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Quick and Easy Recipe
peach galette Recipe
Simple to make, pleasing to the eye, and very tasty, a galette is the perfect way to end the peach season.
| Prep time: 30 Minutes |
American
|
| Cook time: 30 Minutes | Servings: 6-8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 379 | |
| Calories from Fat 228 | 60% |
| Total Fat 25.89g | 32% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 4.28g | |
| Cholesterol 67mg | 22% |
| Sodium 295mg | 12% |
| Potassium 200mg | 6% |
| Total Carbs 33.39g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 8.56g | 6% |
| Protein 4.58g | 7% |
Ingredients Convert Measures
- peach galette
- 1 1/2 cups unbleached all-purpose flour
- 2 tsp sugar
- 3/4 tsp salt
- 6 tbsp unsalted butter, chilled, cut into small pieces
- 6 tbsp vegetable shortening, chilled
- 3 tbsp ice water
- 3-4 peaches, cut in 1/4 inch wedges
- about 1/4 cup sugar--use more or less depending on how sweet the fruit is
- 1 egg yolk
- 2 tsp heavy cream
Directions
- In a food processor, pulse flour, sugar, and salt. Add butter and pulse just to coat pieces with flour. Add shortening and do the same, pulsing to cover with flour - you will wind up with "pea-size" pieces of shortening. Transfer dough to a bowl. Gradually add ice cold water, tossing with a fork to moisten. Briefly and gently knead dough to form a ball. Set aside
- Place sliced peaches in a bowl and add 2 tbsp of sugar and toss. You can use any fruit--if not at peak ripeness I add 3 tablespoons of sugar.
- Preheat oven to 425 F. On a lightly floured surface roll out dough to a 12" circle about 1/8" thick. Gently lift and place this onto a cookie sheet covered with parchment.
- Starting about 1 1/2 inches from the edge, place peach slices on the dough from the outside to the center.Fold over the edge of the dough, overlapping the fruit.
- Whisk together the egg yolk and cream and brush this mixture over the rim of the galette. Sprinkle the remaining sugar over the galette and the rim.
- Bake until browned, about 20 - 30 minutes. Remove from oven and let cool for about 10 minutes. Loosen the edges and center with a spatula. Lift the parchment to a cooling rack and carefully slide off onto the cooling rack or platter. Sprinkle / Sift edges with powdered sugar. Top with whipped cream or creme fraiche.
