Peach Galette

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Peach Galettes are one of those beautiful French-inspired desserts that grace summer tables and warm the chilly dew of early-fall mornings. They are the transitional dessert of the seasonal variety.

PEACH GALETTE

For the pastry:

*Pastry Recipe from Martha Stewart Living

2 1/2 cups all purpose flour

1 tsp salt

 1 tsp sugar

1 cup cold butter, but into pieces

1/4 – 1/2 cup ice water

Directions:

  1. In a food processor, pulse together the flour, salt, and sugar. Drop in the butter pieces and pulse until it resembles bread crumbs.
  2. Slowly add the water until the dough begins to clump together. Remove from processor.
  3. Lightly flour the countertop. Place the dough on the floured surface and shape into a thick disk.
  4. Place in fridge for 2 hours or overnight to chill.

For the galette:

6 peaches, peeled and cut into 1/4 inch thick slices

1/4 cup sugar

1 tsp meyer lemon juice (can use regular lemon)

1/4 tsp salt

1 egg, beaten

sugar for sprinkling

a few cubes of butter for topping

Directions:

  1. Preheat the oven to 375F. Line a baking sheet with tin foil, and then parchment paper.
  2. Remove the pastry disk from the fridge. Roll out on the counter into a large circle.
  3. Using a round shape to trace around (I used the bottom of a bowl approx. 6 inches in diameter), cut out circles with a knife. I made 6. Place them on a plate or flat surface (if stacking, place plastic wrap between them), and chill in the fridge while preparing the peaches.
  4. In a large bowl, combine the sugar, salt, and lemon juice with the peaches.
  5. Remove the pastry disks from the fridge. Place them the baking tray. I did 3 at a time, and left the other disk in the fridge while they were baking.
  6. In the center of each, place some peaches leaving 1/2 inch border around the edges. Fold the sides towards the center over the peaches.
  7. Brush the pastry edges with egg wash (beaten egg), top with a few knobs of butter and sprinkle with sugar.
  8.  Bake for about 1 hour or until the edges because brown. Repeat with remaining disks.
  9. I made 6, but depending on the size of galette you make, you can make more (if mini sized) or less (one giant!)

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Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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