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Recipe Thursday-Peach Galette

Posted on September 8th, 2016 | Posted in Dessert, Recipes

Peach Galette-0001

I have been wanting to try my hand at a free form fruit pie out of curiosity. So I was excited to get the opportunity to make something extra special for my book club. The crust was absolutely delicious and flaky and the local peaches just perfect. I topped it with the super thick homemade whipped cream, without the dried fruit addition.

Yield 6 Servings

Old-Fashioned Flaky Pie Dough

  • 4 ounces all-purpose flour (1/2 cup and 1/3 cups), plus more for dusting (991889, 25#)
  • 1/4 ounce sugar (1/2 tablespoon) (991842, 50#, Golden Barrel)
  • 1/2 teaspoon kosher salt (CQS030, 12/3#, Morton)
  • 4 ounces unsalted butter (1 sticks), cold (880030, 36/1#)
  • 2 ounces cold water (1/4 cup)

For the Filling:

  • 4 large ripe peaches (about 24 ounces; 680g)
  • 1 ounce tapioca starch (1/4 cup; 28g) (992214, 25#, Bob’s Red Mill)
  • 3 1/2 ounces sugar (1/2 cup; 100g) (991842, 50#, Golden Barrel)
  • Pinch of kosher salt (CQS030, 12/3#, Morton)

For the Egg Wash and Rum:

  • 1 large egg (EGG014, 15/1DOZ, Martin’s Eggs)
  • 1 large egg yolk (EGG014, 15/1DOZ, Martin’s Eggs)
  • 1/2 ounce heavy cream (1 tablespoon) (HPH010, 12/1QT, Crowley)
  • 1/8 teaspoon kosher salt; for table salt, use half as much by volume or use the same weight (CQS030, 12/3#, Morton)
  • 1/2 ounce silver rum (1 tablespoon)

To Serve (optional):


For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes and toss with flour mixture to break up the pieces. With your fingertips, smash each cube into a thin sheet—that’s it! Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball.

Make the Layers: On a generously floured work surface, roll dough into a roughly 5- by 8-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. If dough is very soft or if you are working in a hot kitchen, refrigerate for 15 minutes before continuing.

Using as much flour as needed, roll into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.

Peach Galette
For the Filling: Wash peaches (no need to peel) and cut into 1/2-inch slices. Measure out 18 ounces (3 cups; 510g) in a medium bowl. Enjoy any extras as a snack; do not use more or you will overcrowd the pie. Sprinkle tapioca starch over peaches and toss until well combined.

Adjust oven rack to lower-middle position and preheat to 400°F. Arrange peaches in a ring in the center of chilled dough, tiling slices like dominoes and leaving about a 2-inch border of dough all around. Sprinkle sugar on top of peaches and finish with a pinch of salt. With a sharp knife, cut a series of slits in the border of dough, each running from fruit to edge of dough, spacing them about 5 inches apart. Fold each segment of dough over peaches, tugging gently so the edge of each segment tightly overlaps the one that came before. Refrigerate pie while you prepare egg wash, but no longer than 15 minutes.

For the Egg Wash: Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.

Bake until pie is quite juicy, about 20 minutes, then pause to brush rum over any undissolved pockets of sugar. (If sugar is well dissolved, just brush it over the sugar anyway.) Continue baking until golden brown around the edges and bubbling in the center, about 15 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm, with a side of whipped cream if desired.

Recipe from SeriousEats.com

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