In my yard I have a peach tree and now it’s giving me some soft juicy golden globes of goodness. The task now is to start using this bounty before it spoils or goes to the squirrels. I was planning to make a peach pie but something which takes even less time to make is a galette. It looks rushed on purpose and theres no cute way for this tart to be uniformed. All it takes is to mix the fruit with some other ingredients and plop it in the middle of the pastry and pull up the sides to make somewhat of a circle with the fruit in the middle crying “Come and get me”.
I was happy with the way the galette turned out. The pastry recipe I used is my go to recipe for all things pie. It’s foolproof and tastes great, easy and fast to make. What more could anyone need? I cooked the galette for about 45 minutes, keeping an eye on it and rotating it to get a nice deep crust, I like my baked goods with color and not all pale and doughy. After it’s baked leave it to rest for at least 15-20 minutes and top with some of your favorite vanilla ice cream, for me that would be Haggen Daz!
Here’s the recipe, the filling is courtesy of Tracy Porter and the crust from Mark Bittman:
2 Cups peeled peaches sliced. Bring some water to a boil and score each peach on the bottom. Drop them into the water for about 15 seconds and then transfer to an ice bath. Peel upwards from the scores you made on the bottom.
4 Tbsp sugar.
1 Tbsp cornstarch.
3/4 Tsp of cinnamon.
Mix all of these together and keep in the fridge until the dough is rolled out.
For the crust:
1 Cup AP flour.
1/2 Tsp salt.
1 Tsp sugar.
8 Tbsp butter.
3 Tbsp iced water.
Mix the flour, salt and sugar in a food processor for about 10 seconds.
Cut the butter into 8 pieces and add to the flour mixture.
Pulse until coarse, about 20 seconds.
Transfer to a bowl and add the iced water.
Work the water into the flour mixture very gently until a ball forms.
Cover in plastic wrap and keep in the fridge for at least 10 minutes to rest.
Roll the dough out to a circle and plop the peach es in the middle. Pull up the sides roughly and crimp. Glaze the dough on top with an egg and sprinkle generously with brown sugar. Bake at 400 for about 45 minutes or until golden brown.