A galette is a term in french cuisine for a flat cake or pie that is normally filled with fruit or a savory filling. As of right now, in the heat of the summer is the prime time for ripe fresh peaches and lucky for me its my favorite fruit. The sweet and tender peaches and the thin flaky pie crust is a perfect summer dessert with a side of vanilla ice cream. The peaches can be substituted for equal amount of apples, berries, plums, nectarines. Check out the recipe below in post.
Pulse together the flour, sugar and salt in a food processor, once or twice until just combined.
Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with butter bits about the size of peas. Slowly add the ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, and starts to begin to clump together.
Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly. Wrap the disk tightly in plastic wrap and Refrigerate the dough for at least an hour prior to rolling out.
Prepare peach filling by stirring together the brown sugar, lemon, vanilla, cornstarch and cinnamon in a large mixing bowl. Toss with the peaches and let stand while rolling the dough.
Remove the dough from the fridge. Let it rest on the counter for 5-10 minutes for the dough to warm slightly and become pliable. Preheat the oven to 375 degrees. On a floured surface, Roll the dough out into a round 12” circle. The thickness should be around ⅛” thick. Don't be afraid to add more flour slowly to help stretch the dough without sticking. Gently transfer the dough to a greased or parchment paper lined sheet pan, being careful not to pull or tear the dough.
Spoon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed. Brush the pastry with egg wash and generously sprinkle with sanding sugar.
Bake for 45-50 minutes, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil. Remove from the oven and allow to cool to room-temperature on a baking rack until set.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!