Yields: 8 Servings


6-27-20 great, joellyn whipped this up for dessert
food network magazine july-august 2020 pg94

Peach-Plum Galette
4 Reviews
Level: Easy
Total: 2 hr 40 min
Active: 25 min
Yield: 6 to 8 servings
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For the Crust:
1 cup all-purpose flour, plus more for dusting

1/3 cup whole-wheat flour

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 stick cold unsalted butter, cut into pieces

3 tablespoons sour cream

1 large egg, lightly beaten

Coarse sugar, for sprinkling

For the Filling:
4 peaches, sliced

2 plums, sliced

1/3 cup granulated sugar

1 tablespoon cornstarch

2 teaspoons fresh lemon juice

Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
Preheat the oven to 400 F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.
Photograph by Andrew Purcell

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