Summer Fruit Galettes recipe
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Ingredients
- 2 (9 inch) refrigerated pie crusts 3 fresh peaches - peeled, pitted, and sliced 1 pint fresh strawberries, sliced ½ pint fresh blueberries 4 tablespoons white sugar, divided 4 tablespoons all-purpose flour, divided 6 tablespoons turbinado sugar, divided
Nutrition Info
- 268.7 caloriescarbohydrate: 37.9 gcholesterol: : -fat: 12.1 gfiber: 2.5 gprotein: 2.9 gsaturatedFat: 3 gservingSize: -sodium: 191.6 mgsugar: 17.3 gtransFat: : -unsaturatedFat: : -
Directions Summer Fruit Galettes
Directions
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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.