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Peach Galette

August 23, 2012
Peach Galette

Peach Galette

Well, if Fancy Nancy lived here in my house she would say, “Oh, la, la. Peach Galette! That’s fancy for flat pie!”

How to make a peach galette

Well, this isn’t a photo of Fancy Nancy. This is my niece, Alynna. She’s five, hangin’ with me for the day, and helpin’ me make the peach galette. Isn’t she a cutie?!

Galettes can be sweet or savory and they are basically a pastry pie crust filled with goods. It is a free formed crust, so in my house I say, “Sweet. Peach Galette! Lazy man’s pie.”

People avoid making pies because of the time it can take to concoct them. This galette is very straightforward and hard to mess up. If you can read, follow directions, and push buttons on a food processor, you’re good to go.

We recently went peach picking so I inevitably knew this recipe would be surfacing. Let’s just say, that my little heart was not broken about that. Wink.

We are a big family, so I always make two galettes at a time.

Well, okay, that’s not true.

We are a big family, but really, I make two so I can have one all to myself and the other one is for the rest of the gang.

However, if you only want to make one, you can easily half the recipe.

Start with the pastry crust. I use a food processor, but if you do not have a food processor, you can use a pastry cutter in a large mixing bowl to cut in the butter and vegetable shortening. Then, use a fork to work in the iced water one tablespoon at a time.

In a food processor fitted with blade attachment, pulse together flour, sugar, and salt. Then, add vegetable shortening in spoonfuls and diced butter. Pulse 7-10 times more, until butter and shortening are in pea sized pieces. With the food processor running, pour in the ice cold water and allow it to run just until you notice small balls of dough beginning to form (no more than 20-30 seconds) then turn off. (Note: If you can pinch the balls of dough and they stick together, it is ready.) Dump the dough onto a floured surface and form a disk with the dough using your hands. Do not overwork the dough; you do not want the butter bits to melt. Wrap dough in plastic wrap and refrigerate for 30 minutes or more.

See post on Pastry Crust for more detailed instructions and pictures.

While dough is chilling, preheat the oven to 400 degrees and line a baking sheet with parchment paper for later. Then, ready the peaches…

Fresh Peaches

Beautiful. Absolutely beautiful, peaches are.

How to remove peach skinsBring a large pot of water to a boil. Then, kerplunk each peach into the bath for 1 minute. If the peaches are not as ripe as you’d like, then give them 2 minutes.

How to remove skins from peachesUsing tongs, transfer the peaches to an ice bath for 2 minutes.

How to remove skins from peaches

Now, the beauties are cool enough to handle, and the peach skins will peel right off. How lovely and easy was that?!

How to remove peach skins

Have the kids help peel the peaches, they love it!

How to make a peach galette

Remove the pits and slice the peaches into a medium sized bowl. Add brown sugar, lemon juice, corn starch, and cinnamon. Gently stir ingredients together and set aside.

Pie CrustRemove pastry dough from the refrigerator and lay out on a floured surface. Cut the disk in half.

Pastry CrustRoll out one half at a time. Form a ball with the dough using your hands.

My girls think this is edible play-doh. I haven’t told them otherwise.

pie crust

Evenly roll the dough into a 15 inch circle. Or, in my case, sort of evenly and sort of circular, is fine too.

How to make a peach galette

Pour the filling into the center and spread the peaches out leaving an inch and a half around the edge. If they are juicy peaches, you may have to fold quickly.

I, clearly, didn’t fold quickly.

how to make a peach galette

Fold the edge of the pastry crust over the peaches. Repeat the process for the other galette.

Peach Galette

Brush the dough with an egg wash and sprinkle on 1 tablespoon granulated sugar to each galette. This part was fun for Alynna. It was like art with glue and glitter.

Peach Galette

Dice 2 tablespoons of unsalted butter, and place the butter bits evenly on the exposed peaches of both galettes. Another great job for my niece.

Bake for 20 minutes at 400 degrees. Turn the oven down to 350 degrees and let bake for another 40-50 minutes. The filling will set as it cools.

Peach Galette

Slice anyone?

Sooo good. Don’t tell anyone, but I woke up early the next morning and had a slice with my coffee for breakfast.

What!?!

It has fruit in it! Sheesh…

Note to cook: should you decide to only make one galette, it may be helpful to know that half of 3/4 cup of brown sugar is 6 tablespoons OR 1/4 cup plus 2 tablespoons.

PEACH GALETTE {that’s fancy for flat pie}
Author: Amanda Wilson
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 12
Ingredients
  • Pastry Crust
  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons coarse salt (i.e. Kosher)
  • ½ cup (8 tablespoons or 1 stick) chilled unsalted butter, diced
  • ½ cup vegetable shortening, chilled
  • ½ cup (4 ounces) ice cold water
  • Filling
  • 10 peaches, skins and pits removed
  • ¾ cup brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons corn starch
  • ¼ teaspoon cinnamon
  • 2 tablespoons unsalted butter, diced
  • 1 egg wash (1 egg whisked with 1 tablespoon water or milk)
  • 2 tablespoons sugar
Instructions
  1. In a food processor fitted with blade attachment, pulse together flour, sugar, and salt. Then, add vegetable shortening in spoonfuls and diced butter. Pulse 7-10 times more, until butter and shortening are in pea sized pieces. With the food processor running, pour in the ice cold water and allow it to run just until you notice small balls of dough beginning to form (no more than 20-30 seconds) then turn off. (Note: If you can pinch the balls of dough and they stick together, it is ready.) Dump the dough onto a floured surface and form a disk with the dough using your hands. Do not overwork the dough; you do not want the butter bits to melt. Wrap dough in plastic wrap and refrigerate for 30 minutes. (Note: If making ahead, dough may be frozen for up to one month; to thaw, place in refrigerator overnight.)
  2. Move oven rack to bottom third of oven and preheat to 400 degrees.
  3. While dough is chilling, boil peaches in a large stockpot for 1 minute. Using tongs, transfer peached to a large bowl of iced water for 2 minutes. Afterwards, the skins of the peaches should peel right off. Peel skins, remove pits, and slice peaches into a large mixing bowl. To the peaches, add brown sugar, lemon juice, corn starch, and cinnamon; gently stir together.
  4. When you are ready to use the dough, flour your work surface. Cut the disk in half and roll each half into a large ball using your hands. Then, using a rolling pin, roll the dough out evenly by turning the dough as you roll it out. Should be about 15 inches in diameter and ¼ inch thick. Transfer dough to the side of a large parchment lined baking sheet, leaving room for another crust on the other side. Pour half of the peach mixture into the center of the rolled pastry dough. With your fingers, evenly distribute the peaches, leaving a 1 ½ inch edge. Fold in the edges over the peaches. Repeat the process for the remaining pastry dough ball and peach mixture on the other side of the baking sheet. Dice 2 tablespoons of butter and place butter bits on top of the exposed peaches. In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush the egg wash on the surface of the pastry dough; then, sprinkle the surface of the pastry dough with 1 tablespoon granulated sugar per galette.
  5. Bake at 400 degrees for 20 minutes then turn the oven temperature down to 350 degrees and bake for 40-50 minutes more. Filling will set as it cools. Serve warm or at room temperature.
Notes

Recipe makes two galettes and can be halved to make one. Half of 3/4 cup of brown sugar is 6 tablespoons or 1/4 cup plus 2 tablespoons.

 

 

 

 

 

 

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