Summer Fruit Galette

                                                         

Ingredients

3 Peaches, pitted and sliced

1 cup Blueberries

1 cup Strawberries, sliced

¼ cup Lime Juice

1 cup Dark Brown Sugar

1/4 cup Cornstarch, heaping

1 teaspoon Vanilla Extract

1 teaspoon Cinnamon

1/8 teaspoon Pink Himalayan Salt

1 large egg, lightly beaten

Turbinado sugar

1 package refrigerated Puff Pastry Sheets (17.3 oz)

Instructions

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

In a sauté pan on medium heat, add the blueberries, lime juice, sugar, cornstarch, vanilla, and cinnamon until incorporated.  Add the peaches and strawberries then stir until the blueberries soften and start to burst.

On a floured surface, unroll the first pastry sheet and roll to 1/8 inch.  Place the crust onto the parchment.  Unroll the second pastry sheet and roll to 1/8 inch.  Lightly brush the teaspoon of water on the sheet, then place the sheet on top. 

Drain liquid from the fruit mixture.  (I use a slotted spoon to place fruit on dough)

Top with the fruit, spread to 2" from the edge of the pie dough, evenly.

Fold the crust over in 2" sections, making overlapping folds as you go.

Brush with egg white, then sprinkle with Turbinado sugar.

Bake for 20 - 25 minutes until golden brown and bubbly.  Cool, but serve warm.