Peach Galette
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 tbsps
Whole Wheat Flour1 cup
Granulated Sugar1 tsp
Kosher Salt1 tbsp
Egg (beaten)1.5 tsps
Milk3 tbsps
Unbleached All-Purpose Flour1 tsp
Ground CinnamonDirections:
1
To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended
2
Scatter the butter over the flour mixture and pulse until it looks like coarse sand
3
(Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture
4
) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump
5
Do not overwork the dough to avoid toughness
6
Lightly flour a work surface
7
Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick
8
Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day
9
When the dough is well chilled, preheat the oven to 375°F
10
Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes
11
Meanwhile, make the filling
12
In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well
13
Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently
14
(If the peaches are tart, you may want to add a little more sugar
15
) Lay a large sheet of parchment paper on a work surface and dust the parchment with flour
16
Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick
17
Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably
18
Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round
19
Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter
20
If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven
21
Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar
22
Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling
23
If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow
24
Let the galette cool on the baking sheet on a wire rack
25
Cut into wedges to serve
26
To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended
27
Scatter the butter over the flour mixture and pulse until it looks like coarse sand
28
(Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture
29
) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump
30
Do not overwork the dough to avoid toughness
31
Lightly flour a work surface
32
Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick
33
Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day
34
When the dough is well chilled, preheat the oven to 375°F
35
Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes
36
Meanwhile, make the filling
37
In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well
38
Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently
39
(If the peaches are tart, you may want to add a little more sugar
40
) Lay a large sheet of parchment paper on a work surface and dust the parchment with flour
41
Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick
42
Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably
43
Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round
44
Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter
45
If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven
46
Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar
47
Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling
48
If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow
49
Let the galette cool on the baking sheet on a wire rack
50
Cut into wedges to serve