Peach Raspberry Galette Recipe


I’ve been excited to get back into the cooking swing of things. We still cook every night but making extra special things tends to go by the wayside when we are super busy, as now, preparing Gather for it’s opening which will be end of June/early August. Since it’s peach season, this Peach Raspberry Galette Recipe looked extra intriguing. Be forewarned though the filling makes enough for 3 whole galettes, or 2 and filling for a frozen pie crust if you are like me. We didn’t bother with cooling it for two hours but instead ate it warm and it was good! Luckily, I was able to call in some back up too to take the extra galettes off my hands.

Here is the link to the recipe for the sweet galette dough that we used, which you will need to add to the recipe below:

Peach Raspberry Galette Recipe
  • 1 disk Galette Dough (see above for link)
  • 2 tablespoons all-purpose flour, plus more for parchment
  • 2½ pounds peaches (about 5), halved, pitted, and cut into ½-inch wedges
  • 1 teaspoon fresh lemon juice
  • Pinch of coarse salt
  • ¾ cup plus 1 tablespoon granulated sugar, divided
  • 6 ounces raspberries
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • ¼ cup sliced almonds
  • 1½ tablespoons coarse sanding sugar
  • 1 cup plain yogurt
  1. Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).
  2. Combine peaches, lemon juice, flour, salt, and ¾ cup granulated sugar. Gently stir in raspberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with almonds and sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.
  3. Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.
  4. Stir together yogurt and remaining tablespoon granulated sugar. Cut galette into wedges and serve with sweetened yogurt.

Here are some other recipes.

Peach Raspberry Galette Recipe via Martha Stewart – Food Photography by Michelle Smith

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