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Rainier Cherry and White Peach Galette
You can make galettes any season, but white peach and rainier cherries in summer are non-negotiable. White peaches are lightly sweet and fragrant. Rainier cherries’ yellow flesh is creamy and sweeter than their tart bing counterpart. White peaches and rainier cherries make for a lightly sweetened, summery galette. The color is perfectly blush and so pretty! This White Peach & Rainier Cherry Galette makes for a lovely dessert or even a breakfast treat. -@pastaragazza

Recipe

Prep time 20mins
Cook time 45mins
Yield: Serves or Makes 8
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Galette Crust

ingredients

  • 11/2 cup all purpose flour
  • 1 tablespoons granulated sugar
  • 1/2 teaspoons salt
  • 3/4 cup cold and cut into cubes butter
  • 1 tbsp lemon zest
  • 1/4 cup ice water

Galette Crust

Method

  • Step 1

    Add flour, sugar, and salt to food processor. Pulse the flour mixture a couple of times. Add butter and lemon zest, then pulse again until the butter and flour form small chunks. Add water and pulse until the dough comes together and forms a ball.

  • Step 2

    Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Place the dough on a plate, then cover with parchment paper. Place in freezer.

Galette

ingredients

  • 2 sliced into 1/2-inch thick slices white peaches
  • 1 cup pitted and halved rainier cherries
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoons vanilla extract
  • 1/4 teaspoons ground cinnamon
  • 1 tablespoons corn starch

Galette

Method

  • Step 1

    In a large mixing bowl, mix peaches, cherries, sugar, brown sugar, vanilla, cinnamon, and corn starch. Set aside for 10 minutes and stir occasionally until the sugar dissolves.

  • Step 2

    Heat oven to 400° F.

  • Step 3

    Remove the dough from the freezer and place on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet.

  • Step 4

    Spoon the peach and cherry mixture onto the center of the dough circle, leaving the syrup in the bowl. Leave 2 inches around the perimeter of the dough. Lightly drizzle 2-3 tablespoons of the syrup on top of the fruit center without drenching the fruit in syrup.

  • Step 5

    Gently fold the sides of the 2-inch dough perimeter inward and onto the fruit filling. Place on the middle rack in the oven and bake for 45 minutes or until the crust is golden.

  • Step 6

    Remove from the oven and allow to cool for 10 minutes. Slice and serve with ice cream or crème fraîche.

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