Publix Aprons

Rustic Peach, Raspberry and Almond Galette

Rustic Peach, Raspberry and Almond Galette
Servings:
8
Total Time:
2 hours, 20 minutes

Ingredients

...For the crust
1 cup all-purpose flour*
1/2 cup whole wheat flour*
1/2 teaspoon kosher salt
1/4 cup shortening
1/4 cup cold unsalted butter
4–5 tablespoons cold water
Parchment paper
...For the filling
1/4 cup almond meal (or ground almonds)
1/4 cup granulated sugar*
2 tablespoons whole wheat flour*
3 cups fresh ripe peaches, chopped
1 cup fresh raspberries
2 tablespoons lemon juice
1 egg*, lightly beaten
Coarse sugar
2 tablespoons sliced almonds
Vanilla ice cream (optional)

*available organic

Steps

  1. Prepare crust by combining in large bowl: both flours and salt. Cut shortening and butter into small cubes, then add to flour mixture. Cut mixture with pastry blender (or fingertips) until mixture is crumbly. Sprinkle 1 tablespoon cold water over mixture, and mix with a fork. Repeat with remaining water until dough is moistened, but not soggy. Form dough into a ball, kneading gently until just holds together. Wrap in plastic wrap and chill at least 30 minutes.
  2. Preheat oven to 375°F. Line a large baking sheet with parchment paper or foil; set aside.
  3. Roll pastry into 12- to 13-inch circle on a lightly floured work surface. Wrap pastry circle around rolling pin; transfer to prepared baking sheet and unroll. Spread almond meal over pastry, leaving a 2-inch border.
  4. Prepare filling by combining sugar and flour in large bowl. Peel, pit, and chop peaches, then add to bowl with raspberries and lemon juice; toss gently until coated. Mound peach mixture in center of pastry circle, leaving a 2-inch border. Fold border up over peaches, pleating pastry gently as needed. Lightly beat egg, and brush onto top and sides of pastry; sprinkle with coarse sugar. Sprinkle fruit with sliced almonds.
  5. Bake 35–45 minutes or until pastry is golden and filling is bubbly. If necessary to prevent overbrowning, cover edge with foil for last 5–10 minutes of baking. Cool for 1 hour and serve warm, with ice cream, if desired.

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Nutritional Information

CALORIES (per 1/8 recipe) 310kcal; FAT 16.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 160mg; CARB 39g; FIBER 4.00g; SUGARS 16g; PROTEIN 6g; CALC 2%; VIT A 10%; VIT C 150%; IRON 10%

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