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I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Monday, September 1, 2014

Peach Galette

What says summer quite like a pastry made with stone fruit? Very few things.
I never even heard about galettes until this summer, when all of a sudden, every recipe site I peek around is talking about them. And man, do they all look delicious.
I made this a while back, when peaches were on sale for a dollar per pound, which is good because this thing requires like, four peaches. It's totally worth it. I loved this thing, and I want to make it every year when stone fruit comes to season.
I got the pastry recipe from Jessica at How Sweet It Is which, as I have already mentioned, is an awesome food blogger and I love pretty much everything she makes. She fills her galette with ginger seasoned peaches, but I took a different approach, instead using brown sugar, maple syrup, and some cinnamon and nutmeg. The sugars bring out the sweetness of the peaches, the syrup adds depth, and the spices take it all up a notch. I could have just eaten those peach slices without the pastry. Oh, wait.

I totally did, because there were some leftover peaches. Mmmm.
I probably could have gotten away with just using three peaches, but then I wouldn't have had this delicious bowl to snack on whilst the galette baked.

Galette pastry
Note: This will make enough pastry for two galettes
4 cups sifted all-purpose flour
1 tablespoon sugar
3 teaspoons salt
1 large egg, lightly beaten
1 teaspoon white vinegar
1/2 cup ice cold water
1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
1/3 cup sliced almonds + extra sugar for sprinkling
for brushing: 1 egg + a few drops of water, beaten together

Add the flour, sugar and salt to a bowl and whisk. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the bowl and mix with a hand mixer until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and mix again until the dough comes together. If needed, use your hands to kneed the dough into a single unit.
Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it's refrigerated. Refrigerate the dough for 30 minutes.
After 30 minutes, preheat the oven to 400 degrees F.

4 peaches, sliced thin
2 tbsp pure maple syrup
2 tbsp brown sugar
1 tsp cinnamon
1 tsp nutmeg

In a large bowl, place all peach slices.
In a small bowl, mix syrup, sugar, and spices and whisk until sugar is melted.
Add syrup mixture to the peaches and toss to coat.

Assembling the Galette
Take out one of the dough packets from the fridge, place on a sheet of parchment paper, and roll out to about 1/4 inch thickness. Don't worry about making a perfect circle -- you want the edges to be rough to make it "rustic-looking."
Starting about two inches from the edge, begin placing the peach slices so that it creates a round. Make multiple layers, leaving about an inch from the previous layer, and repeat until either all the peach slices are used or no more can be placed.
Fold over the edges of the galette, making sure the seams stay together so it doesn't unfold.
Brush eggwash over folded crust. Press almonds into crust, and sprinkle lightly with sugar.
Transfer galette (with the parchment paper) onto an overturned cookie sheet.
Bake for 40 minutes or until the crust is golden.
Once cooled, cut into slices and serve with ice cream or homemade whipped cream.

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