Rustic Strawberry Peach Galette

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A classic rustic galette recipe using summer’s finest juicy fruits.
Have you ever had a tart like this before?
This rustic tart can also be called a galette. Galettes are quite similar both in taste and presentation as pie. Except they are easier! That’s why I love to make them, especially in the summertime when juicy fruits like peaches and strawberries are in their prime. Another reason why I love to make galettes is because they aren’t as particular and delicate as pie; there is much more room for error!
This recipe is basically a freeform crusty pie. Emphasis on crusty. The buttery, flaky crust was my favorite part! It sort of tasted like a biscuit. A fruit-filled, juicy biscuit.
Peaches are in their prime right now. I’ve been dying to go peach picking this summer out in Westminster MD, but haven’t found the time. If you have a peach tree outside, consider me very jealous. I love them! Rather than using only ripe peaches for my tart, I added some color to the filling. A super sweet strawberry contrast to the pretty peaches. Isn’t she just gorgeous?!



Ingredients:
Filling
  • 2 ripe peaches, peeled, pitted, sliced (not frozen)
  • 2 cups (about 300 grams) sliced fresh strawberries (not frozen)
  • 2 Tablespoons (30 grams) granulated sugar
  • 1 teaspoon vanilla extract
Crust
  • 1 and 1/2 cups (190 grams) all-purpose flour (careful not to overmeasure)
  • 3 Tablespoons (45 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed1
  • 1/4 cup (60 ml) ice water, plus more as needed
  • 1 egg, beaten for egg wash
  • additional sugar for sprinkling
Directions:
  1. Make the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
  2. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
  3. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
  6. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
  7. If you wish to drizzle with vanilla glaze, use the glaze recipe from here. Serve warm or at room temperature.
  8. Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.
You can find complete recipes of this Rustic Strawberry Peach Galette. in sallysbakingaddiction.com
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