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Rustic Peach, Raspberry, and Almond Galette
Recipes
Rustic Peach, Raspberry, and Almond Galette
8 servings
2 hours, 20 minutes total

Ingredients

  • 1 cup all-purpose flour (+ more as needed)
  • ½ cup + 2 tablespoons whole wheat flour
  • ½ teaspoon kosher salt
  • ¼ cup shortening
  • ¼ cup cold unsalted butter
  • 4–5 tablespoons cold water
  • Plastic wrap
  • Parchment paper
  • ¼ cup almond meal (or ground almonds)
  • ¼ cup granulated sugar
  • 6 medium, ripe peaches
  • 1 cup fresh raspberries
  • 2 tablespoons lemon juice
  • 1 large egg
  • 8 teaspoons coarse sugar
  • 2 tablespoons sliced almonds
  • Vanilla ice cream (optional)

Steps

    1. Combine 1 cup all-purpose flour, ½ cup whole wheat flour, and salt in large bowl until blended. 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 just until dough is moistened, but not soggy. Form dough into ball, kneading gently just until it holds together. Wrap pastry in plastic wrap and chill at least 30 minutes.
    2. Preheat oven to 375°F. Line large baking sheet with parchment paper; set aside. Roll pastry out to 12- to 13-inch circle on lightly floured work surface. Wrap pastry circle around rolling pin; transfer to prepared baking sheet and unroll. Spread almond meal over pastry, leaving 2-inch border.
    3. Combine granulated sugar and remaining 2 tablespoons whole wheat flour in separate large bowl until blended. Peel, pit, and chop peaches (3 cups). Add peaches, raspberries, and lemon juice to sugar mixture; toss gently until coated. Mound peach mixture in center of pastry circle, leaving 2-inch border. Fold border up over peaches, pleating pastry gently as needed. Beat egg and brush onto top and sides of pastry; sprinkle with coarse sugar. Sprinkle fruit with sliced almonds.
    4. Bake 35–45 minutes until pastry is golden and filling is bubbly. Cool 1 hour; serve warm with ice cream, if using.
    Note: If crust is browning too quickly, cover edges with foil during last 5–10 minutes of baking.

Amount per ⅛ recipe serving: Calories 340, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 40mg, Sodium 140mg, Total Carb 42g, Fiber 4g, Total Sugar 18g, (Incl. 12g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 4%