It’s just about the end of peach season here in MA. I didn’t manage to fit in a peach-picking session on a farm, but there were plenty of good, ripe peaches at the farmers’ market and even the supermarket. Ripe peaches can be messy – all that juice – but there are plenty of recipes you can make with ripe peaches that will spare you the juice trail running down your chin (c’mon, I know that happens to you, too!). I hope that I can get to most of these recipes in the next couple of years (I’m a realist. I know I won’t get to them all at once, so I just add it to my list for the future), including peach jam, peach salsa, peach crostini, peach ice cream, the list goes on… At least I crossed off grilled peaches this year! While grilled peaches are arguably the easiest peach recipe, this peach galette dessert isn’t far behind. Although it isn’t the easiest thing to pull off the pretty crust, the rest of the recipe is easy to pull together, and the galette is supposed to be rustic! That’s code for, “not perfect, but who cares what it looks like, it tastes great!” 🙂
So making this for the first time, I realized I should watch a video on how to fold the crust to get a pretty outcome. I just tried folding it up on itself, but that didn’t quite work with the shape of the dough and the amount of filling. I worked at modifying it, and my sneaky technique was to add an extra fruit slice underneath the crust, to allow it to hold its shape. Luckily, I made a double-batch of the crust and froze half, so I have some more to practice with next weekend. Good thing peaches are still on sale!
If you’ve got tips on how to fold up a galette crust, send them my way in the comments below!
Peach & Plum Galette
This galette is supposed to be rustic! That’s code for, “not perfect, but who cares what it looks like, it tastes great!” 🙂
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 5 servings
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter, cold
- 3-6 tablespoons cold water, depending on dryness of dough
- 2 ripe peaches
- 2 ripe plums
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon nutmeg
- optional: cinnamon, ground ginger, ground cloves
- Start by making the crust: Measure out the flour and salt into a large bowl, and whisk to combine.
- Cut the butter into 1/2-inch pieces and mix into the flour using a pastry blender, 2 knives, or even your hands. If using your hands, be careful not to soften the butter too much, as it’s best for the butter to be cold. Mix until the dough is crumbly.
- Add in the cold water 1 tablespoon at a time. After adding in 3 tablespoons of water, combine the dough into a ball using a spatula. If it won’t come together well, add more water until it’s a firm ball of dough.
- Flatten the dough into a disk, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 450*F.
- Cut the peaches and plums into slices and place in a medium bowl.
- Add the sugar, vanilla, nutmeg, and other spices to the bowl, and toss to combine. Set aside.
- Remove the dough from the fridge and roll out on a well-floured surface into a thin circle.
- Transfer the dough to a flat cookie sheet or a large pie pan.
- Place the fruit slices in the middle of the circle of dough, leaving at least a 2″ crust all around. You can place them one-by-one to create a beautiful pattern, or just dump them in the middle for the “rustic” look.
- Fold the crust over on itself, tucking it under every inch or two, as if wrapping a present. My trick: tuck an extra slice of fruit length-wise under the crust, all the way around, to give it shape. Don’t worry too much what it looks like, it’s supposed to be rustic, and it’ll taste great anyway!
- Place in oven and bake for 30 minutes, until crust is golden brown (you can see I burned mine a bit! If you notice this on your own, place aluminum foil over the edges to keep from burning.
- Remove from oven and allow to cool. Enjoy!