Have you ever made a galette? Much easier than a full-blown pie, you just mound sweetened fruit in the middle of a round of pastry dough and fold up the edges. A rustic dessert, this sublime Peach Raspberry Galette features our favorite combination of summer fruit.
Peach Raspberry Desserts
Bill comes from a pie-baking family. I had big shoes to fill when I married this dude! His grandmother and mom made their crusts with lard, so tender and flaky. My first taste of raspberry pie was one Thanksgiving at his parents’ house. Bill’s brother isn’t a fan of pumpkin pie, so a second pie was in order. Packed full of juicy red raspberries, it was one dreamy dessert. Fast forward a decade or so and I was slicing peaches for a pie, but came up short. What’s a girl to do? I had some gorgeous red raspberries in the fridge so I tossed them in the mix. I was a huge fan of peach pie AND raspberry pie, so how could this be bad? Hours later, I had a new favorite. The combination of peaches and raspberries was an exquisite surprise. And it would be repeated every summer as Bill was the biggest fan of all!
Summer Stone Fruit
When it was time to determine August’s Progressive Eats theme, my friend Ansh, of Spiceroots, selected Stone Fruits. Since I’d already shared a peach pie and peach crisp this summer, I thought I’d mix things up with a peach galette. But I couldn’t shake those gustatory memories of peaches and raspberries and knew the combo would be repeated in this latest dessert. I wasn’t a bit surprised when this was a huge hit!
Stone Fruit Recipes:
- Grilled Peaches, Basil and Honey Appetizer from Miss in the Kitchen
- Black Plum, Avocado, and Mozzarella Salad from The Wimpy Vegetarian
- Peach Barbecue Sauce from Stetted
- Lamb and Fresh Plum Tagine from Spiceroots
- Pan-Seared Duck Breasts with Fresh Plum Sauce (GF) from The Heritage Cook
- Hot Curried Georgia Peaches from Never Enough Thyme
- Peach-Bourbon Upside Down Cake from Creative Culinary
- Stone Fruit Panzanella Dulce (Dessert Panzanella) from Pastry Chef Online
- Peach Raspberry Galette from That Skinny Chic Can Bake
- Yogurt Plum Coffee Cake from girlichef
- Gluten-Free Apricot Almond Frangipane Tart from Jeanette’s Healthy Living
- Stone Fruit Cobbler from Food Hunter’s Guide
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about stone fruit and is hosted by Ansh Dhar who blogs at Spiceroots. With stone fruit at their peak, it’s a great time to add peaches, plums, apricots and more to your menu and we’ve got them, from appetizers to drinks to desserts!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. After a successful first year of more traditional themes, this year you’ll see us doing more open-ended themes including this month when we’re focusing on recipes using Stone Fruit…and anything goes!
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Serves: 6-8 servings
- 1½ cups flour, plus more for rolling
- 1 tablespoon sugar
- ¼ teaspoon salt
- 11 tablespoons cold butter, cut into ½ tablespoon pieces
- 1 egg yolk (reserved white to glaze dough)
- 3 tablespoons milk
- 2 cups peeled and sliced fresh peaches (about 1 pound)
- 1 cup fresh raspberries
- ¼ cup brown sugar
- 2 tablespoons flour
- Pinch of salt
- 1 egg white, beaten
- 2 tablespoons sugar (coarse sugar preferred but granulated is fine)
- To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till butter is broken into small pieces and mixture resembles cornmeal. Mix together the egg yolk and milk and add to dough. Pulse till the dough comes together. Pour out onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
- Carefully toss the peaches and raspberries with the brown sugar, flour, and salt.
- Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move dough to the baking sheet. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outside edge of the dough over the fruit, pleating as needed. Brush egg white over the exposed crust. Sprinkle the coarse sugar over the dough and fruit.
- Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut and serve warm with whipped cream or vanilla ice cream, if desired.