Peach-Raspberry Galette

1. 1

   Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. 2

   On a lightly floured surface, roll the crust into a 13-inch round. Transfer to the prepared baking sheet.

3. 3

   Whisk together 1/3 cup of sugar, the cornstarch, and lemon zest in a large bowl. Add the peaches and toss to mix well. Gently stir n the raspberries. Spoon the filing over the crust, leaving a two inch border. fold the edge of the dough over the filling, pleating it as you go around. Lightly brush the edge of the dough with water; sprinkle the edge and the fruit with the remaining 2 tablespoons sugar.

4. 4

   Bake until the filling is bubbling in the center and the crust is browned, about 35 minutes. Let cool 10 minutes. Slide the galette with the parchment paper onto a wire rack. With a spatula, separate the galette from the parchment; slip out the parchment and discard. Let the galette cool completely. Cut into 10 wedges.

* Per serving · 4 servings · Values may vary.

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