The first thing I remember learning how to make is pie dough. I love making pies, but, if you are pressed for time, the Rustic Peach Galette is a quick alternative to a pie. The galette tastes like a pie without the top crust, and I love the rustic look. You can change the filling based on what’s in season, such as blueberries, apples, pears or sour cherries. I always keep a disk of the dough in the freezer for those times when I need to make an easy last-minute dessert.
Makes: 1 – 8 inch galette
Serves: 6-8 depending on portion size
Prep Time: 25 -30 minutes
Cook Time: 45 minutes
GALETTE DOUGH ~ make this first so that it can chill for at least 20 minutes
This recipe can be doubled so you have an extra disk in your freezer.
1 ⅓ cups all purpose flour, plus extra for dusting
½ teaspoon sea salt
½ cup (1 stick) unsalted butter, diced into cubes and chilled
¼ cup ice water, as needed
- In a large bowl, using a pastry blender, a food processor fitted with a metal blade, a stand mixer fitted with the paddle attachment or with 2 knives, combine the flour and the salt. Add in the chilled butter, and mix until it is reduced to the size of peas.
- Drizzle a few tablespoons of ice water into the flour mixture a tablespoon at a time; just until the dough begins to hold together. The dough should be evenly moist (not wet), but rough in appearance. You still want to see bits of butter.
- Turn out the dough onto a lightly floured work surface. Gather and press the dough into a ball and pat the ball into a 4 inch round disk. Wrap the disk well with cling film and chill for at least 20 minutes.
- Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top.
- Using a rolling pin, roll the dough into a 10 inch round. Place it on a sheet pan with parchment paper and keep it chilled while you prepare the filling.
STORAGE: Wrapped tightly in cling film, the dough will last refrigerated for up to 2 days and frozen for up to 1 month. When ready to use, defrost in the refrigerator.
1 tablespoon ground white pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Combine all ingredients in an airtight container and store in a cool, dry place and label for next time.
4 medium peaches
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
1 teaspoon of quatre épices (recipe above) or 1 teaspoon Pumpkin Pie Spice from King Arthur Flour
½ cup lady fingers (about five), crumbled (optional: keeps the crust from getting soggy)
Egg wash (1 large egg whisked with 2 tablespoons of water)
2 tablespoons coarse sugar
- Preheat oven to 400ºF.
- Using a paring knife, peel, quarter, and slice the peaches into ¼ inch slices.
- In a medium bowl, toss the peaches with lemon juice, sugar, and quatre épices or Pumpkin Pie Spice.
- Take the prepared dough round out of the refrigerator and sprinkle with the lady finger crumbs, leaving a 2 inch border free of crumbs, all the way around.
- Pile the peaches on top of the crumbs, in the center of the dough round, leaving the border unfilled.
- Brush a 1 inch perimeter of the dough round lightly with egg wash.
- Fold the dough edges in toward the center, over the fruit. Pinch and fold the dough to seal the edge and create a pleated border.
- Brush the pleated edge with the egg wash and sprinkle with coarse sugar.
- Bake until the pastry is golden brown and the pears are hot and juicy; about 35-45 minutes.
- Remove the galette from the oven and cool on the sheet pan for at least 20 minutes before slicing.
SERVING: Serve warm or at room temperature. Vanilla ice cream, whipped cream, and crème fraîche go well with the galette.
- King Arthur Pumpkin Pie Spice