Sunday, July 26, 2009

Peach Galette

Ingredients for galette:
2-4 fresh ripe peaches depending on the size, peeled, pitted and sliced
2-4 T granulated sugar (depending on the tartness of the peaches)
2 T jam of choice (optional)
1 T castor or coarse sugar for dusting

2 T unsalted, chilled butter, cut into small bits

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Ingredients for dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

heavy cream for brushing over the dough

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Ingredients for custard filling:
1 large egg, lightly beaten
1 T melted butter
1 T granulated sugar
1/2 teaspoon almond or vanilla extract
1/4 cup cream or half & half

Optional: sliced almonds, ground hazelnuts, other stone fruits

Preparing the dough:
Pulse flour, sugar and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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Preparing the galette:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or non-stick silpat liner.

Place the peach slices in a bowl and toss with sugar, more or less, to taste.

On a floured surface, roll out pie crust to approximately 14 inches in diameter. Place the dough on the parchment-lined baking pan.

Spread the jam over the dough leaving a 2- to 3-inch border around the outside edge.

Layer sliced peaches over the jam and any other ingredients, like other fruits and/or nuts. Sprinkle chilled bits of butter over the top. Fold up the outer edge of dough over the fruit. Brush cream over top of the dough and sprinkle with turbinado or caster sugar.

If the galette is fruit only with no custard filling, bake it at 400 degrees F for approximately 40-50 minutes or until the fruit is tender.

If the galette will be filled with custard, leave out the chilled bits of butter and whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 25 minutes and very gently pour the custard though the center and it will trickle down inside. It may not take all of the custard mixture; suction out (turkey baster) fruit juices to make room. Continue baking for another 15-20 minutes or until custard is set and the crust is a golden brown and fruit is bubbling.

Remove from the oven, let cool for 10-15 minutes before transferring to a wire rack to finish cooling.

Serve slightly warm or at room temperature with a dollop of lazy cream or good quality vanilla ice cream.

Refrigerate any leftovers of galette with custard.

Serves 6 to 8


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