Now that the fresh fruit of summer is arriving it’s galette time! We prefer galettes over pies. Don’t get me wrong, we certainly love pies, but galettes are easier to make and can be easier on the waistline. The great thing about galettes is their versatility. You can use whatever fresh fruit you have on hand or you can make a savory galette using fresh vegetables, herbs and cheeses.
I have some beautiful ripe peaches on the counter…the weather is cloudy and rainy…perfect day to bake!
One of the things I like about galettes is that you can make your own crust or cheat by using store-bought crust. I make my own as it is so easy with my fabulous KitchenAid Architect food processor. This food processor has been a game changer in my kitchen. It has an external adjustable blade for slicing control. It dices, slices, and shreds everything to a consistent size and makes working with dough a breeze. The machine comes with a multitude of attachments providing a plethora of possibilities for use.
Fruit Galette Recipe
1 1/4 cups of flour
1 1/2 teaspoons sugar
1/2 tsp salt – omit if using salted butter
8 Tbsp butter (one stick) chopped into small pieces, chill in freezer for about an hour – I store my butter in the freezer as I buy extra when it is on sale so I just take it out and use it
5-6 Tbsp ice water – to keep the water cold as I am using it, I add an ice-cube
In a food processor pulse the flour, sugar and salt (if using) mixing well. Add the chopped butter and pulse about 10 or so times until the butter in the mixture is the size of peas. Now slowly add the ice water. I add two tablespoons at a time pulsing after each addition. Continue to add the ice water and pulse just until the dough begins to clump. Do not over do it here.
Turn on a clean surface and using your hands form into a disk. Sprinkle with flour on all sides, wrap in plastic wrap and chill in the refrigerator for about an hour.
2-3 large ripe peaches, pitted and sliced into 1/4-1/2 inch slices
4 Tbsp sugar – this may be adjusted depending upon the sweetness of your fruit or to your liking
1 Tsp flour
1/2 tsp vanilla extract
1 tsp butter
Preheat the oven to 425 degrees place the baking rack in the middle of your oven. Mix the peaches with the sugar, flour and vanilla tossing gently to coat.
In a small bowl whisk the egg.
Roll out the dough on a lightly floured smooth surface until about 12 inches in diameter. I place it on a piece of parchment paper and transfer the entire thing to a rimmed cookies sheet.
Arrange the peach slices in an overlapping pattern, in a single layer, in the center of the dough leaving about a two inch edge. Dot with the butter. Fold the outer edges of the dough around the filling in an overlapping fashion.
Using a pastry brush lightly brush the exposed dough with the egg wash.
Bake for about 20 minutes until evenly browned. Cool on the baking sheet on a rack.
It is great served with fresh whipped cream or vanilla ice cream.