* Pictures of the peach-only galette down below. *
Update on 7/16/16: If you can't decide between peach or apple for your galette filling, just add both to one galette! I followed the same recipe below except also added in some apple slices covered in cinnamon and granulated sugar (I didn't really measure this time). I figure if you have extra filling, just make another galette! This would also look pretty with one fruit on the inside and another fruit on the outside.
I wanted to make something different but not too difficult, and this was perfect! It was a little time-consuming with all of the chopping, but it wasn't bad, and I like how it doesn't have to look perfect in the end. The idea of folding over dough was interesting, so here are some pictures and the recipe from Simply Recipes below! You can also make an easy peach tea while you have your peaches out.
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| I actually made two (one for my family and one for Blake's) |
Peach Galette
Crust:
- 1 1/4 cup flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 4 oz (1/2 cup, 1 stick, 8
Tbsp) butter, cut into 1/2-inch cubes, chilled in freezer at
least 15 minutes, preferably an hour
- 4 to 6 Tbsp ice water
Filling:
- 2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
- 3 Tbsp sugar
- 1 Tbsp flour
- 1/2 teaspoon vanilla extract
- 1 Tbsp almond paste (optional)
- 1 teaspoon butter
- 1 egg
- A sprinkling of coarse sugar (optional)
(1) Make the crust
dough: Combine flour, sugar, & salt until
well mixed (original recipe says to use a food processor, but I didn't use one).
(2) Add cubed butter, (pulse 8 times if using a food processor). Butter should
still be the size of peas.
(3) Slowly add ice water, a
tablespoon or two at a time, mixing/pulsing after each addition, until the
dough just begins to clump.
(4) Turn out onto a clean surface. With your hands, form a disc without over-kneading. Work the dough only
enough to bring it barely together into a disk.
(5) Sprinkle with a little
flour on all sides, wrap with plastic, & place in the refrigerator
to chill for an hour.
(6) Preheat the oven with the rack in the middle to
425°F.
(7) Place the peach slices in a bowl and sprinkle with the
flour and sugar. Toss gently to coat & then sprinkle vanilla extract over
the peaches.
(8) In a small bowl, whisk the egg until smooth and set aside.
(9) On a lightly floured, smooth surface, roll out the
dough to about a 12-inch diameter. Gently lift up the rolled out dough
and place it on a rimmed baking sheet.
(10) Arrange the peach slices in an overlapping pattern
in a single layer in the center of the dough, forming about a 7 or
8-inch circle. Dot with a little butter.
(11) Fold the outer edges of the dough round over the filling, by
about 2-inches all the way around to form a hexagon shape. Use a
pastry brush to coat the exposed dough with an egg wash and sprinkle
with coarse sugar (if desired)
(12) Bake for ~15-20 minutes until
nicely browned. Remove from the oven and let cool on the baking sheet (~15 minutes)
