Peach Galette
Servings : 8
A fruit galette is a tart whose star ingredients are a fresh fruit filling and a buttery pastry dough. A galette is not baked in a pie plate or tart pan - instead it has a free-formed crust that is folded over its fruit filling. Originating in France, where you will find many versions of this pastry, in its simplest form it can be defined as a rustic pie. Because this dessert is open to creative interpretation and individualistic freedom, galettes are a versatile pastry that you can put your own individual taste, style and stamp on.
In this version, I wanted to express the very essence of summer. I was still contemplating which fruit quintessentially defined summer when my husband and I made our annual pilgrimage to the Georgia mountains. Of course, one of my favorite activities to do in between hiking and relaxing is to explore the endless bounty of fresh fruits and vegetables at local farm stands and farmers markets. The first farm stand we stopped at gave me the answer I was looking for. Nestled in these adorable baskets was a plethora of golden, ripe peaches. I immediately knew that these delicious little gems would perfectly personify the long, hot days of a true Southern summer. I eagerly brought home boxes of peaches and began to develop this recipe. The cinnamon and ginger undertones in the filling pair nicely with the natural acidic tang of the peaches. In addition, the lemon adds a brightness and the brown sugar adds a richness that amplifies the peaches’ natural sweetness. Be sure to properly chill the buttery dough prior to baking or your crust will not brown properly and you run the risk of a soggy bottom. Of course, peach season does not last forever, but you can substitute frozen peaches for the fresh peaches. In fact, feel free to explore and substitute other fruits as they come into season - cherries, blueberries, and even apples work wonderfully in this pastry. Let your creativity, your personal taste, and the fresh produce in your area be your inspiration for creating a culinary masterpiece!
In this version, I wanted to express the very essence of summer. I was still contemplating which fruit quintessentially defined summer when my husband and I made our annual pilgrimage to the Georgia mountains. Of course, one of my favorite activities to do in between hiking and relaxing is to explore the endless bounty of fresh fruits and vegetables at local farm stands and farmers markets. The first farm stand we stopped at gave me the answer I was looking for. Nestled in these adorable baskets was a plethora of golden, ripe peaches. I immediately knew that these delicious little gems would perfectly personify the long, hot days of a true Southern summer. I eagerly brought home boxes of peaches and began to develop this recipe. The cinnamon and ginger undertones in the filling pair nicely with the natural acidic tang of the peaches. In addition, the lemon adds a brightness and the brown sugar adds a richness that amplifies the peaches’ natural sweetness. Be sure to properly chill the buttery dough prior to baking or your crust will not brown properly and you run the risk of a soggy bottom. Of course, peach season does not last forever, but you can substitute frozen peaches for the fresh peaches. In fact, feel free to explore and substitute other fruits as they come into season - cherries, blueberries, and even apples work wonderfully in this pastry. Let your creativity, your personal taste, and the fresh produce in your area be your inspiration for creating a culinary masterpiece!
Ingredients:
For the Pie Pastry:- 1 stick (½ cup) unsalted butter
- 1 ¼ cups all-purpose flour, plus more for rolling out the pastry
- ½ tbsp granulated sugar
- ½ tsp sea salt
- ½ tbsp apple cider vinegar
- 4-6 tbsps ice water
- 6 fresh peaches, sliced
- ¼ cup packed light brown sugar
- ½ lemon, juiced
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- ⅛ tsp ground ginger
- pinch of sea salt
- 2 tbsps. peach jelly
- 1 egg yolk
- 1 tsp milk
- demerara sugar
Instructions:
- Cut the butter into ¼ inch cubes. Place in the freezer until ready to use (at least 10 minutes).
- Add the flour, sugar, and salt to a food processor. Pulse twice to combine. Add the cubed, cold butter to the flour mixture and pulse until the butter is evenly distributed and the butter pieces are the size of green peas or smaller.
- Add the apple cider vinegar and 4 tbsps. of the ice water to the flour mixture, pulsing once or twice after the addition of each tablespoon. The dough should be crumbly but should hold together when it is squeezed in the palm of your hand. Only add the remaining 2 tbsps. of ice water if the dough remains too dry to stick together when squeezed.
- Place the dough on a piece of plastic wrap. Form the dough into a flat disk, using flour to prevent the dough from sticking to your hands. Wrap the dough tightly in the plastic wrap and refrigerate for at least one hour.
- Preheat the oven to 375 F.
- Line a large baking sheet with parchment paper. Set aside.
- Place the dough on a floured work surface. Starting at the center of the dough, use a rolling pin to apply consistent pressure as you roll outwards in one direction. Turn the dough and repeat rolling from the center outwards. Continue this process until the dough is a large circle 12 inches in diameter and ⅛ inch thick. As you roll out the dough, be sure to add additional flour on the work surface, the top of the dough, and to the rolling pin to prevent the dough from sticking.
- Once the dough is the desired size and thickness, carefully transfer it to the prepared sheet pan. Place in the refrigerator.
- Meanwhile, prepare the peach filling by combining the brown sugar, lemon juice, vanilla extract, cornstarch, cinnamon, ginger and salt in a large mixing bowl. Add the sliced peaches and toss to coat.
- Remove the pastry dough from the refrigerator. Leaving a 2 inch border around the outer edge of the pastry dough, arrange the peaches in a concentric circle, slightly overlapping each slice. Start towards the outside of the pastry dough and work your way into the center of the dough. This will result in a decorative spiral pattern. Fold the pastry dough over the outer circle of peaches, overlapping the dough as needed. Gently press the dough down.
- Whisk together the egg yolk and milk. Brush the exposed pastry with the egg wash. Sprinkle generously with the demerara sugar.
- Bake for 45 minutes, or until the pastry is golden brown and the peach juices begin to bubble.
- Remove from the oven and let it cool on a baking rack. While the galette is still warm gently brush the top of the peaches with the peach jam. (NOTE: If the jam is too thick to brush onto the peaches, warm over low heat until the jam slightly liquifies.)
- Serve peach galette warm or at room temperature with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Enjoy!
Paula
Crumble Crate is the culmination of years of experimenting with cooking and baking in my home kitchen. Since I was a small child, I found a simple pleasure in creating fresh delicious treats and sharing them with my family and friends. As life became more complicated, the basic task of baking in my kitchen became an even more critical and comforting sanctuary.I want to share this joy of baking with you so that you too can experience the bliss you feel when you create and share fresh baked goodies with your loved ones. My goal is for us to explore baking together and take the stress out of the process so that you can decompress and learn to find refuge in your kitchen. I can’t wait to begin this baking journey with each of you!
