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Rustic Peach Galette

August 4, 2017 By Angela Olson Matthews Leave a Comment · Print recipe ·

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

    1. 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.
    2. 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.
    3. 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.
    4. Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top.
    5. 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.


QUATRE ÉPICES
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.


PEACH FILLING
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

    1. Preheat oven to 400ºF.
    2. Using a paring knife, peel, quarter, and slice the peaches into ¼ inch slices.
    3. In a medium bowl, toss the peaches with lemon juice, sugar, and quatre épices or Pumpkin Pie Spice.
    4. 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.
    5. Pile the peaches on top of the crumbs, in the center of the dough round, leaving the border unfilled.
    6. Brush a 1 inch perimeter of the dough round lightly with egg wash.
    7. 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.
    8. Brush the pleated edge with the egg wash and sprinkle with coarse sugar.
    9. Bake until the pastry is golden brown and the pears are hot and juicy; about 35-45 minutes.
    10. 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.


    RESOURCE LINKS:

    USA Pan Bakeware 18 X 13 inch half sheet

    Natural Unbleached Parchment Paper – half sheet

    Breville Food Processor

  1. King Arthur Pumpkin Pie Spice
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Filed Under: All Recipes, Desserts Tagged With: dessert, easy, pastry

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