June 29, 2011
I’ve been in a mood lately. A mood to take it easy. To relax. To enjoy life’s simpler pleasures. To me, that includes baked goods. You too?
A recent trip to the market reminded me it was peach season, so I brought a dozen home, and contemplated what I could create with them. I’m often caught up in the idea of trying something new, hence the recent quest for the perfect pie crust. The attraction to baked goodies continues, pulling me yet again to attempt something both simple and gastronomically wonderful in the kitchen made with ripe fruit and dough.
Enter, the peach galette.
What the heck is a galette you might ask? For those who don’t know, a galette is just a fancy French label for a rustic fruit tart. The kind of tart filled with seasonal fruit and formed with a less than perfectly shaped crust, folded over by hand and baked in the oven. Less than perfect? That I can handle.
Ever since I made my summer list, I’m obsessed with baking with summer fruit, whatever is in season and of the moment. In May, it was rhubarb crumble, June brought mini cherry pies. Lately, I’m craving peaches which are in season and readily available everywhere.
How to make a peach galette? It’s not difficult.
First grab yourself a bowl of these.
.Summer Peach Galette
10 ripe peaches
1/3 cup sugar
1 heaping tsp cornstarch
1/2 cup finely chopped almonds
squeeze of lemon
1 egg white
Prepare homemade dough (I follow this recipe), separate into two flattened discs, cover in saran wrap and place in refrigerator to chill.
Ripe peaches are easy to peel, but if less than ripe, bring 8 cups of water to a boil, add the peaches and boil for 3 minutes (this softens the skin for easy peeling). Pull peaches from water and allow to cool. Once cool, peel skin and slice.
Once the dough has chilled for 30 minutes, roll the first of two sections of dough out into a circle about 12 inches wide. Move dough to parchment paper (unlike shown, I figured that out later). Chop almonds in mini processor or by hand, then layer half of them on top of first section of rolled dough.
About the almonds. I learned that using chopped almonds is the traditional approach to a galette, apparently they help absorb any moisture from the fruit and add a pleasing subtle crunch. Works for me.
Peel and slice peaches, then layer half on top of almonds, leaving a border of 3 inches of dough (and reserving half of remaining peach slices for second galette).
Add a tiny squeeze of lemon to the peaches, mix cornstarch and sugar together in small bowl, then sprinkle with half of the cornstarch and sugar mixture.
Wrap dough around peaches to form rustic edges, perfection not necessary. You can tuck in the edges underneath which also makes for a neater presentation.
Coat dough with a small amount of egg white, then bake at 400 degrees for 35 minutes. Remove from oven when crust is golden brown.
Recipe makes 2 galettes, each one serves 3 people.
They didn’t last long, as they work equally well for both a summer dessert and a morning breakfast treat. I like my peach galette with coffee and cream.
Bon Appétit !