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Blueberry-Peach Galettes

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 2 galettes, 8 servings each
 
Comments:
Galette

Definition: [gah-LEHT] Hailing from France, a galette is a round, rather flat cake made of flaky-pastry dough, yeast dough or sometimes unleavened dough. The term also applies to a variety of tarts, both savory and sweet, and there are as many variations as there are French regions. They may be topped with fruit, jam, nuts, meat, cheese, etc. Galette des Rois, the traditional cake served during Twelfth Night festivities, often contains a bean or other token, which is guaranteed to bring the recipient good luck.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Ingredients:
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon granulated sugar

Instructions:
Preheat oven to 425 degrees F (218-220 degrees C). Line a baking sheet with foil or parchment paper.

Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup 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). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425 degrees F (218-220 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (180 C) (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.

Makes 2 galettes, 8 servings each.

Source: Cooking Light
Date: July 31, 2003

Reviews

Reviewer: Annette
Rating: 
Review:
Cooking Light published this same recipe once upon a time. It was great, and it still is. The question I have is where did this recipe originate - Cooking Light vs Diana?

 
Reviewer: Diana
Rating: 
Review:
Yes Annette this recipe did originate from Cooking Light Magazine. I have put their name as the source. Thank you, Diana

 

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