Blueberry Peach Galette
Photo courtesy of inmamastephskitchen.com
1 (15-ounce) package refrigerated pie dough
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/2 cup sugar
zest of one lemon
1/8 teaspoon of nutmeg
2 tablespoons lemon juice
1 tablespoon turbinado or granulated sugar
Preheat oven to 425°.
Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, 1/2 cup sugar, lemon zest, and nutmeg. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of lemon juice over peach mixture and edges of dough.
Bake at 425° for 10 minutes. Reduce oven temperature to 350° without removing galette from oven, and bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and lemon juice. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/2 cup sugar
zest of one lemon
1/8 teaspoon of nutmeg
2 tablespoons lemon juice
1 tablespoon turbinado or granulated sugar
Preheat oven to 425°.
Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, 1/2 cup sugar, lemon zest, and nutmeg. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of lemon juice over peach mixture and edges of dough.
Bake at 425° for 10 minutes. Reduce oven temperature to 350° without removing galette from oven, and bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and lemon juice. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
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