Weather: 52, cloudy. What I’m listening to: kids playing with the chickens
I had four pretty peaches staring at me from the fruit bowl saying, “Use me, use me.”
This was my first time ever making or eating a galette. A galette is a rustic, free-form tart or pie. I had already posted a peach pie recipe earlier this summer, I still don’t own a tart pan (it’s on my wish list!), and I didn’t have any vanilla ice cream made for cobbler (a must in my book!), so I was excited to try something new.
There are a few things I really loved about this galette. This is much easier than a traditional pie or tart. Roll out your dough, pile sugared peaches on top, and fold up the edges in simple pleats. Brush dough with egg wash, sprinkle with sugar, bake.
Isn’t she just a beauty? Beautiful in that unassuming, unrefined sort of way. She slices easily, much easier than a fruit pie. Another thing I loved about this galette is the way the crust and the peaches get a little caramelization on them – due in large part to using brown sugar – which adds a lovely caramelly depth. Lastly, I adored the texture of the crust. Because it lays flat on the pan, all the edges get more heat exposure and the result is golden and crisp.
1/2t vanilla (I used vanilla bean paste, found in my Amazon store)
2t lemon juice, freshly squeezed
Pinch of cinnamon
Pinch of ginger
1 egg, lightly beaten
1T whole milk or cream
2T sugar, for sprinkling
2T sliced almonds (optional)
For the crust:
In a bowl, combine the flour, sugar, and salt. Using a pastry blender, cut in the cold butter until mixture resembles crumbs. Gradually add the ice water until the dough comes together. Refrigerate while you prepare the peaches.
Preheat oven to 425. Line a rim-less baking sheet with parchment paper (I used the under side of a large rimmed baking sheet).
For the peaches:
In a bowl, combine peaches, sugar, flour, salt, vanilla, lemon, and spices. Refrigerate while you roll out the dough.
On a floured work-surface, roll dough into a 12-inch round (this does not have to be perfectly round). Transfer the dough to the parchment-lined baking sheet (dough may hang over edges of pan, but that's ok).
Whisk together the egg and whole milk.
Mound peaches into the middle of the dough. Fold dough up the sides of peaches in small portions to make pleats (as pictured). Using a pastry brush, brush egg wash onto the crust edges, being sure to secure the pleats with the egg wash. Sprinkle with sugar.
Bake 40 minutes. Sprinkle sliced almonds on top of tart, if using, and return to oven for 5-10 more minutes (45-50 minutes total). The crust should be golden and the peaches bubbling. Spoon any juices on the pan back on top of the galette. Cool 15 minutes before slicing.
Subscriber Doris recommends placing the unbaked galette in the freezer for 15 minutes prior to baking to achieve extra flaky crust.
I made this last night (my first galette ever!) and I'm hooked. It was SO easy, and baked while I cleaned up the kitchen. Made for a perfect evening with my hubby-thanks! I"m all inspired to try tons of different fruits, I'm on a galette craze :)
That is GREAT to hear! I'm very happy that you and your hubby enjoyed this and that you are looking forward to more galettes. Feel free to pass along any other great recipes you try. I hope to make more myself!
this is now bookmarked. it's peach season here in washington state. i can't wait to try it. i'm guessing this will work for apples and pears when my trees start dropping their fruit. thank you for the recipe.
Well I'm eating a peach cobbler (without ice cream for me, sorry!) as we speak... I made a peach galette a few weeks ago, it was so delicious I was happy to be alone with it ! On a noteside, I just bought a pie plate in England and was so excited because it was on MY wish list. Tart pan on the other end is so common for us... Funny baking world !
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More