Ingredients
The following ingredients have 6 Servings
- 1 store-bought or homemade pie crust
- 1 1/2 cups fresh blueberries
- 1 1/2 cups thinly sliced peaches, about 2 large
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh minced ginger
- 3 tablespoons cornstarch
- 1 egg white
- 2 tablespoons fat-free milk
- 1 tablespoon granulated sugar
Instruction
- Center a rack in the oven and preheat to 350 degrees F.
- To make the fruit filling, combine all ingredients in a large bowl and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
- Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
- Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly.
- Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm.
- Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.
- Enjoy!
