Peach Blueberry Galette
Fresh peaches and blueberries enclosed in a tender rustic crust.
Servings 6 people
Calories 580kcal
Equipment
- pastry cutter
Ingredients
- 2 c all-purpose flour
- 1 c butter cold, cut into small slices about ⅛ inch thick
- 1 c small curd cottage cheese
- ½ tsp almond extract can substitute vanilla extract
- ¼ c light brown sugar
- 1 tbsp light brown sugar
- 3 med peaches sliced med-thin (you can either peel or leave the skin on.)
- 1 pint fresh blueberries
- 1 tbsp corn starch
- 1 lg egg beaten
Instructions
- Place flour and cold sliced butter into a mixing bowl. Using a pastry blender, cut the butter into the flour until the mixture is the size of small peas.
- Add cottage cheese and mix with a spoon until combined. Using your hands, shape into a ball.
- Cover dough with plastic wrap and chill for 1 hour.
- Preheat oven to 400 degrees.
- Place peaches and blueberries in a large bowl. Add ¼ cup brown sugar, cornstarch, and almond extract. Gently toss to coat the fruit. Set aside.
- Roll dough to a 12-inch circle on a piece of flour-dusted parchment paper. Leave the dough on the parchment paper and transfer to a baking sheet.
- Spoon fruit mixture onto dough circle, and spread toward edges, leaving about 2-inches all around without fruit.
- Fold dough edges over, crimping and pleating edges as needed all around.
- Brush the beaten egg over crust edges and spinkle with the 1-tbsp. brown sugar.
- Bake on center rack of the preheated oven for about 45 minutes or until browned.
- Remove to a cooling rack and cool before slicing.
Nutrition
Serving: 1piece | Calories: 580kcal | Carbohydrates: 64g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 88mg | Sodium: 451mg | Potassium: 305mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1282IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 2mg