Peach Galette

One of my favorite summer desserts to make this time of year are homemade fruit pies. But sometimes I don’t want to fuss with all the work that comes with making one from scratch. That’s when I turn to a galette, or rustic tart, because they’re so easy to put together and always taste fabulous.

Just roll out the dough, arrange peaches on top, fold the outer edges of the dough over the peaches, brush dough with egg wash, sprinkle with sugar and bake. No cutting out strips for a lattice crust, fussing with a top crust, or fluting pie edges.  It really is as easy as roll, place, and fold! And don’t get upset if you peer into the oven and see a little bit of juice oozing from the galette, it won’t hurt the crust and it will still be delicious. Just remember, it’s supposed to be rustic!

I always recommend using a homemade crust instead of store-bought. If you have never made homemade pie crust before, you will be very surprised at how easy it is to make. This time of year I like to keep several batches of homemade pie dough in my freezer just in case there is a pie emergency. And trust me, with this pregnancy almost to the third trimester, there are definitely “pie emergencies” in my house! :D Make this galette while summer peaches are at their best.

Peach Galette

Yield: 8 servings

Prep Time: 2 hours (includes chilling time)

Cook Time: 30 minutes

Ingredients:

For the Crust:
1 1/4 cups unbleached all-purpose flour, divided
1/2 teaspoon table salt
1 tablespoons sugar
6 tablespoons cold unsalted butter , cut into 1/4-inch slices, chilled in freezer at least 15 minutes, preferably an hour
1/4 cup chilled solid vegetable shortening, cut into 4 pieces, chilled in freezer at least 15 minutes, preferably an hour
2 tablespoons vodka, cold
2 tablespoons cold water
1 large egg, lightly beaten with 1 teaspoon water
1/2 tablespoon turbinado sugar

Filling:
2 large, yellow peaches (about 3/4 pound total), skins left on, pitted, sliced into 1/4-inch to 1/2-inch slices
1/3 cup sugar
1 tablespoon flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch table salt
1/2 tablespoon butter

Directions:

For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 3/4 cups flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten into 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
In a medium bowl, combine peaches, sugar, flour, cinnamon, nutmeg, and salt; set aside.
Remove dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into a rimmed baking sheet. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Refrigerate until dough is firm, about 30 minutes.
Preheat the oven with the rack in the middle position to 425°F. In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar.
Bake 25-30 minutes, or until golden brown. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.

One Year Ago: Homemade Wheat Thins                          

Two Years Ago: Almond and Chocolate Chunk Biscotti