Raspberry-Peach Galette
Ingredients
- 3 medium peaches or nectarines, sliced 1/4 in. thick (3 cups)
- 1 1/2 Tbsp. cornstarch
- 1 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon)
- 1 tsp. grated fresh ginger (from a 1-in. piece)
- 1/4 cup, plus 2 tsp. granulated sugar, divided
- 1 1/2 cups (about 6 oz.) fresh raspberries
- 1 refrigerated piecrust (from a 14.1-oz. pkg.)
- 1/4 cup coarsely crushed caramelized crisp cookies (such as Pepperidge Farm Bordeaux) or shortbread cookies
- 1 large egg
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Toss peaches with cornstarch, lemon zest, lemon juice, ginger, and 1/4 cup sugar in a large bowl until evenly coated. Gently fold in raspberries.
- Roll piecrust into a 12-inch round and transfer to prepared baking sheet. Use a slotted spoon to scoop fruit mixture onto center of crust, leaving a 2-inch border around edges; discard any juices in bowl. Sprinkle crushed cookies over fruit.
- Whisk egg and 2 tablespoons water in a small bowl. Use a pastry brush to lightly brush exposed dough with egg mixture. Fold dough over filling by about 1 1/2 inches, pleating as you go and gently pinching together any overlapping dough. Lightly brush dough with egg mixture and sprinkle with remaining 2 teaspoons sugar.
- Bake until crust is golden brown and fruit is bubbling, 35 to 40 minutes. Let stand for 10 minutes before serving. Serve with ice cream, if desired.
