Fresh Fruit Galette

This recipe is a versatile pastry-style dessert that highlights any kind of fresh summer fruit.

Amy Christensen from The Salt Lake Culinary Center shares how easy it is to make a Fruit Galette.

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Summer Peach Galette
Makes one 9-inch galette

1 pound ripe peaches

3 tablespoons sugar

1/2 teaspoon cinnamon (optional)

1 teaspoon vanilla

1-2 tablespoons unsalted butter

1 round pie dough

optional egg wash:

1 egg white

1 teaspoon milk

1 tablespoon sugar

Move rack to center of oven and preheat to 350°F. Place a piece of parchment paper on a cookie sheet. Lay the circle of pie dough over the parchment paper.

Fill a medium bowl with ice and water and set next to the stovetop. Slice a small “x” into the bottom of each peach. In a medium saucepan filled with water and set over high heat, bring water to a boil. Add the peaches and cook just until the skin at the “x” starts to peel, about 10 seconds (longer for less ripe peaches). Use a slotted spoon to transfer the peaches to the bowl of ice water. Once cool, peel off the skin and halve, pit and thinly slice the peaches.

In a small bowl, mix 3 tablespoons sugar and cinnamon. In another mixing bowl, toss the sliced peaches with the vanilla and sprinkle with the cinnamon sugar mixture. Toss to coat.
Spoon or place fruit onto the center of the crust, making sure to leave 2″ of dough around the edges not covered. Cut the butter into 5-7 chunks and dot the top of the fruit.

Pull the dough up partway over the fruit to form pleats. Optional: Whisk together egg white and milk. Brush crust with egg/milk mixture and sprinkle with sugar.

Bake for 50-60 minutes – until the crust is golden brown. Let cool on the pan for 10 minutes and then using the parchment paper, slide the galette to a rack to completely cool.
Serve at room temperature or slightly warm with vanilla ice cream or freshly whipped cream.

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