packed brown sugar
4 medium, ripe, halved, pitted, and sliced
1 Tbsp, grated (about 2 lemons)
6 sheet(s), (12 x 17-inch)
1 Tbsp, melted
- Preheat the oven to 375°F. Spray a 10-inch pizza pan or large baking sheet with nonstick spray.
- To make the filling, combine the brown sugar, flour, cinnamon, and salt in a large bowl. Add the peaches, blueberries, and lemon zest; toss to mix well.
- Lay 1 phyllo sheet in the pan; lightly spray with nonstick spray. Keep the remaining phyllo covered with a damp paper towel and plastic wrap to keep it from drying out. Repeat with the remaining 5 phyllo sheets, placing the corners at different angles and lightly spraying each sheet with nonstick spray. Roll up the edges of the phyllo to form a 1 1⁄2-inch-wide rim.
- Spoon the peach mixture evenly on top of the phyllo and drizzle with the melted butter. Bake until the edges of the phyllo are golden brown and the peaches are tender, about 45 minutes. Let cool on a rack about 1 hour before serving. Yields 1⁄10 of galette per serving.