I'm thrilled that Andrea Green, aka The Greenbacks Gal, is here today sharing such an awesome recipe with us. It sounds so delicious, we'll just have to give it a try. Thanks Andrea!
I'm so excited that Stacey is allowing me to guest post here at A Good
and Simple Life! I love her dedication to real food, and I share that
desire to feed my family wholesome meals. Every week I feature a quick and healthy recipe on my site. I
love to share my ideas for Meatless Monday entrees or recipes that
feature fresh, seasonal ingredients.
So this weekend I received a order for 36 pounds of peaches. A lot of them came under-ripe, so I have a few days before I decide how I want to preserve them, but a few were so perfectly ripe, I knew I needed to eat them straight away.
This recipe for Peach and Raspberry Galette looks impressive but is both quick and easy. There is very little added sugar, so the sweetness of the fruit really comes through. And it can easily be transformed with any fruit that happens to be in season.
Now, I'll admit, I cheat when it comes to crusts. I buy the Whole Foods brand pre-made whole wheat crust. If your culinary skills are better than mine, please whip up your own crust. For the rest of us, my no-fail trick is to buy two crusts and roll them together. It's quick, it's easy, and to me, it tastes really great! I don't feel like I'm sacrificing now that whole wheat crusts are readily available.
So this weekend I received a order for 36 pounds of peaches. A lot of them came under-ripe, so I have a few days before I decide how I want to preserve them, but a few were so perfectly ripe, I knew I needed to eat them straight away.
This recipe for Peach and Raspberry Galette looks impressive but is both quick and easy. There is very little added sugar, so the sweetness of the fruit really comes through. And it can easily be transformed with any fruit that happens to be in season.
Now, I'll admit, I cheat when it comes to crusts. I buy the Whole Foods brand pre-made whole wheat crust. If your culinary skills are better than mine, please whip up your own crust. For the rest of us, my no-fail trick is to buy two crusts and roll them together. It's quick, it's easy, and to me, it tastes really great! I don't feel like I'm sacrificing now that whole wheat crusts are readily available.
Peach and Raspberry Galette
serves 8
3 C peaches, peeled and cut into 1/4 inch wedges
1 C raspberries
1/4 C unsweetened, organic applesauce
2 T brown sugar
1 t lemon zest
1/2 t vanilla
1 T cornstarch
1 t salt
1 T ground almonds
3 C peaches, peeled and cut into 1/4 inch wedges
1 C raspberries
1/4 C unsweetened, organic applesauce
2 T brown sugar
1 t lemon zest
1/2 t vanilla
1 T cornstarch
1 t salt
1 T ground almonds
1 T sliced almonds
1 ready-made whole wheat pie crust (or 2 rolled together if you like crust like me!)
1 T agave syrup
1. Preheat oven to 425. In a large mixing bowl, combine the peaches, raspberries, applesauce, sugar, lemon zest, vanilla, cornstarch and salt. Stir gently and set aside.
2. Roll pie dough into a circle about 1/8 inch thick. Place on a greased sheet pan.
3. Sprinkle the ground almonds unto the crust, leaving about a 2 inch border. Fill the middle of the pie crust with the fruit and spread it so the 2 inch border remains. Sprinkle with the almond slices. Carefully fold the edges of the pie crust up and over the outer edge of the fruit.
4. Bake the galette on the bottom rack of the over for 50 minutes. The crust should be light brown when you remove it.
5. Remove the galette from the oven and brush the edge of the tart with the agave nectar. (PLEASE don't skip this part. My, oh my, how it adds to the final product!)
1 ready-made whole wheat pie crust (or 2 rolled together if you like crust like me!)
1 T agave syrup
1. Preheat oven to 425. In a large mixing bowl, combine the peaches, raspberries, applesauce, sugar, lemon zest, vanilla, cornstarch and salt. Stir gently and set aside.
2. Roll pie dough into a circle about 1/8 inch thick. Place on a greased sheet pan.
3. Sprinkle the ground almonds unto the crust, leaving about a 2 inch border. Fill the middle of the pie crust with the fruit and spread it so the 2 inch border remains. Sprinkle with the almond slices. Carefully fold the edges of the pie crust up and over the outer edge of the fruit.
4. Bake the galette on the bottom rack of the over for 50 minutes. The crust should be light brown when you remove it.
5. Remove the galette from the oven and brush the edge of the tart with the agave nectar. (PLEASE don't skip this part. My, oh my, how it adds to the final product!)
See, doesn't it just sound divine! :) Head over to her blog, The Greenbacks Gal, for more delicious and healthy recipes.





