-
To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt.
-
Mix in the cold butter and shortening until the dough is crumbly.
-
Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons (43g) water, gather the dough together into a ball. If the dough crumbles and won't hold together, add another 1 tablespoon water.
-
Flatten the dough into a disk, wrap, and refrigerate for 30 minutes or up to 3 days.
-
When ready to bake, preheat the oven to 450°F.
-
To make the peach filling: In a large bowl, whisk together the sugar, Instant Clearjel, nutmeg, and salt.
-
Add the peaches and a few of the raspberries, tossing to combine. Set aside.
-
On a well-floured work surface or silicone rolling mat, roll the chilled dough into a 14" round.
-
Use a knife or pizza wheel to trim the edges in a scalloped design, if desired.
-
Transfer the crust to a large baking sheet; a giant spatula works well here.
-
Add the peach mixture to the center of the dough and spread it into an even layer about 10" in diameter, leaving about 2" of dough bare around the edges.
-
Fold the edges of the crust up over the filling, leaving the center uncovered.
-
Bake the galette for 40 to 45 minutes, until the crust is golden.
-
Remove the Peach Galette from the oven and transfer to a cooling rack. Sprinkle the remaining fresh raspberries over the hot filling, if using.
-
Serve the Peach Galette warm, with whipped cream or ice cream, if desired; or let the galette cool and serve at room temperature.
-
Storage information: Store leftover slices of Peach Galette, well wrapped, in the refrigerator for several days. Freeze for longer storage.
