Peach Galette

I’ll admit, this recipe was kind of a “if I have to”. I picked up some peaches at a farmers market last weekend to use for a post, but I had no idea what to make. After four days of these peaches sitting in my fridge, I figured I should put them to use. You’ll probably come to find out that I’m an all-star procrastinator. I always get the job done, but it might not be until 30 minutes before. This week was no exception.

A galette is probably one of the easiest things I could have done with the peaches. For those of you who don’t know, a galette is an open-faced, freeform pie. You roll out the dough, place your fruit on, fold over the edges, and you’re good to go. Like I said, I took the easy route. But it turned out delicious and that’s what matters.

I’m not the biggest fan of peaches, so next time I’ll probably be adding a different fruit into my galette. That’s one of the reasons I love them: they’re super versatile with little mess to clean up afterward… my kind of dessert. If you’re not feeling peaches, substitute them with a different fruit or throw in some blackberries or blueberries. However, if you’re using a whole other fruit entirely, you’ll have to adjust your ratio of starch and sugar because of the fruit’s water content. For example, berries would need more starch than apples. Tip: you don’t want your fruit to be extremely ripe, the firmer they are, the easier they will be to work with.

I loved my Pop Tart dough so much that I used it for this as well. It’s easy and is the perfect texture. If you’re not up for making your own dough, a store-bought pie crust will work just fine. I’ll include the recipe below but feel free to check out my Pop Tart post for more in-depth instructions.

If you have some extra fruit sitting around, give this recipe a shot. It’s quick to throw together and works for breakfast or a dessert (of course I had to test out that it was acceptable for breakfast and I 100% approve). Have fun and experiment with this one. Drop any questions in the comments! And your successes, I’d love to hear about those too.

Check out my instagram page for some behind the scenes photos during the week!

For breakfast and dessert – Stay Hungry

Peach Galette

Ingredients

3 medium sized peaches,  cut into slices

1/4-1/3 cup cornstarch

1/3 cup sugar

Sprinkle of cinnamon

Pie Crust Recipe

All pie crusts can be made by hand, but I think it’s easier and cleaner to make it in a food processor. If you have one, give it a shot. But be careful, its’s very easy to overmix. Just keep an eye on the dough and you’ll be just fine. If you’d like to make it by hand, Sally’s blog includes all of the steps here.

Ingredients

  1. 2 and 1/2 cups all-purpose flour
  2. 1 and 1/4 teaspoons salt
  3. 6 Tablespoons unsalted butter, chilled and cubed
  4. 3/4 cup vegetable shortening, chilled
  5. 1/2 cup ice water
  6. Egg wash (1 egg plus 1 teaspoon water)

Instructions

  1. Place all ingredients except for water in food processor.
  2. Pulse until the butter has become pea-sized.
  3. Slowly add the cold water until the dough starts to come together. The dough still should be in chunks, but should hold shape when pinched.
  4.  Form into a disk and place on a sheet of parchment paper. Place another sheet of parchment on top or simply fold your sheet over if large enough. Roll dough out to about 1/8” thick and place back into fridge or freezer until firm.

Construction

  1. Preheat your oven to 400 degrees.
  2. Toss your peaches in the cornstarch. Make sure they are covered, and get rid of any excess.
  3. Trim your rolled out dough to form a rough 12”-14” circle. Layer the peaches on a circle, leaving about a 3” border to fold over as the crust.
  4. Sprinkle on almost all of your sugar directly on the peaches, saving a small amount to sprinkle on the crust. Sprinkle cinnamon and the spices of your choice on top of the sugar.
  5. Make cuts along your border so you are able to fold the sections over on top of the peaches.
  6. Egg wash the edges and sprinkle with sugar.
  7. Bake for 35-40 minutes until golden brown.

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