Peach-raspberry galette...... and the sea

Hope you aren't bored with my beach shots:)

Some of you love them but don't worry I baked too!!

I love the sea, I born in a place we had the beach so close, and I learned to swim in the sea  and then in a lake!
These days were lovely because we had sunshine days (not always at the beach) and not crowed, well but Im here now but I wanna show you the last pictures of there!

Puerto de San Antonio

And now the recipe!

Peach-raspberry galette

Source: Good housekeeping

Note :
This recipe has  some peaches and raspberries.
I use frozen raspberries, and some fresh peach but is
so good too with tin peaches.

The galette dough is delicious!!

Pastry Dough

 1 1/2 cups all purpose flour
1/4 teaspoon salt
120 grams butter cold cut up
4 tablespoons (or more as needed ) ice water

 Peach raspberry filling

 3 tablespoons cornstarch
 3/4 cup sugar
 1 tablespoon sugar (to sprinkle)
 3 cups frozen raspberries

  4 peaches (fresh or in  tin)                                                                                                                               

    2 tablespoons butter cut into small pieces
   1 large egg white  lightly beaten

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Method

Preheat oven to 180°c
In a médium bowl , mix flour and salt, cut in butter until mixture resembles coarse crumbs. Sprinkle ice wáter,1 tablespoon at a time, into flour mixture, mixing with hands until dough holds together (it will feel dry at first)
Shape dough into a disk .Wrap in plastic wrap and refrigerate 30 minutes.
Line large cookie sheet with parchment paper. On floured surface, roll dough into round shape (edge may be uneven) Transfer dough round to lined cookie sheet.

 Filling
In a large bowl, combine cornstarch and 3/4 cup sugar.
add peaches (in slices) and raspberries.Gently toss to coat fruit.
Spoon filling onto center of dough round, leaving  2 1/2 inch border all around. Dot filling with butter.
Fold border of dough up over filling, pleating edges and leaving an opening in center.
Pinch dough to seal any cracks. Brush dough with egg whithe and sprinkle with remaining sugar.
Bake galette about 45 minutes or until is golden brown and filling  is gently bubbling.
As soon as galette is done , use long metal spatula to loosen it from parchment to prevent sticking.
Cool 15 minutes on cookie sheet, then slide galette onto rack
to cool completely.

PRINT RECIPE


EN ESPAÑOL

Galette de frambuesas y duraznos