Gingery Peach Berry Galette
(from saymyname’s recipe box)
Source: In 'Puff' by Martha Holmberg
Serves 6 peopleIngredients
- 1 sheet frozen puff pastry, thawed
- 1 1/2 lbs ripe peaches or 1 1/2 lbs ripe nectarines, pitted and cut into 1/2-inch wedges
- 1 cup fresh berries (raspberries or your favorite berry) or 1 cup frozen berries (raspberries or your favorite berry)
- 1 tablespoon sugar
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon unsalted butter, cut into bits
- 1 tablespoon unsalted butter, melted
- 1 tablespoon coarse sugar (such as turbinado or Sugar in the Raw)
Directions
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Preheat oven to 400°.
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On a lightly floured counter, roll the pastry into a 15-inch square and cut out a 15-inch round; it doesn’t have to be perfect.
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Slide the round onto a baking sheet (it is fine if the edges hang over; you’ll be folding them up).
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In a bowl, toss the peaches and berries with the sugar, flour, and ginger; then pile the fruit onto the pastry round, leaving about a 2-inch border.
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Fold the edges of the pastry over the fruit, pleating at even intervals as you go around.
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Distribute the butter bits over the fruit.
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Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes.
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Brush the crust with the melted butter, sprinkle with the coarse sugar, and continue baking until the pastry is a rich golden brown—including the underside of the galette—and the fruit is hot and bubbly, 15-20 minutes (depending on how juicy your fruit is).
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If the crust is browning too fast, turn down the oven to 350°; let cool for about 10 minutes before serving.