Rustic Strawberry and Peach Galette

 Summer is almost over, but there's still time for summer desserts! You only need a few ingredients for this recipe. It's pretty much like a pie but an easier version with less filling. You can substitute other fruit like blackberries or blueberries and make your own creation. We like it with a scoop of vanilla ice cream!

Rustic Strawberry and Peach Galette

adapted from sallysbakingaddiction.com

1 pie crust (store bought or my recipe here)

2 cups sliced fresh strawberries

2 fresh ripe peaches, peeled, pitted and sliced

2 TBSPs sugar

1 tsp vanilla extract

1 egg beaten

1. Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you roll out the crust.

2. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

3. On a lightly floured surface, roll the pie dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

4. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around.

5. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 TBSPs behind. Too much juice and the dough will become soggy. Brush the crust with the beaten egg and sprinkle with sugar.

6. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving. Serve warm or at room temperature. Tart tastes best on the same day it is baked. Cover and store in the refrigerator for up to 3 days.