Fresh in-season peaches are the star of this fuss-free dessert
Who doesn’t love a fresh-from-the-oven homemade pie BUT have you ever tried a galette? A galette is a much beloved type of French pastry and by definition, is a flat, round cake made of pastry dough or bread. Think of a galette sort like a second cousin to pie, except not as fancy. If you’re into a rustic yet scrumptious home-style dessert with no pie crimping required, this is your answer to not spending all morning, afternoon, or maybe all day, getting the crust right.
In fact, a galette’s crust is, let’s just say, different from a traditional flaky crust of a pie. Galette’s crust is more “toothy” as in crispy but that’s okay. It’s not intended to be the “melt-in-your-mouth” experience we expect when devouring a piece of pie. You see, galette’s are low-maintenance with a go-with-the-flow attitude in how they look and taste. It may look complicated to make, but trust me, looks can be deceiving especially when comparing a galette to a pie.
It’s nice to know that this special dessert is not solely limited to only having a fruit interior. Of course, just about most fruits can be used as the centerpiece of a galette. But, maybe you want to switch things up. Maybe you’d rather make a savory galette such as one topped with tomatoes, garlic, fresh basil, and cheese…just imagine…a very yummy alternative to both a fruit galette and maybe even pizza!
For this recipe, I used fresh in-season peaches. Oh my. I can’t begin to describe how luscious this pastry tastes! I do believe that summer peaches, when they taste their very best, would outrank most other fruits in a fruit-to-fruit taste-testing contest. Juicy and sweet, there was no need to load up this galette with an overabundance of sugar. A little bit here and a little bit there, is all it needed to lightly sweeten without being overbearing.
Just because peaches are small and delicate, doesn’t mean they don’t pack a powerful nutritional punch. Just one medium peach has close to 15% of your daily need for vitamin C, good for healing wounds and keeping your immune system up to par. Here’s a few other health benefits you can expect when enjoying a peach:
Summer Peach Galette
- 1 1/2 cups white whole wheat flour (You can also use 1 cup all-purpose flour and 1/2 cup whole wheat pastry flour)
- 1/2 teaspoon Kosher salt
- 2 tablespoons sugar
- 6 tablespoon cold unsalted butter, cut into small chunks
- 1 large egg
- 6 tablespoons milk
- 1 egg white
- 1 tablespoon water
- Turbinado sugar
- 3 tablespoons white whole wheat flour (or all-purpose flour)
- 4 tablespoons sugar
- 1/2 teaspoon cinnamon
- 4 cups or about 6 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2 inch thick wedges
- Preheat oven to 350 degrees F.
- Combine white whole wheat flour, Kosher salt, and sugar in a medium bowl and whisk together thoroughly.
- Add to dry ingredients, cut-up butter. Use a pastry blender to mix the dry ingredients with the butter until it has a sand-like texture.
- In a small bowl, combine egg with milk until blended, and then pour into flour and butter mixture all at once. Gently mix by hand until the dough begins to clump together. Avoid overmixing to prevent toughness.
- Cover a 12-inch pizza pan with parchment paper cut to fit the pan. Turn dough out onto the middle of the pizza pan; lay on top of the dough, a piece of waxed paper and carefully press or roll the dough, between the parchment paper on the bottom of the dough and waxed paper on top of the dough, into a 12-inch round to fit the pizza pan.
- Cover the rolled out dough on the pizza pan with either waxed paper or parchment paper and place in the freezer for 5 minutes.
- While the dough is in the freezer, prepare the filling. First, combine 3 tablespoons of white whole wheat flour, 4 tablespoons of sugar, and the ground cinnamon in a small bowl until well mixed.
- Peel, pit, and cut up the peaches and place in a medium bowl. Then add the sugar/flour/cinnamon mixture to the peaches and gently mix together thoroughly.
- Remove pizza pan from freezer, place peach mixture directly in the middle on top of the dough, leaving a 3-inch border. The dough may need to warm up a bit in order to handle better.
- Carefully fold the dough edges up and over the peaches, pleating as you go and leaving about a 5-inch diameter circle of exposed peaches in the center.
- Whisk egg white and water in a small bowl and then brush with a pastry brush, over the doughs edges. Sprinkle the edges lightly with turbinado sugar.
- Bake for 50 minutes or until the crust is golden brown and the filling is bubbly.
- When galette is done, remove it from the pan and parchment paper carefully and transfer to a wire rack. Let cool for at least 30 minutes or up to 1 hour before slicing and serving.