Galette with cherries and peaches – a detailed recipe cooking. 
Photo of the dish: ЭндрюPurcell Time: 1 hour. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Unsalted butter
- 2 layers of frozen fresh puff pastry, thaw (one pack 500 gr.)
- 3 tbsp. l wheat flour, and also optionally for sprinkles
- 1 large egg
- 1/2 tbsp. Sahara
- 1/4 tsp ground allspice
- 2 tsp vanilla extract
- 1/2 tsp finely grated lemon peel
- 2 tsp freshly squeezed lemon juice
- 2.5 tbsp. cherries (approximately 450 gr.), remove seeds and to cut in half
- 2 ripe peaches, peel, take out the seeds and cut into slices 1.5 cm thick.
Recipes with similar ingredients: puff pastry, flour, eggs, pepper fragrant, vanilla extract, lemon zest, lemon juice, cherry, peaches
Recipe preparation:
- Preheat the oven to 230 ° C. Grease a baking sheet 1 tbsp. l (15 gr.) butter. Put 1 layer of dough on flour sprinkled work surface. Beat an egg with 1 tbsp. l water and spread the dough. Put another layer of dough on top and compress with a rolling pin, then roll into a square measuring 35 cm. Place the dough on prepared baking sheet and cool to a solid state, approximately 30 minutes (Store the remaining egg mixture in cold place, later it will be needed to lubricate the dough.)
- Mix sugar, allspice, vanilla, lemon in a large bowl zest and lemon juice. Transfer 2 tbsp. l mix into a small bowl and leave to sprinkle. Add cherries, peaches and 3 tbsp. l flour, mix.
- Using a pizza knife or a sharp knife, trim the edges of the dough, to get a circle with a diameter of 30 cm. Put the cherry in the center mixture, leaving an edge 5 cm wide. Cut the remaining 1 tbsp. l (15 gr.) Butter into small pieces and sprinkle on top. Wrap the edges of the dough over the filling, optionally making folds.
- Bake a galette in the bottom of the oven until the dough is rises and does not get a golden color, about 20 minutes Reduce temperature to 180 ° C. Remove the biscuit from the oven, grease edges of the remaining egg mixture and sprinkle with the remaining sugar a mixture. Return the biscuit to the oven and continue to bake until until the juice thickens, another 30 – 45 minutes. (depending on the juicy cherries). Remove from the oven and refrigerate for 10 minutes., thus, the filling will harden.
