If you aren’t familiar with a galette, think of it as an open-faced pie that’s baked flat, not in a pie plate. By using only one piecrust, you can keep the fat content a bit lower than it would be with a double-crust pie—and you can mound the fruit high to maximize flavor and nutrients.
The beauty of this recipe is its versatility. Use whatever fruits look great at the market, and use them alone or in combination, as you prefer.
Some combinations to try:
And as summer changes to fall, try using apples and pears, alone or tossed with cranberries. No matter the season, you’ll need 3 to 4 cups of fruit total, and ½ to ¾ cup of berries to 2 large peaches or nectarines, or to 3 or 4 plums, is about the right ratio.
You can either make crust from scratch, or use one crust from the refrigerator section of your market. And because fresh fruit can release a lot of juice when it’s cooked, be sure to use a jelly-roll pan or a baking sheet with a little rim to contain any liquid that overflows.
1 refrigerated piecrust (½ of a 15-ounce box)
2 large peaches, peeled, pitted and thinly sliced
1 box (6 ounces) raspberries or ¾ cup blueberries
1 packet Turbinado sugar (optional)
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