Peach Galette

'cause summer is over

Summer is officially over. And while I’m going to try and embrace the Fall, I may put up a bit of resistance. This peach galette recipe was actually made a few weeks ago when there were still some good peaches available. You can just as easily substitute the peaches for apples, pears or even a cup or two of some frozen berries. Just think of the recipe as a rough outline, fill it in with whatever you like.

I like galettes cause they’re a great base. I tend to make then with whatever I have and I encourage you to do so as well. You can make them sweet or savory, a good example of this is a roasted tomato version I did a few weeks ago. I would recommend making a double batch of the dough, and then stashing what you don’t use in the freezer. Be sure to try and freeze it in as flat a disk as you can, it helps make the rolling out much easier later on. Then, when you feel inspired, you’re galette ready. Just pull it out of your freezer, let it thaw in the fridge for an hour or so, and then get to making a galette.

Peach Galette Peach Galette
Summer is officially over. And while I’m going to try and embrace the Fall, I may put up a bit of resistance.
Peach Galette
Peach Galette
Peach Galette
Peach Galette
Peach Galette
Peach Galette
Peach Galette
Peach Galette
Peach Galette
Peach Galette
Peach Galette

Peach Galette

'cause summer is over

You can view the dough recipe here. You’ll only need half, but I recommend making the full recipe and saving half of the dough in the freezer for another time.

The Peachy Stuff
  • 2 peaches – sliced
  • 1 tsp corn starch
  • squeeze of lemon
  • 2 tbsp sugar
  • 1/4 tsp vanilla extract – or the real stuff if ya got it

Preheat your oven to 350°F.

Get your peach slices and toss with the sugar, corn starch, vanilla and lemon juice.

Next up, divide your dough into two sections and roll each out till they are about 1/8” thick. Lay on a parchment lined backing tray and arrange your sliced peaches in the center. You can go ahead and make a nice layered spiral, or just dump ‘em in there. Either way it’ll be delicious. Next, fold over the edges of the dough to overlap the peaches by about an inch. You can then brush with a bit of cream and sprinkle the edges with some sugar.

Get your galettes in the oven and bake for about 25-30 minutes, or until golden brown and the peaches are bubbling.

Let you galettes cool slightly before serving. And, I would recommend topping with some vanilla bean ice cream, if you’re into that sorta thing. Eat up!

Yum

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