Peach Galette



I know that summer has officially left us, but I was able to snag a few peaches at my local farmers market, allowing me to enjoy the summer produce a little longer. The past few months have been filled with many pleasant memories like being surrounded by family and friends, having late night bonfires, and much more. All of this made saying goodbye to summer a little harder than I expected. However, the thought of pulling out my boots and scarfs from the basement aided me in getting over that feeling quite quickly.

I will admit that making this galette was a bittersweet experience for me. As I was making this, I realized that I was essentially saying my final farewell to summer and its lovely produce. But now that fall is officially here, I am ready to explore new recipes that make the most of what fall has to offer.


PEACH GALETTE

PIE CRUST

1 Stick (4 ounces) cold unsalted butter, cut into ½-inch pieces

3 to 4 Tablespoons cold water

1¼ Cups (6¼ ounces) unbleached all-purpose flour

1½ Teaspoons sugar (omit for a savory crust)

¼ Teaspoon salt

Equipment: Rolling Pin, Baking Sheet, Parchment Paper, Small Knife, Pastry Brush Medium Bowl, Cooling Rack, Food Processor or Pastry Cutter.


Method

Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small measuring cup until needed.

Mix the dough: Place the flour, sugar, and salt in the bowl of the food processor. Process for 10 seconds to blend the ingredients. Add the frozen butter pieces and pulse 6 to 10 times (in 1-second bursts), until the butter and flour mixture looks like crushed crackers and peas.

*Alternatively, you make also cut the butter by hand with a pastry cutter, or fork. The only difference would be to cut your butter in two parts. Cut in the first half, making sure to achieve the texture of crushed crackers. Then add in the rest of your butter and cut until the size of peas. Continue with recipe as normal.

Immediately transfer the butter-flour mixture to the large bowl. Sprinkle a tablespoon of the cold water over the mixture and fluff it in, then add another, and another, until 3 tablespoons have been added. Continue to fluff and stir 10 or 12 times. It will not be a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. Before bringing the dough together, you need to test it for the correct moisture content. Take a handful of the mixture and squeeze firmly. Open your hand. If the clump falls apart and looks dry, remove any large, moist clumps from the bowl then add more water, one teaspoon at a time, sprinkling it over the top of the mixture and immediately stirring or mixing it in. Test again before adding any more water. Repeat, if needed. The dough is done when it holds together (even if a few small pieces fall off). If the butter feels soft and squishy, refrigerate before continuing. If the butter is still cold and firm, continue to the next step. (Note: Adding the liquid may also be done on low speed in a stand mixer fitted with the paddle attachment-add three-fourths of the liquid, test for moistness, then add the remaining liquid if needed.)

Knead and chill the dough: Turn the dough onto a work surface and knead gently 3 to 6 times. If it won’t come together and looks very dry, return it to the bowl and add another teaspoon or two of water (one at a time), mixing in as above, and try again. Flatten the dough into a 6- or 7-inch disk, wrap in plastic or parchment paper, and refrigerate for 30 minutes. This allows time for the dough to hydrate fully and for the butter to firm up again.

Roll the dough: If the dough has been refrigerated for more than 30 minutes, it may be very firm and hard and will crack if you try to roll it. Let it sit on the counter for 10 to 15 minutes until it is malleable but still cold. Dust your work surface generously with flour and set the disk on the flour. Dust the top with flour. Roll, turning the dough, until you’ve got a 13 inch circle about ⅛ inch thick. If at any point the dough becomes warm and sticky, gently fold it into quarters, unfold it onto a baking sheet and refrigerate for 15 minutes, or until the butter is firm again.

Storing: The dough can be wrapped in plastic and refrigerated for up to 2 days, or double-wrapped in plastic, slipped into a freezer bag, and frozen for up to 1 month.

Source: Art and Soul of Baking


PEACH FILLING

2-2.5 Medium sized yellow peaches

1/4 Cup Evaporated Cane Sugar

2 Tablespoons Flour

1/4 Teaspoon Salt

3 Tablespoons Melted Coconut oil, Divided


Method

Thinly slice peaches (1.2 to 1.4 inch) and set aside.

Combine all dry ingredients and then add the 3 Tablespoons of coconut oil, and mix until fully combined.


ASSEMBLY

Remove rolled out dough andtransfer it to a baking sheet lined with parchment paper. Starting from 1 to 1/2 inches from the edges of the round, arrange the peach wedges in a single layer in circular direction. Continue until you reach the center of the round.

Sprinkle the sugar mixture all over the peaches.

Fold the outer edges of the dough over the peaches, in an overlapping manner around the entire round.

Place the assembled Gallette in the Fridge and let chill for about 15 minutes. I like to start pre-heating my oven to 375 at this point.

Brush the outer crust with the remaining 1 tablespoon of melted coconut oil.

Place in the oven for 35-40 min, or until the crust is brown, and the fruit is bubbling.

 

Recipe adapted from Food 52