Fall is nearing and I couldn’t be happier. Pumpkin, apples and so much more are almost here! (I’ve already got a list of recipes staked, just waiting to be tried.) Although, we are nearing the end of the summer and peaches are at the top of their game right now. Yumm, peaches. Nothing is better than a juicy, fresh peach. So guess what I baked tonight, Peach Gallete! Oh and just a delicious, vegetarian Spanish dinner as well. Kylie & I call it our, “Almost done with finals, celebrating going to LA, dinner!”
Dinner consisted of Whole Foods Country Wheat bread, scrambled eggs and a roasted tomato, pepper and garlic puree with carmelized onions. I know, you can all thank me later. One word, delicous. Not only is this meal satisfying for the eyes and the stomach but your house is going to smell gaaareat. Super easy, super simple and super healthy. Paired with homemade Sangria, made by Kylie, it was perfect.
On to dessert, the wonderful Peach Gallete. This is a very rustic dessert. It resembles a pie considering it is just pie dough and a fruit filling. It is always best to use what is in season for a better resulting pie. This recipe couldn’t be any easier. It doesn’t have to be perfect and can be switched up to accomadte your taste buds. Instead of using white flour I decided to use Organic Whole Wheat flour. I recommend going to the Whole Foods bulk section and buying just what you need, if you do not use it much. That is if it is within reach.
For the Pastry:
- 1 1/2 cup flour
- 1/2 cup butter, unsalted
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 egg yolk, beaten (save egg white for later)
- 2-4 tablespoons very cold water
For the Galette Filling:
- 4 large peaches, pitted and cut into wedges
- 1/2 cup sugar, plus more to sprinkle formed galette
- 2 tablespoons lemon juice
- 2 tablespoons corn starch
- Pinch of salt
Making the Pastry:
Cut the butter into very thin slices and place in freezer for 30 minutes. Meanwhile, mix flour and salt in large bowl. Place bowl in freezer for 15 minutes.
Add butter to flour and toss. Using fingers work the butter into the flour with a rubbing action. Continue until dough resembles a course crumble – in this dough you do not want to see small flakes of butter in the flour. If the flour/butter begins to warm, return bowl to freezer.
Add sugar and mix.
Add beaten egg and 2 tablespoons of water. Dump dough onto unfloured surface. If dough does not begin to hold its shape, add more water, 1 tablespoon at a time.
Knead the dough in long smooth strokes three or four times. Form the dough into a ball. Press down forming a disk. (This dough is much smoother than the Pâte Brisée.)
Wrap ball in plastic wrap and refrigerate for 30 minutes to 1 hour.
When ready to use, remove from refrigerator. Unwrap. Using minimal flour on rolling pen, roll out dough on top of the plastic wrap. (See Pâte Brisée)
Making the Galette:
Preheat oven to 375 degrees.
Roll the dough out to 1/8 inch in a 14-inch circle. Transfer dough to a parchment lined baking sheet. Refrigerate until ready to use.
Place peaches in large bowl. Add sugar, lemon juice, cornstarch, and salt. Mix until peaches are thoroughly coated.
Arrange fruit in center of chilled dough, leaving approximately 2 inches around the outside free of fruit.
Gently fold dough up and over fruit. Be sure to press edges together to create pleats to hold fruit.
Brush pastry with egg white and sprinkle with sugar.
Bake for 45 minutes or until crust is golden brown. Remove from oven and let cool on baking sheet. Best served warm.
Yeah for stone fruit season!