Directions:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the crust into a 13-inch round. Transfer to the prepared baking sheet.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.07 Kcal (1018 kJ) | ||
| Calories from fat | 97.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Sodium | 174.25mg | 7% | |
| Potassium | 186.08mg | 4% | |
| Total Carbs | 35.22g | 12% | |
| Sugars | 10g | 40% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 12.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 183.36 Kcal (768 kJ) | ||
| Calories from fat | 73.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 17% | |
|---|---|---|---|
| Sodium | 131.44mg | 7% | |
| Potassium | 140.37mg | 4% | |
| Total Carbs | 26.57g | 12% | |
| Sugars | 7.55g | 40% | |
| Dietary Fiber | 2.57g | 14% | |
| Protein | 1.6g | 4% | |
| Vitamin C | 6.9mg | 15% | |
| Iron | 0.4mg | 3% | |
| Calcium | 9.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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