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![\"PeachStrawberryGalette\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/PeachStrawberryGalette.jpg?resize=640%2C480&ssl=1\")
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Galettes – when there’s no time no make a pie. They’re rustic, show off their luscious fillings, and can be thrown together in a snap. You can even use store bought crusts – no judgment here! A galette is the perfect dessert to bring to\u00a0an end of the summer soiree.<\/p>\n
For the pastry:<\/strong><\/p>\n For the filling:<\/strong><\/p>\n 1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for at least an hour.<\/p>\n 2. Roll out dough on a lightly floured surface to a 13\u2033 round. Transfer dough to a parchment lined baking sheet.<\/p>\n 3. Slice the peaches and strawberries, toss with sugar, cornstarch, and vanilla.<\/p>\n 4. Scoop the fruit onto the dough, leaving a 2 inch border all around. Fold the dough over the fruit and pleat the edges as you work your way around, you\u2019ll wind up with a tart that\u2019s approximately 9\u2033 in diameter. Place the tart in the freezer for a half hour \u2013 this will help it keep it\u2019s shape.<\/p>\n 5. Preheat oven to 425\u00ba, remove galette from freezer. Make an egg wash by beating the egg with a teaspoon of milk, brush on the pastry, and sprinkle with the coarse sugar. Bake at 425\u00ba for 15\u00a0minutes, turn oven down to 375\u00ba, and bake for an additional 35 to 40 minutes until crust is golden brown. Let cool on a wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":" Galettes – when there’s no time no make a pie. They’re rustic, show off their luscious fillings, and can be thrown together in a snap. You can even use store bought crusts – no judgment here! A galette is the … Continue reading \n
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