Peach Galette

When I made a  Plum Galette recently, I split the dough and baked the first half with fresh plums. A few days later, I sliced up fresh peaches, wrapped them in the prepared dough and made another simple but elegant dessert. This is a wonderful way to enjoy summer fruit.
Fresh Peach Galette
Dot peaches with butter, 

wrap them up in delicious dough...

and enjoy this yummy dessert with vanilla ice cream

Peach Galette  (same dough recipe for Plum Galette)
(this makes enough crust for one large galette, or you can divide in half for two small ones)

2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar

1 teaspoon salt
1/2 cup ice water1/4 cup sliced almonds, toasted
2 peaches, sliced thinly

  • 1 tablespoon cream (I just used whole milk)

  • In a food processor, or by hand with a pastry cutter, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. 
  • Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.

  • Preheat oven to 375°. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. Place peach slices on top of dough and dot with 1 tablespoon of butter, leaving about a 2 inch border around the edges.  Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream and sprinkle with peaches and crust with sugar. Bake until crust is golden and underside is cooked through, about 70 minutes for one large one, or 45 minutes if you divide the dough in half and make two. Enjoy!

No comments :

Post a Comment