Cherry And Peach Galette Food

CHERRY CREAM CHEESE GALETTE

Steps:

• For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
• Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
• For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
• In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
• Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
• Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
• Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
• Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.

CHERRY PEACH PANTRY GALETTE

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
• Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.

PEACH-CHERRY GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the pie crust on a large baking sheet. Place the peach slices in the center of the crust, leaving a 2-inch border around the edge. Sprinkle the cherries over the peaches, and then top with the sugar and cinnamon. Pull up the sides of crust slightly and roll over towards the center, covering the filling by 1 to 2 inches. Bake until the crust is golden brown, about 20 minutes. Serve warm or at room temperature.

GRILLED PEACH GALETTE RECIPE BY TASTY

Steps:

• Remove the pie dough from the refrigerator or freezer and let come to room temperature while you prepare the rest of the ingredients. Preheat the oven to 400°F (200°C).
• Heat a grill or grill pan to medium-high heat.
• Arrange the peach slices on the grill and cook for 2-3 minutes per side, or until grill marks appear but the peaches don't start to smell smoky.
• In a medium bowl, mix together the sugar, tapioca starch, salt, cinnamon, nutmeg, ginger, and lemon juice.
• Add the grilled peaches to the bowl and gently toss to coat.
• Flip a baking sheet upside down and line with a piece of parchment paper. Unroll the pie dough on the parchment.
• Arrange the peaches in the center of the dough, then fold the edges up and over the filling.
• In a small bowl, beat together the egg and water. Brush the egg wash over the edges of the crust.
• Transfer the galette to the oven and bake for 35-40 minutes, or until the crust is golden brown.
• Top the galette with the mint, then slice and serve warm or at room temperature.
• Enjoy!
• RECIPE BY: Breana Jackson