Peaches are everywhere this time of year. Let me show you a delicious way to use the bounty of summer. Let’s make a peach galette.
Did you say “I really need a great dessert for the beautiful peaches that I see at the market”? Did you say “I need an easy dessert that I can prep in less than 30 minutes”? Did you say “I need a dessert that isn’t too sweet and has some healthy ingredients, like berries or cherries or peaches”? Did you say “Teach me how to make a peach galette, please”?
I thought so.
Do you know what a galette is? Sounds French doesn’t it? It is. It’s also delicious and simple.
Peaches and pastry go hand in hand in summer. So let me show you how to make a peach galette. The recipe s at the end of the instructions.
How to Make a Peach Galette ~ Delicious Summer Dessert
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I love buying peaches from our local Dallas Farmers Market when I can.
We love our east Texas peaches and I couldn’t wait to use them in a pie ~ or rather a galette.
What is a Galette?
It’s a French term ~ the French have a term for almost everything in cooking.
“A galette is a flat round or freeform crusty cake of pastry often topped with fruit and baked.”
The great thing about a galette is that you don’t have to be so careful about rolling out the crust into a perfect circle like a pie and you don’t need a pie plate, a sheet pan will do just fine.
I love galettes because they are easier to make and I love the rustic appearance. I can pretend I’m a French country housewife who just threw together this amazing dessert between milking cows and tending the garden.
And the fruit filling? Almost any fruit will do, especially berries and peaches, apples, pears, and cherries, or any combination. You just want to have about 3 cups of fruit.
Depending on the sweetness of your fruit, you add about 1/3 ~ 1/2-cup of sugar. Lemon juice is added for a little tartness. Vanilla for flavor. Spices, such as cinnamon, nutmeg, or cardamom are also added. Cornstarch is added to thicken the filling. Throw in a pinch of salt to bring out the flavor in the other ingredients and your filling is done.
Instead of making the galette crust from scratch, you use store~bought pie crust. For this recipe, I decided to use puff pastry, one of my favorite doughs to work with. I’ve been making fruit galettes for years using puff pastry and I love the way the dough puffs up when it is baked. It looks really pretty. Pepperidge Farm is my favorite brand and one that is available in most grocery stores. You’ll find it in the refrigerated section. 2 sheets come in one package, wrapped in paper.
NOTE: Puff pastry must stay cold in the refrigerator. If it gets warm, it will become a gooey mess and you can’t use it. It can be stored in the freezer and thawed for about 30 minutes before using it.
TIP: If you are only 1 sheet of puff pastry, wrap the other one tightly in plastic wrap and then in foil. You can then freeze it.
How to Make a Peach Galette
Here’s the how~to for this simple, yet delicious and lovely dessert.
You may know by now that I am a stickler for doing your mise en place ahead of time before you even start baking or cooking. Preheat your oven to 425˚F.
The Dry Ingredients
First, combine your dry ingredients in a bowl.
NOTE: In addition to whisking vinaigrettes and sauces, a whisk is a great tool for thoroughly combining dry ingredients.
Then slice your peaches into 8 wedges.
NOTE: make sure your peaches are freestone ~ which means that the pit comes out easily.
The next step is to gently toss the peaches and the dry ingredients together. Then add the lemon juice and vanilla extract.
NOTE: my favorite vanilla is Nielsen~Massey. Don’t buy the cheap stuff.
As the peaches sit they macerate ~ a fancy word meaning the fruit is infused with the spices and liquid ingredients. This step creates a syrupy liquid. Yummy.
TIP: You can reserve this liquid and drizzle it over ice cream. It’s delicious.
The Puff Pastry
While the peaches are macerating, remove 1 sheet of thawed puff pastry from the box and place on a flour~lined counter.
NOTE: Immediately rewrap the other sheet of puff pastry in plastic wrap, place it in the paper wrapper, and return it to the box. You can put it back in the freezer.
Puff pastry comes folded like a letter. When the puff pastry has mostly thawed, open it up. Don’t forget to remove the paper liner!
Carefully open it up and roll out to a 12~inch X 16~inch rectangle.
Next transfer the dough to a sheet pan lined with parchment paper. I like to roll the dough on my rolling pin to do this.
TIP: Don’t buy cheap sheet pans. They can twist and warp in the heat of the oven.
The Assembly of the Peach Galette
Remove the peaches from the liquid and place them in 3 columns across, in a single layer, from one end of the dough to the other. Fold over the edges of the dough, crimping at the corners. Drizzle on 4 tablespoons of the syrup. (Don’t forget to keep the rest for ice cream!) Using a pastry brush, brush the edges with heavy cream and sprinkle with turbinado sugar. Finally, place the sheet pan in the oven and bake until the dough is puffed and golden brown. The peaches should be bubbling.
NOTE: Turbinado sugar is course raw sugar that has been steam~cleaned. It is a blonde color, similar to brown sugar, and has a delicate molasses flavor.
Here is the finished peach galette. Let it cool on a wire rack for about 1 hour. Isn’t it pretty? And I promise it’s delicious. I like to serve it with vanilla ice cream or sweetened whipped cream.
Summer on a plate!
I found this basic recipe in Southern Living years ago but changed up a few things.
- mixing bowls
- half sheet pan
- cooking rack
- chef's knife
- measuring cups
- measuring spoons
- Rolling Pin
- pastry brush
- 6 medium peaches freestone (cling~free), ripe but still firm
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon turbinado sugar
- Prepare the Filling: Stir together the sugar, cinnamon, nutmeg, and cornstarch in a large bowl.
- Cut each peach into 8 wedges and place in a large bowl. Add sugar mixture to peaches. Gently toss to coat. Add the lemon juice and vanilla; gently toss to combine. Set aside.
- Prepare the Puff Pastry: Preheat the oven to 425˚F.
- Carefully open one sheet of thawed puff pastry. On a floured surface, roll it out to a 12~inch X 16~inch rectangle. Using a rolling pin, transfer to a half sheet pan.
- Remove peaches from the bowl, reserving 4 tablespoons of the liquid. Arrange the peaches in a single layer on the dough, overlapping slightly. Leave a 2~inch border along each edge. Fold each side of the puff pastry up over the fruit. Using a pastry brush, brush the crust with heavy cream, and sprinkle with turbinado sugar. Drizzle reserved 4 tablespoons liquid from the bowl over the peaches.
- Bake in preheated oven 15 minutes. Reduce heat to 350°F, and bake until golden brown, about 40 minutes. Cool 10 minutes on baking sheet; transfer galette to a wire rack, and cool 1 hour.
- Serve with a scoop of vanilla ice cream or dollop of whipped cream.
I really hope that if you like peaches, you will make a peach galette. It’s the perfect summer dessert. You should also try my recipe for Peach Cobbler.
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