Irresistible Summer Fruit Galettes: A Chef’s Secret Recipe Reve

1. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

2. Lay out 1 pie crust on the prepared baking sheet, leaving room next to it for the second pie crust.

3. Mix together peaches, 1/2 of the blueberries, 2 tablespoons flour, and 2 tablespoons white sugar in a large bowl until combined. Pour over pie crust, leaving a 1-inch border. Fold up uncovered border over the edge of fruit; pinch into pleats. Sprinkle crust and fruit filling with 3 tablespoons turbinado sugar.

4. Lay out second pie crust next to galette on the baking sheet. Mix together strawberries, remaining blueberries, remaining 2 tablespoons flour, and remaining 2 tablespoons white sugar in the same large bowl until combined. Pour over second pie crust and form galette as before. Sprinkle with remaining 3 tablespoons turbinado sugar.

5. Bake galettes in the preheated oven until crusts are lightly browned, 12 to 14 minutes. Sprinkle with more turbinado sugar if desired. Serve warm or at room temperature.

   

Tips

You can use fresh nectarines or apricots instead of peaches.