Peach Galette

HI YOU GUYS! Remember me? The one who takes all the pictures of food? I’m still here!!

Please forgive my absence. I’ve been frolicking in the summer sun.

Ok, I’ve been locked away in an office. Happy? Dessert to the rescue.

This is a peach galette.

Galette /gəˈlet/ noun- A rustic pastry filled with fruit and sugary goodness. Rustic /ˈrəstik/ adj- rough around the edges. Just my style.

Husband: “That pie was good.”

Me: “That wasn’t a pie.”

Husband: “Right. The grouton?”

Me: “…”

He’s right, though. The grouton…err, galette, was the perfect combo of sugary dough and sweet fruit. You’ll see in the pictures below that before I could take a picture in proper daylight, we’d eaten half. Consider this a strong endorsement.

Once you’ve rolled out the dough, just slap your fruit mixture in the middle. Please note that I spent 5 minutes carefully arranging the outer layer of peaches before haphazardly dumping in the rest. Whatever, it’s rustic.

Before you bake, be sure to tuck in a little extra sugar and butter for good measure.

Bake, cool, enjoy, and pray a little is left when daylight comes. Bon appetit!

Peach Galette adapted from Simply Recipes

Yields one 12″ pastry

Ingredients

1 1/4 cup flour

1 1/2 tsp sugar

1/4 tsp salt

1 stick unsalted butter, chilled

5-6 tbsp cold water

Filling

2 1/2 sliced peaches, just ripened

3 tbsp plus 1 tbsp granulated sugar

1 tbsp plus 1 tbsp dark brown sugar (light would work fine as well)

1 tbsp flour

1/2 tsp vanilla extract

1 tbsp unsalted butter

1 egg

1 tsp turbinado sugar

Directions

Mix together flour, sugar and salt in a food processor. Slice stick of butter into tablespoon-sized chunks and add to flour mixture. Pulse food processor 8-10 times, or until butter is mostly incorporated and pea-size or less. Add cold water one tablespoon at a time and pulse after each addition. After 5 to 6 tablespoons, you should feel the blade start to struggle against the forming dough.

At this point, stop mixing and turn the mixture (crumbs and all) out onto a hard, floured surface and knead just until soft dough forms. Mold into a disc and wrap in plastic. The dough should chill for at least an hour (up to 12) before being rolled out.

When the dough has chilled, roll it until it’s about a foot in diameter. The dough will be pretty thin, but that’s what you want. Roll the dough onto your rolling pin and gently transfer to a nonstick, ungreased baking sheet.

Peel and slice peaches and place in a medium bowl. Add sugars, flour and vanilla and toss to coat. Arrange peaches in the middle of the dough, leaving a 2″ border all around. Take your extra tablespoon of sugar, granulated sugar and unsalted butter and roughly mix. Dot mixture throughout the top of the peaches.

Complete the galette by folding each section of the dough border over the peaches. When this is done, lightly beat egg and use to wash over the dough. If you want, sprinkle turbinado (or any ol’) sugar on the dough to give a sugary glaze. Bake at 425 for 20-25 minutes, or until your galette is well browned and bubbly. Enjoy!

Time

20 minutes active, 1.5 hours inactive