Apple, Peach and Pear Galette
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 163.3
- Total Fat: 7.3 g
- Cholesterol: 18.3 mg
- Sodium: 49.8 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.6 g
- Protein: 2.2 g
View full nutritional breakdown of Apple, Peach and Pear Galette calories by ingredient
Introduction
Taking inspiration from my mom's favourite cookbook and our bible for fall baking - Apples, Peaches and Pears by Elizabeth Baird - I combined the title fruits in a simple whole-wheat pastry crust and baked it to golden perfection. It's the perfect treat for the end of Summer when peaches are in their prime, pears are just starting to emerge and even early apple crops are half decent. Without having to fiddle with a pie pan or a top crust, it's a snap to put together! Taking inspiration from my mom's favourite cookbook and our bible for fall baking - Apples, Peaches and Pears by Elizabeth Baird - I combined the title fruits in a simple whole-wheat pastry crust and baked it to golden perfection. It's the perfect treat for the end of Summer when peaches are in their prime, pears are just starting to emerge and even early apple crops are half decent. Without having to fiddle with a pie pan or a top crust, it's a snap to put together!Number of Servings: 8
Ingredients
-
1/2 cup flour
1/2 cup whole wheat flour
1/4 tsp salt
1/2 tbsp sugar
1/3 cup cold butter
4 tbsp cold water
1 large apple, peeled and diced
1 large pear, peeled and diced
1 large peach, peeled and diced
1 tbsp sugar
1 tbsp tapioca flour (not the granules)
1/2 tsp cinnamon
Directions
In a bowl, whisk together flours, salt and sugar.
Cut the butter in until mixture resembles coarse crumbs.
1 tbsp at a time, gradually add water until a dough forms (you may not need it all).
Turn out onto a lightly floured board and knead 1-2 times to bring the mixture together, then wrap in plastic and chill 1 hour.
Meanwhile, combine the fruits in a medium bowl.
In a small dish, mix sugar, tapioca flour and cinnamon.
Sprinkle the sugar mixture over the fruit and toss well, let stand 10 minutes.
Preheat oven to 400F, line a large cookie sheet with parchment or silicone.
Roll out the dough into a rough circle, move to cookie sheet.
Place the fruit mixture in the centre of the dough and smooth into an even layer, leaving at least 2" of plain pastry around the edges.
Fold the edges up and over the sides of the filling, leaving the space in the middle open.
Bake for 35 minutes, rotating sheet halfway through baking.
Cool completely before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Cut the butter in until mixture resembles coarse crumbs.
1 tbsp at a time, gradually add water until a dough forms (you may not need it all).
Turn out onto a lightly floured board and knead 1-2 times to bring the mixture together, then wrap in plastic and chill 1 hour.
Meanwhile, combine the fruits in a medium bowl.
In a small dish, mix sugar, tapioca flour and cinnamon.
Sprinkle the sugar mixture over the fruit and toss well, let stand 10 minutes.
Preheat oven to 400F, line a large cookie sheet with parchment or silicone.
Roll out the dough into a rough circle, move to cookie sheet.
Place the fruit mixture in the centre of the dough and smooth into an even layer, leaving at least 2" of plain pastry around the edges.
Fold the edges up and over the sides of the filling, leaving the space in the middle open.
Bake for 35 minutes, rotating sheet halfway through baking.
Cool completely before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
