Thursday, August 19, 2010

Peach Galette

Posted by - Michele at Alwayzbakin

Yes, it is true. That this isn't the prettiest galette ever made. But while it is not pretty, it is MOST delicious!!!! Thank you, Chaya, for choosing this recipe. Great pick!

I made galette one other time, using Dorie's recipe for Summer Fruit Galette from the Baking: From My Home to Yours cookbook. I really loved the recipe and decided that I would use that crust again and again.

So for my galette for Have the Cake, I made Dorie's Good For Almost Everything Pie Dough for a 9-inch single crust. I filled the galette with peach pie filling and I topped it off with a crumb topping.

Mmmmmmmmmmmmmmmm! It was really really good. The only thing it was missing was some vanilla ice cream.

Good For Almost Everything Pie Dough - Dorie Greenspan

1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour.

Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.

Shape the dough into a disc and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling.

Center a rack in the oven and preheat the oven to 425 degrees F. Line bake sheet with parchment paper or silicone mat. Work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.

Roll the dough out to a 13-inch diameter and place on parchment-lined baking sheet. Lightly trace a 9-inch circle in the center of the dough - this is the area for the filling. Pour the peach pie filling into the 9-inch circle. Gently lift the unfilled border of the dough up and onto the filling.

Crumb Topping

1 cup flour
1/2 cup butter - softened
1/2 cup brown sugar

Mix all ingredients together.

Sprinkle crumb topping over the peach pie filling. Bake the galette for 25 minutes, or until the crust is brown. Enjoy!


Les rêves d'une boulangère (Brittany) said...

I wish peaches were avaliable over here....I'll just have to save this recipe away and wait :)

Shriya said...

It looks soo delicious and inviting. I am drooling here.

Debbi Does Dinner Healthy said...

I don't care if it's pretty, it sounds delicious!

Sweet and Savory said...

P stands for P because it is perfect. Remember galettes are supposed to look rustic, not pretty. Mine certainly is "rustic".