Catherine Cappiello Pappas
Galettes can be savory or sweet, but with peaches in season I couldn’t help myself.
I made this for company earlier in the week and it exceeded everyone’s expectations. All that is needed with this dessert is a cup of coffee…and perhaps a dollop of whipped cream if so desired.
·for sweet buttery crust:
·1½ cups flour (i used lubella, but all-purpose is fine)
·¾ cup sugar
·½ teaspoon salt
·4 tablespoons unsalted butter, chilled and cubed
·2 tablespoons shortening
·2 teaspoons cream (heavy or light cream will do. if you have none on hand, full fat milk is fine)
·for peach filling:
·5 peaches, pitted, peeled and sliced
·1 teaspoon vanilla
·1 tablespoon cornstarch
·2 tablespoons sugar
How to Make Peach Galette
- In a bowl, gently toss together sliced peaches, vanilla, starch and sugar. Set aside in the refrigerator until ready.
In a large bowl, whisk together flour, sugar and salt. Whisk in one egg until the mixture is crumbly.
Add cold butter and shortening. Mix with hands until a soft dough begins to form.
Add cream one teaspoon at a time - the amount of cream may vary.
Form into a disk and wrap in plastic wrap and place in the freezer for about 2 hours.
Preheat oven to 350 degrees.
On a flat surface, flour a sheet of parchment paper. Roll out chilled dough into a circle about ¼-inch thick.
Spoon peaches into the center and gently use the parchment paper to fold over the edges of the dough (this is a very delicate dough). Lift the parchment paper to transfer the galette onto a cookie sheet.
Bake for about 25-30 minutes until the center is bubbling and the edges are golden. Transfer to a wire rack to cool.
If desired serve with whipped cream.