Many thanks to our neighbors for these gorgeous peaches picked fresh from their orchard. The first recipe that came to mind is a flaky, buttery galette, a cousin to the tart family, but rather easier and faster to make.
The free formation of simply rolling out the dough flat, folding it up, and over the fruit filling of the classic galette makes for a beautiful, rustic summer (or anytime) dessert.
Galette Dough:
Adapted from Alice Waters
(makes enough for two crusts)
- 2 cups all-purpose flour
- 1/2 tsp salt (optional)
- 12 Tbsp cold butter, cubed
- 1/2 cup ice-cold water
Combine flour, salt, and butter. Pulse a few times; just until butter is in large irregular pieces. Drizzle in the water bit by bit, pulsing in between, until dough forms a ball. Divide in two, shape into discs, wrap in plastic, and refrigerate for 1 hour or longer.
Galette Filling:
- 2 large ripe peach, thinly sliced
- 3 Tbsp melted butter
- 3 Tbsp sugar for sprinkling
- Use one serving of the tart dough. When ready to use, take out one disc and roll out to a rough circle approx 15” wide. No need to be perfect here, remember, this is a rustic dessert 😉
- Slice the fruit thinly and arrange to fill the center of the rolled out dough.
- Leave yourself two inches of non-fruit covered dough around the edges. You’ll then fold these edges in towards the center to form the galette.
- Brush the crust and fruit with the melted butter, then sprinkle the sugar evenly over the whole thing.
- Bake at 400°F for 45-50 minutes.
