Blueberry-Peach Galette
Ingredients
- ½ (14.1-oz) pkg refrigerated piecrusts, thawed
- 4 peaches, thinly sliced
- 1 cup blueberries
- 2 tsp almond extract
- ¼ cup sugar
- ¼ cup all-purpose flour
- 1 large egg, lightly beaten
- Vanilla ice cream (optional)
Instructions
- Preheat oven to 350°F. Unroll 1 piecrust on a parchment paper-lined baking sheet.
- Stir together peaches, blueberries, almond extract, sugar, and flour in a bowl until peaches and blueberries are evenly coated.
- Spoon filling mixture into center of crust, and spread, leaving a 2-inch border around edge. Fold edges of crust over filling, overlapping as needed. Brush edges of crust with egg. Sprinkle with more sugar, if desired.
- Bake 40 minutes. If crust begins to over brown, loosely cover galette with foil. Remove from oven; cool slightly. Slice and serve with ice cream, if desired.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
189
|
189
|
| Fat (g) | 7 | 7 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 3 | 3 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 138 | 138 |
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