Submitted by: Diane
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar
Preheat oven to 425 degrees.
Line a baking sheet with foil or parchment
paper. Roll 1 dough portion into a 12-inch circle; place on foil.
Combine peaches, blueberries, and 1/4 cup sugar. 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 melted preserves
over peach mixture and edges of dough.
Bake at 425 degrees for 10 minutes. Reduce
oven temperature to 350 degrees (do not remove galette from oven);
bake an additional 20 minutes or until lightly browned. Repeat
procedure with remaining dough, peach mixture, and preserves.
Sprinkle with 1 tablespoon of sugar. Serve warm or at room
temperature. Cut each galette into 8 wedges.
YIELD: 2 galettes, 16 servings (serving size:
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