A galette is a simple and rustic dessert that manages to remain elegant thanks to the color and beauty of arranged fruit. Serve with whipped cream or, for a decadent treat, a scoop of vanilla ice cream.
Ingredients | Pastry
- ¾ cup unbleached all-purpose flour, plus more for working with the dough
- 6 tablespoons whole wheat flour
- 1 tablespoon granulated sugar
- Scant ½ teaspoon kosher salt
- ½ cup plus 1 tablespoon cold unsalted butter, cut into small chunks
- 1 large egg
- 1 ½ teaspoon milk
- 1 tablespoon beaten egg or heavy cream
- Turbinado sugar, for sprinkling
Ingredients | Filling
- ½ cup granulated sugar
- 3 tablespoons unbleached all-purpose flour or tapioca flour
- ½ teaspoon ground cinnamon
- 6 to 8 soft peaches or with give, peeled, halved, pitted and cut into ¼ to ½-inch thick wedges
Preparation
- To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.)
- In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
- Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball and then flatten into a disk 1 to 1 ½ inches thick. Don’t knead it! Wrap in plastic wrap and refrigerate for at least 1 ½ to 2 hours or for up to 1 day.
- When the dough is well chilled, preheat the oven to 375 degrees.
- Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well.
- Place the peaches in a bowl, sprinkle the sugar mixture over the top and toss gently. If the peaches are tart, you may want to add a little more sugar.
- Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick.
- Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry comfortably.
- Starting 1 to 1 ½ inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round.
- Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter.
- If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven.
- Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
- Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
- Let the galette cool on the baking sheet on a wire rack. Cut into wedges and serve.
Source: “The Perfect Peach: Recipes and Stories from the Masumoto Family Farm”
