Blueberry-Peach Galettes

Description: This recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won’t ruin your crust. 1 (15 oz.) package refrigerated pie dough 6 cups Dole® California Sliced Peaches (#2033), thawed 1 cup Dole® Blueberries (#2030), thawed ½ cup sugar 2 Tbsp. Danish Orchards Apricot Preserves (#2326), melted and divided 1 Tbsp. turbinado or granulated sugar Preheat oven to 425º. Line one baking sheet with parchment paper (#1153) or foil. Roll 1 dough portion into a 12” circle; place on parchment paper. Combine peaches, blueberries and ¼ cup sugar. Arrange half of peach mixture in center of dough, leaving a 3” border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough. Bake at 425º for 10 minutes. Reduce oven temperature to 350º (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 Tbsp. of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges. Yield: 2 galettes, 16 servings (serving size: 1 wedge).

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