Peach galette
This is a great dessert for the summer season! When gardens and the woods are full of berries and fruit, it is time to make this galette.
A galette is basically the very origin of a classic pie- just without the use of that perfectly round pie tin.
The peach galette isn’t very sweet, you can definitely add more sugar to the recipe if you are feeling up to it. It is very juicy and with nice pieces of fruit that dance in the mouth. The dough is light and a slightly crumbly- and it pairs perfectly together with any other seasonal fruit, like plums, blueberries or apples. If you decide to try this recipe with nectarines, you can skip the part of blanching and peeling the skins off.
For the filling
700 g peaches, approximately 5
40 g sugar
40 g light brown sugar
1 tsp vanilla paste or sugar
½ tsp ground cinnamon
Pinch of salt
the peel of 1 lime, grated
2 tbsp corn starch
1 tsp butter
For the dough
200 g all purpose flour, 1/3 can be replaced with whole grain flour if desired
160 g unsalted butter, cold
80 ml ice cold water
Pinch of salt
1 tbsp sugar
Optional: a handful of berries like currants, blueberries, raspberries etc.
Make the dough
1. In a large bowl or on a clean counter surface stir together the flour, sugar and salt.
2. Cut the cold butter into 2-3 cm large cubes and put it in the flour mixture. Start by flattening the butter cubes and then slowly kneading the dough, add the ice cold water and knead until the dough holds together but is still flaky. No need to over mix.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 min.
Make the filling
4. Blanch the peaches. Boil water and pour it immediately over peaches placed in a deep bowl or pot. Drain the water a minute later and rinse peaches in cold water.
5. Peel the skin off the peaches and cut them into 1 cm segments, place them in a bowl and cover with sugar, salt, cinnamon, vanilla and corn starch. Mix together.
Assemble the galette
6. Preheat the oven to 200 degrees (celsius).
7. Sprinkle a baking sheet with flour and flatten the refrigerated dough on it. Use a rolling pin to roll out the dough in a round shape about 5 mm thick.
8. Place the peaches in the middle of the dough circle and spread out evenly, leaving 5-6 cm free from the edges.
9. Fold the edges of the dough to the center and press together the folds so they hold together better and don’t open when baking.
10. Put small clumps of butter on top of the peaches and the sides of the galette and then sprinkle brown sugar over everything.
11. Place the galette in the middle of the oven and bake for 40-45 min. The bottom must be golden brown too, not only the top, so be sure to check before removing from oven.
12. Remove from the oven and top off with fresh berries, let it all rest for 15 min.
Recipe: Ārija Avota
Photo: Ārija Avota
