It is Stone Fruit month at the Farmer's Market! My favorite fruit in the entire world is peaches..I mean come on, fleshy, sweet, juicy, colorful..DEEELISH! Now that we are at the peak of the season for peaches, plums and apricots, it was time to make a pie. Now this is not any pie, this is a galette which is essentially a buttery, flaky pie dough that you fold around fresh fruits...no pie pan or tart mold needed! Once you get the hand of this simple dough recipe, you can stuff anything your heart desires inside, based on what is in season. At the start of the summer you can do strawberries and rhubarb, in the middle of the summer you can do blueberries and in the Fall you can do Apples. When you take a few extra minutes to nicely arrange the fruit in an elegant pattern inside the dough, you are left with a work of art! Top this warm galette with your favorite flavor of gelato like vanilla, strawberry, or even something unique like green tea and enjoy! For more culinary inspiration follow me on @Gotroomformore !
- 3-4 medium Peaches, ripe but not overly ripe
- ¼ cup sugar
- 2 Tbsp all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp pure vanilla extract
- 1 Tbsp butter
- 1¼ cup flour
- 1½ tsp sugar
- 1/3 tsp salt
- 8 Tablespoons (1 stick) very cold unsalted butter
- 4 to 6 Tbsp ice water
- 1/2 Teaspoon Almond Extract (optional)
- 1/2 Teaspoon Vanilla Extract
- 1 egg
- A Sprinkling of sugar in the raw (large granule sugar) and cinnamon for the crust
- 1 Tablespoon Dark Brown Sugar
- In a large food processor with the blade attachment or in a bowl by hand, pulse 1¼ cups flour, 1½ tsp sugar and ½ tsp salt
- Cut cold butter into small (1/2-inch) cubes and add it to the food processor. If doing it by hand use a pastry cutter or two butter knives and cut the butter into the flour until it is the size of peas. If using the food processor, push the pulse button 8 times until the butter is pea size. Add the 1/2 teaspoon of almond extract and 1/2 teaspoon of vanilla extract to the ice water and add 1 Tbsp at a time to the flour mixture and pulse between each addition. If doing by hand just stir together with a fork until you see the dough is starting to come together. Your dough should be ready when it just begins to clump. It should take about 4-6 tablespoons of water.
- Form the dough into a disk. Don’t overwork it with your hands because the texture of the dough will get tough. Just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for 45 minutes.
- Preheat the oven to 425°F.
- In a small bowl, beat the egg and set aside.
- Slice peaches into ½″ thick slices. Place peaches in a bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently being careful not to break up the peaches.
- In between 2 sheets of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet. Remove the top piece of parchment.
- Arrange the peaches in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1 Tablespoon of butter and sprinkle the top of the peaches with the 1 Tablespoon Dark Brown Sugar.
- Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. If there are any tiny holes patch them up with dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar in the raw. Bake for 18-22 minutes until the crust is golden brown on the sides and the bottom. Let sit 15 minutes before serving. Serve with you favorite vanilla ice cream..or even green tea ice cream is fabulous with this too!