Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Peach-Plum Galette
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- Level: Easy
- Total: 2 hr 40 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 56 mg
- Sodium
- 159 mg
- Level: Easy
- Total: 2 hr 40 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 56 mg
- Sodium
- 159 mg
Ingredients
For the Crust:
For the Filling:
Directions
- Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
- Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
- Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.
