create an enclosed margin for the strawberries. Use a little water to seal overlapped edges together if needed.
• If the pie crust cracks, press the cracks with a damp finger to re-seal. Or use any trimmed, extra dough pieces to seal the cracks.
• Cover with plastic wrap and place in the fridge for about 15 - 30 minute for the crust to re-harden.
• Preheat the oven to 400°F/ 205°C while the galette is resting in the fridge.
• When the oven is preheated, prep the galette for baking.
• Whisk the whole egg (or the egg yolk + milk) in a little bowl. Brush the galette crust with the egg wash. Optional - sprinkle raw sugar over the egg wash brushed margins.
• Bake the galette for about 15 minutes at 400°F/ 205°C, and then reduce the heat to 325°F / 163°C and bake for a further 15 - 20 minutes until the crust has a darker golden color, with some dark spots. The edges of the crust will be very dark in color.
• Remove the galette from the oven and brush the strawberries with a little glaze using a pastry brush (optional - recipe for glaze below). Let it sit for about 10 minutes to cool down. Slide the parchment paper onto a wire rack and let it cool down further.
• This galette can be served while warm, or at room temperature.
• Place the remaining jam in a microwave-safe bowl and microwave for a few seconds to warm it. Mix 1 - 2 tsp of water (depending on how thick the jam is) to thin out the jam to a glaze consistency.

STRAWBERRY AND PEACH GALETTE

Steps:

• In a food processor place the flour, sugar and salt and process until combined. You can also do this by mixing with a fork or a dough blending tool.
• Add in the butter and vegetable shortening and process until you get sand-like consistency (which you can also do using a fork, a dough blending tool or using the tips of your fingers).
• After add in the cold water and the white vinegar and process (or combine with your hands) until a soft dough forms. Wrap this dough in plastic kitchen wrap and let it rest in the refrigerator for 30 min.
• Place all the strawberries, peaches, honey, cinnamon and vanilla extract in a bowl, and mix until all the fruit slices are coated with the rest of the ingredients, and set aside.
• Preheat the oven to 375°F (180°C).
• Take the dough out of the fridge and roll out on a clean floured surface to make a circle of about 15 inches (40 cm) in diameter.
• Place the rolled oats in the middle of the dough circle. Then put the fruit on top of that, leaving the edge of the dough free.
• Fold the edges of the circle inwards.
• Beat the egg and brush this beaten egg on the dough, and sprinkle both the sugar and the almond slices on top and bake at 375°F (180°C) for 25 min aprox.