Have you seen the peaches in the market? They're beautiful this season. As we skid into the official end of summer I'm happy we can still find them. One of my favorite summer desserts is a rustic tart, or galette, because it's just so easy to put together.
As I have an almost unreasonable love of homemade crusts, I make several batches of dough in advance, and just wrap them in plastic wrap and keep them in the freezer until needed.
This is a simple peach galette, with fresh yellow peaches tossed with a little sugar, flour, and vanilla. You can play around with it a bit. Before laying down the peaches I dotted the bottom of the crust with a little almond paste.
You could add blueberries, or toss in a pinch of cinnamon or nutmeg. Sprinkle with lemon juice if the peaches are too sweet.
Speaking of sweetness, it's best to use yellow peaches for this baked dessert. The flavor of sweet white peaches is delicate and doesn't hold up well to cooking.
Choosing the Right Level of Peach Ripeness
For the best results, you want to use fresh yellow peaches that are ripe (not hard) but not ripe to the point of being squishy. If they're firm they'll be tough and not sweet, and if they're squishy they'll ooze too much liquid as they bake.
Using Store-Bought Pie Dough
This recipe includes directions for an easy homemade crust, but if you'd prefer to use ready-made pie dough, that works too. Be sure to use dough that's 12 inches in diameter. Alternatively, try making this galette with thawed puff pastry—roll it out lightly and cut it into a 12-inch circle.
Make it Ahead
Freeze the unbaked galette, unwrapped, until it's firm. Wrap the frozen galette well in plastic wrap, then foil. Freeze it for up to 3 months. You can bake it directly from frozen, adding baking time as needed.
For the crust
1 1/4 cups flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
4 ounces (8 tablespoons) butter, cut into small 1/2-inch cubes, chilled in freezer at least 15 minutes, preferably an hour
4 to 6 tablespoons ice water
For the filling
2 large, not overly ripe yellow peaches (about 3/4 pound total), pitted and sliced into 1/4-inch to 1/2-inch slices
3 tablespoons sugar
1 tablespoon flour
1/2 teaspoon vanilla extract
1 tablespoon almond paste, optional
1 teaspoon butter
Sprinkling coarse sugar, optional
- Food processor
Make the crust dough:
In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.
Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.
Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. (See our pate brisee recipe for more detailed instruction if you are new to making crusts.)
Toss the peaches with flour, sugar, and vanilla:
Preheat the oven with the rack in the middle position to 425°F (220°C).
Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.
Whisk the egg:
In a small bowl, whisk the egg until smooth and set aside.
Roll out the dough:
On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
Dot with the almond paste if using and arrange the peach slices on the dough round:
If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, great. Otherwise, just dot with little bits.)
Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.
Fold the dough edges over and brush with beaten egg:
Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.
Use a pastry brush to coat the exposed dough with an egg wash (you can cook up the leftover egg as a little scrambled egg, by the way), and sprinkle with coarse sugar if using.
Place in the oven and bake at 425°F (220°C) for about 15 to 20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.
Great served with a little vanilla ice cream.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||7%|
|Total Sugars 13g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|