Peach Galette
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I don’t think this summer could possibly be any better with the abundance of fresh fruit available at the markets, and I love it how each month brings us a feature fruit to indulge. Of course we are in prime peach season, yum! Peaches are delicious right out of hand, juices dripping down your arm as you lean over the sink to enjoy their sweetness.
There are lots of ways to fancy up the peach, but sometimes it’s best just to keep it simple and easy! And there is nothing simpler than a rustic pie like the galette!
Making galettes give me that nostalgic feeling of baking like my grandma and her generation before. I love spending the day in the kitchen baking away, flour floating in the air and the sweet warm smells coming from the oven. Except I’m cheating and doing an easier version of my grandma’s to die for pies!
I still use some of my grandma’s tricks in the kitchen like using milk to wash the pastry instead of egg wash. You use milk to brush the pastry to encourage browning (egg wash will give you a shine), this will give you that rustic feel that you want to see in a galette. My grandma almost always used milk instead, I think she’d used milk so she wouldn’t have to use up an egg just for washing pastry (at least t that’s what I do)!
I hope you love this peach galette and enjoy the last bit of summer!
Happy Baking!!
- Pastry
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into cubes
- ½ cup crisco, cold (shortening)
- ¼ cup cold water
- Filling
- 10 ripe peaches, peeled and sliced
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1-2 Tablespoons of flour
- 1-2 Tablespoons coarse sugar crystals (for sprinkling the top of the pastry)
- 1-2 Tablespoons full milk (for brushing the pastry)
- 1-2 Tablespoons butter
- In a food processor add flour and salt, blend until incorporated.
- Add cold butter cubes and pulse until butter resembles fine little crumbs.
- Add crisco/shortening and pulse until butter resembles fine little crumbs (don't overdo it).
- Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand.
- Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
- Meanwhile prep your peaches, peel and slice peaches and add to a large bowl.
- Add sugar, flour and cinnamon; mix well to coat (note: if your peaches are really juicy add more flour, if they aren't very juicy use less flour).
- Let peaches rest while pastry is in the fridge (this is so the sugar can draw out more juice from the peaches).
- Preheat the oven to 400˚F.
- Roll out a large piece of parchment paper and tape the corners down, dust with flour.
- In the middle of the parchment paper roll out dough into a circle about ½ inch thick.
- Pour peaches and juice into the middle of the circle leaving approx. 3-4 inches around the circle bare.
- Gently fold the bare edges of the pastry over the peaches, leaving the middle open so you can see the peaches.
- Brush the pastry edges with milk and sprinkle coarse sugar on top.
- Dollop the 2 tablespoons of butter over the top of the peaches.
- Slide your baking pan under the parchment paper and transfer the peach galette onto the baking pan.
- Bake for 30-40 minutes until edges are golden and middle is set and bubbly (note: if the edges are browning too fast, cover with tin foil).
If juices start to drip and spill in your oven, place another baking sheet with edges under the rack below the galette.
Do not try and remove the parchment paper under the hot galette. Your pastry will be hot and will fall apart. Wait until cool or using scissors simply cut the parchment edges and slide on a serving plate.
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Individual Apple Galettes
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