Summer is right around the corner, and I've already started loading up on fresh fruits and lemonade! This is my favorite season, and I am hyped to showcase the recipes I have lined up this summer, each refreshing and perfect for the heat. My goal is to incorporate as many fruits as I can into my dishes, so you'll be seeing lots of desserts š
Galette is like a deconstructed pie, or thats how I think of it. It's an open-faced pie, with your fruit of choice. I have made this only with apples, and it's divine, but now with warmer temps, I decided to try it out with peaches. Given we bake this, I would shy away from using just any fruit, so peaches and apples are perfect, but if you want to feel nostalgic for the winter, then berries would also be a great fruit of choice.
The beauty of a galette is the crust, which has a nice crunch and is sweet from the sugar, you can enjoy the crust more because it's deconstructed, unlike a pie. Another beautiful thing about a galette is it can be sweet and savory! I've seen variations of the galette with pairings like tomatoes, mushrooms, and zucchini. I may explore that avenue in the future, but for now, enjoy this sweet galette with a glass of lemonade.
Peach Galette š„§
Ingredients:
Crust:
1 1/2 cups of flour
3 tablespoons of sugar
2 sprinkles of salt
8 tablespoons of cold butter, unsalted preferred
1/4 cup ice-cold water
1 large egg, for egg wash
Filling:
4 peaches, small to medium size, sliced
1/8 cup brown sugar
1/8 cup granulated sugar
1 tbsp flour
a dash of cinnamon
a dash of nutmeg
1/2 tsp vanilla extract
Steps:
For the crust: in a bowl, whisk together flour, sugar, and salt. cut your butter in tablespoons or smaller and add to the bowl, and with a pastry cutter, or your hands, incorporate the flour and butter until you get pea-sized crumbs. Add the water, and incorporate it with your hands until you have a moistened dough. If it's too dry, add 1 tablespoon of water at a time until you reach the desired consistency.
On a lightly floured surface, turn over the dough onto the surface and knead the dough into a ball, but you will flatten this into a disc. Wrap with plastic wrap, and store in the fridge for an hour, or up to 3 days. I stored mine for 3 days, and if that is your chosen route, let it sit out for about 10-15 minutes to room temp.
For the filling: set a mixing bowl aside. Wash and cut your peaches into slices (up to you if you want to peel the skin off as well) and place them into the bowl. Add your sugars, flour, spices, and vanilla extract and with a spatula, mix well until all slices are coated. Make sure you aren't smushing or breaking those peaches. Place in the fridge while we roll out the dough.
Preheat your oven to 400 degrees, and line a tray with a silicone mat (I highly recommend you use a silicone mat for backing).
Lightly flour a surface, and roll out your dough using a rolling pin into a 12-14-inch circle. This is not meant to be perfect, and you must be careful how flat you go. I used my fingers to check how thick the center and corners were. If they were too thick, I rolled them out a bit more. Once you have the shape, transfer it onto the baking sheet.
Began placing your peaches in a concentric circle, but leave about 2 inches of dough on the border as we will be folding it in. You can place your peaches in any design you'd like.
Fold the edges over the filling, pinching each time to keep it secure. The dough will probably overlap, which is the desired effect. Brush the edges of the dough with the egg wash, and sprinkle with sugar.
Bake for 30 minutes until the crust has a nice golden brown look, and the filling is bubbling.
I let it cool for 10-15 minutes and I pair this with vanilla ice cream. I top off with powdered sugar as well!
Bon Appetit!
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