An oldie but goodie. This is from my very first blog. Learning how to focus a camera (it took tethering to solve that) and color balance.
It’s now past peach season. Use the apples that are in abundance now. A galette is so much easier than shaping a pie. I’m a sucker for a rustic crust.
For 30 years, I’ve used a food processor to make pie dough. One day, feeling lazy about dragging out the machine and wanting to avoid the annoying task of washing the dough off of it’s sharp blade, I grabbed a mixing bowl and my much neglected pastry blender. Pulling together a single pie dough was quick and an enjoyable, tactile exercise. The resulting crust was delicate and much flakier than the ones I make in the food processor. I’m hooked.
Peach Galette
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
Serves: 8 servings
Ingredients
Dough
- 1¼ cups flour
- ¼ teaspoon salt
- 1 teaspoon sugar, optional
- 8 tablespoons butter, cut into 10 pieces
- ¼ cup cold water
Filling
- 6 large peaches, peeled and sliced
- 1 teaspoon lemon juice, optional
- ½ cup sugar + extra for sprinkling
- 3 tablespoons flour
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375 degrees F. Place the flour, salt, sugar, salt, and butter in a bowl and, with a pastry blender or 2 knives, cut up the butter into the flour until the largest pieces are the size of peas. Take a fork and break up the butter some more, pressing against the side of the bowl. Add the water and stir to combine. With your hands, form the dough into a ball, flatten and cover with plastic wrap. Refrigerate for 30 minutes.
- Place the peaches, lemon juice, sugar, and flour in a bowl and stir to coat the peaches. Roll out the dough into a 12″ round and place on a parchment lined baking sheet. Arrange the peaches in the center of the dough, leaving a 3″ edge. Fold the edge up onto the top of the tart. Brush with the beaten egg and sprinkle sugar over the top.
- Place the galette in the oven and bake for 50-60 minutes until the crust is golden brown. Remove from the oven and place on a wire rack to cool. Serve with vanilla ice cream, whipped cream, or creme fraiche.
With this quick pie dough technique. you’ll never hit the frozen section again. (I know who you are)
Sheila
