Peach and Fig Gallette with Pomegranate Coulis
Indulge in this tantalizing Peach and Fig Gallette with a drizzle of heavenly Pomegranate Coulis. The delicate balance of sweet peaches, juicy figs, and a hint of tartness from pomegranate creates a dessert that is as refreshing as it is delectable. The golden, flaky crust envelops the luscious fruits, bringing together an explosion of flavors in every bite. This recipe is sure to impress your guests at any gathering.
ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¼ cup ice water
- 4 ripe peaches, sliced
- 4 ripe figs, quartered
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup pomegranate juice
- 2 tablespoons powdered sugar
steps
- 1.
In a food processor, combine flour, sugar, and butter until the mixture resembles coarse crumbs. Add ice water gradually and pulse until the dough comes together. Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
- 2.
Preheat the oven to 375°F (190°C). Roll out the dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- 3.
In a bowl, combine peaches, figs, honey, lemon zest, lemon juice, and cornstarch. Toss gently to coat the fruits.
- 4.
Arrange the fruit mixture in the center of the dough, leaving a border. Fold the edges of the dough over the fruit, pleating gently as you go.
- 5.
Bake for 30-35 minutes, or until the crust is golden brown and the fruits are tender.
- 6.
Meanwhile, in a small saucepan, simmer pomegranate juice over low heat until reduced to ⅓ cup. Stir in the powdered sugar until dissolved. Remove from heat and let it cool.
- 7.
Once the gallette has cooled slightly, drizzle the pomegranate coulis over the top.
- 8.
Serve warm or at room temperature. Pair with a scoop of vanilla ice cream or whipped cream if desired.
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