Galette with peaches and plums

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 286, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 39 G., fiber 2 G., cholesterol 56 mg, sodium 159 mg, sugar 22 G.

This simple, rustic French tart captivates with its summery flavors and combination of textures. Fresh fruit—peaches and plums—are sliced, mixed with cornstarch to thicken the juices, and then arranged in the center of the dough. Fold the edges of the dough over to prevent the juices from leaking out, and bake. Once the filling has cooled, slice the galette and enjoy the soft fruit paired with the crisp crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup of premium flour + extra for working with the dough
1/3 cup whole wheat flour
2 tbsp. granulated sugar
0.5 tsp ground cinnamon
0.5 tsp salt
110 g chilled butter, cut into pieces
3 tbsp sour cream
1 large egg, lightly beaten
Coarse sugar, for sprinkling

Filling

4 peaches, sliced
2 plums, cut into wedges
1/3 cup granulated sugar
1 tbsp cornstarch
2 tsp freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, peaches, plums, lemon juice, eggs, sour cream, starch, cinnamon

Cooking the dish according to the recipe:

Dough:

In a large bowl, combine all the flour, granulated sugar, cinnamon, and salt. Beat in the butter until it forms pea-sized pieces. Mix the sour cream with 3 tablespoons of ice water, then fold it into the flour with a fork.
Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate for 2 hours. On a floured work surface, roll the dough into a 30 cm (12 in) circle. Place it on a baking sheet and refrigerate for 30 minutes.

Preheat oven to 200°C.
Prepare the filling:

Combine peaches and plums with granulated sugar, cornstarch, and lemon juice. Arrange the fruit in the center of the dough, leaving a 4 cm (1.5 in) border. Fold the edges of the dough over the filling, pleating them as needed.
Bake a galette:

Brush the edges of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden brown and bubbly, 45-50 minutes.