Gingery Peach Berry Galette

1. 1

   Preheat oven to 400.

2. 2

   On a lightly floured counter, roll the pastry into a 15-inch square and cut out a 15-inch round; it doesn't have to be perfect.

3. 3

   Slide the round onto a baking sheet (it is fine if the edges hang over; you'll be folding them up).

4. 4

   In a bowl, toss the peaches and berries with the sugar, flour, and ginger; then pile the fruit onto the pastry round, leaving about a 2-inch border.

5. 5

   Fold the edges of the pastry over the fruit, pleating at even intervals as you go around.

6. 6

   Distribute the butter bits over the fruit.

7. 7

   Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes.

8. 8

   Brush the crust with the melted butter, sprinkle with the coarse sugar, and continue baking until the pastry is a rich golden brown--including the underside of the galette--and the fruit is hot and bubbly, 15-20 minutes (depending on how juicy your fruit is).

9. 9

   If the crust is browning too fast, turn down the oven to 350; let cool for about 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.