Peach-Blueberry Galette

3
Total Time
1 hr 15 min
Prep
30 min
Cook
45 min
Serves
10
Difficulty
Moderate
For the best results, allow frozen phyllo dough to slowly thaw overnight in the refrigerator.

Ingredients

packed brown sugar

¼ cup(s)

all-purpose flour

1 Tbsp

ground cinnamon

¾ tsp

table salt

tsp

peach(es)

4 medium, ripe, halved, pitted, and sliced

fresh blueberries

1 cup(s)

lemon zest

1 Tbsp, grated (about 2 lemons)

phyllo dough

6 sheet(s), (12 x 17-inch)

unsalted butter

1 Tbsp, melted

Instructions

  1. Preheat the oven to 375°F. Spray a 10-inch pizza pan or large baking sheet with nonstick spray.
  2. 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.
  3. 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.
  4. 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.

Notes

Thawing phyllo at room temperature tends to make the sheets stick together, making them difficult to work with. Phyllo dough dries out quickly, so keep the unused sheets covered with a damp paper towel and then with a sheet of plastic wrap. Any unused phyllo can be tightly wrapped and refrozen for up to 1 month.

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