Peach Galette

One of my favorite summer desserts to make this time of year are homemade fruit pies. But sometimes I don’t want to fuss with all the work that comes with making one from scratch. That’s when I turn to a galette, or rustic tart, because they’re so easy to put together and always taste fabulous. Just roll out the dough, arrange peaches on top, fold the outer edges of the dough over the peaches, brush dough with egg wash, sprinkle with sugar and bake. No cutting out strips for a lattice crust, fussing with a top crust, or fluting pie edges.  It really is as easy as roll, place, and fold! And don’t get upset if you peer into the oven and see a little bit of juice oozing from the galette, it won’t hurt the crust and it will still be delicious. Just remember, it’s supposed to be rustic! I always recommend using a homemade crust instead of store-bought. If you have never made homemade pie crust before, you will be very surprised at how easy it is to make. This time of year I like to keep several batches of homemade pie dough in my freezer just in case there is a pie emergency. And trust me, with this pregnancy almost to the third trimester, there are definitely “pie emergencies” in my house! :D Make this galette while summer peaches are at their best.

One Year Ago: Homemade Wheat Thins                          

Two Years Ago: Almond and Chocolate Chunk Biscotti 

Peach Galette

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For the Crust:

  • 1 1/4 cups unbleached all-purpose flour, divided
  • 1/2 teaspoon table salt
  • 1 tablespoons sugar
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch slices, chilled in freezer at least 15 minutes, preferably an hour
  • 1/4 cup chilled solid vegetable shortening, cut into 4 pieces, chilled in freezer at least 15 minutes, preferably an hour
  • 2 tablespoons vodka, cold
  • 2 tablespoons cold water
  • 1 large egg, lightly beaten with 1 teaspoon water
  • 1/2 tablespoon turbinado sugar

Filling:

  • 2 large, yellow peaches (about 3/4 pound total), skins left on, pitted, sliced into 1/4-inch to 1/2-inch slices
  • 1/3 cup sugar
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch table salt
  • 1/2 tablespoon butter

Directions:

  1. For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 3/4 cups flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
  2. Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten into 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  3. In a medium bowl, combine peaches, sugar, flour, cinnamon, nutmeg, and salt; set aside.
  4. Remove dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into a rimmed baking sheet. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Refrigerate until dough is firm, about 30 minutes.
  5. Preheat the oven with the rack in the middle position to 425°F. In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar.
  6. Bake 25-30 minutes, or until golden brown. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.

Yields: 8 servings
Prep Time: 2 hours (includes chilling time)
Bake Time: 30 minutes

Source: adapted from Simply Recipes

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15 Responses to Peach Galette

  1. Yeah! More summer recipes. Love it. :)

    I’m not a pie fan but galette I like. I also like the non-fussiness of them! Pies are just kind of a pain, at least using traditional flaky pie crust. This looks beautiful!

  2. Homemade crust is so amazing, and it really is easy to make. I love pie, but this galette looks so glamorous without all the fuss of a pie! And peaches are my favorite fruit.

  3. Dinah Hughes says:

    For the pie crust, which is correct: 6 tablespoons or 1-1/2 sticks of butter?

    • Christina says:

      Whoops! Thanks for catching that…it should be 6 tablespoons! :) If you give this recipe a try I would love to hear how it turns out for you! :)

      • Dinah Hughes says:

        I tried the recipe today (using my own crust recipe, that is almost identical (and uses 6 Tbl butter). It was wonderful. I used 3 med. peaches. I like that it isn’t so big that the two of us have endless leftovers. Delicious!

  4. ChgoJohn says:

    Goodness! Another reason to buy peaches. I should have planted a peach tree years ago when I bought this place. It would have made things so much easier.

  5. victoria says:

    On the vodka your recipe says 2 TBSP cup vodka… I am a might befuddled as to the amount needed…

  6. Peach desserts are my favorite, this is stunning!

  7. Pat says:

    Vodka in the pie crust! Now I know why I could never produce a decent pastry. No Vodka!
    Excellent. Can’t wait to try this fabulous recipe. Thanks so much for sharing so generously.

  8. ashley says:

    I will sure miss all the peach recipes floating around once summer is gone :( This looks delish…and way easier than a regular pie!

  9. Sally says:

    I feel like I am always, always in a pie emergency! I recently made a blackerry peach pie (not on the blog) and it was wonderful. I actually had never made a homemade crust before until then! My mom always made them for me. :) I’ve never made a galette either… something I should put in my to-bake list! It looks beautiful! :)

  10. PolaM says:

    How beautiful! I yet have to try making galette! I think I’ll have to try soon!

  11. I love peaches and sometimes I have to buy a lot just to make sure I have enough to bake with them.
    Lovely galette Christina

  12. jen laceda says:

    I have a galette post lined up as well, but yours look far better than mine! Yumminess…!

  13. Looks so beautiful. I’ll love try it.

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