A peach galette is easy as pie!
Summer has arrived and it feels like we are living in a pizza oven. I love it. The only downside is all I want to do is sit in the backyard and relax. I sooooo don’t feel like cooking.
I have even less desire to bake, but there’s a pie contest at my office on Friday that I can’t resist entering. A cooking competition is my kind of thing.
I actually contemplated making a real pie, but cheating and buying store bought crusts. Instead I decided to go with my tried and true peach galette. The dough comes together in minutes and while it needs to be rolled out, that chore too is simplified. And, best of all, because the size is irrelevant I can give Josh a bit of the dough to make his own galette.
Now, if only it would cool down enough to turn on the oven.
Peach Galette
Serves 6 to 8
Pastry:
3/4 cup all-purpose flour
1/4 cup semolina flour
2 teaspoons sugar
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 to 4 tablespoons ice water
Filling:
6 large or 10 small (about 3 pounds) cling-free peaches
1 tablespoon honey
1/2 teaspoon salt
2 tablespoons melted butter
1 tablespoon raw sugar
To make the dough: Put the flour, semolina, sugar, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks crumbly.
Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
Preheat the oven to 400°F.
Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate.
To make the filling: Halve, pit and peel the peaches. Cut into thin wedges and put in a large bowl. Add the honey and salt; stir to distribute evenly.
Remove the pastry from the fridge. Spoon the peaches into the center of the pastry, leaving a 1-inch border. Fold the edge over the filling, pleating the pastry as needed. Brush the pastry with the melted butter. Sprinkle the raw sugar over the pastry and fruit and bake until the crust is golden brown and the peaches are tender, about 35 minutes. Let cool slightly before serving.
What to drink: A stickie. Mostly because I just like saying that. Actually, Cremant by Schramsberg Vineyards, with its hints-at-baking-spice flavors and bubbles would be irresistible with what will hopefully be a blue ribbon dessert.
