I’ve posted about galettes before (see fall 2011), but I finally made one of my own. I will tell you the short and easy way to make this deliciously fresh dessert.
Leftover galette we had as a late night snack
So, for this beauty I used:
- a Pillsbury pie crust. They are excellent staples for those who don’t have the time to make pie crust from scratch!
- 3 skinned and thinly sliced peaches
- 1 cup blueberries
- 1/4 cup sugar
- 2 tbsp apricot preserves
- Roll out the pie crust on a foil covered baking sheet
- Mix peaches, blueberries and sugar
- Place fruit mixture at center of pie crust
- Fold pie crust inward to cover edge of fruit mixture
- Melt apricot preserves and brush over fruit center and edges of pie crust
- Bake at 425 for 10 minutes
- Reduce heat to 350 and bake for 20 minutes
Remove from oven. Slice and enjoy! Super simple and absolutely delicious. The only step that takes some time is skinning the peaches.
Thought I would share a few things I’ve found around the web recently.
1) Abbey, of Abbey Goes Design Scouting recently did a post on Iced Coffee in Canning Jars that I just loved!
These awesome travel tops are from Cuppow! and makes mason jar sipping on the road easy and safe. No spills during commute and the added bonus of being able to use those beloved mason jars outside of the home.
2)Emily, over at Cupcakes and Cashmere posted this delightful Triple Berry Cake.
Doesn’t this look absolutely delicious? I think it would be a great 4th of July cake. It looks so light and airy! The perfect treat for a hot summer day.
(Also love the cake plate..jade or milk glass??)
3) Awesome City Guide for Chattanooga, TN over on Design Sponge
Chattanooga is a hop, skip, and a jump from Nashville (AND half way to Atlanta).
I’ve talked with my girlfriends (who live in ATL) several times about doing a weekend trip to Chattanooga. It’s the perfect spot, with great views, a lively art scene, and good food.
I would love to use this guide to help plan a weekend getaway.
As promised, via Facebook, I am sharing the No Bake Nutella Cheesecake recipe I found through Pinterest. Jamie, over on my baking addiction, is to thank for this delightful dessert. I give her all the credit. I am going to preface this with an apology: my photography does NOT do this dessert justice. If you want to see the pretty way to present this fine dessert, hop on over to Jamie’s site. She piped it into the bowl..I simply plopped it in the bowl with a spoon.
On to the recipe:
As I said, my picture does NOT do the dessert justice. But had to include one to show my end result.
In my last post I mentioned that mom made a peach galette for dessert this weekend. I thought I would do a follow up with the simple recipe. This is for a Blueberry Peach Galette. So here you go!
Image from Skillet Chronicles.
- 1 Pie Crust
- 6 cups peaches, sliced (and pealed if you prefer)
- 1 cup blueberries
- 1/4 cup sugar
- 2 tbsp apricot preserves (melted and divided)
- 1 tbsp granulated sugar
- Preheat oven to 425.
- Line a baking sheet with foil or parchment paper.
- Place pie crust on foil
- Combine peaches, blueberries and 1/4 sugar.
- Arrange mixture in center of dough, leaving about a 3-inch border.
- Fold edges of dough toward center, pressing gently to seal. (Dough will only partially cover peach mixture..see picture above).
- Brush melted preserves over peach mixture and edges of dough.
- Bake at 425 for 10 minutes.
- Reduce oven temp to 350 and bake an additional 20 minutes or until lightly browned.
- Sprinkle with 1 tablespoon of sugar.
- Serve warm or at woom temperature.
- Can serve with ice cream!
So simple and absolutely delicious. Try it out and tell me what you think! You can try other fruits, too. Especially since peach season is about wrapped up. I bet an Apple Galette with cinnamon would be fantastic for the fall.