Rustic Peach Galette |Baking|

This summer I am obsessed with incorporating fruits in baking. First it was the strawberry crumb bars, then the fig brownies and now this galette. It is fun to work with fresh fruits of the season. Today’s recipe is rustic peach galette.

Galette is a freeform round, flat crusty cake with a flaky pastry dough. It can be sweet or savory. The texture resembles that of a pie but it is way easier than baking a pie.The shaping of the dough need not be fancy as it usually has a rustic look to it.

This rustic peach galette came out great. The crispy pastry with a soft, sweet fruit filling. With a side of whipped cream, it completes as a dessert.

The addition of the cornmeal adds to the texture of the pastry. You may add any fruit of your choice. The recipe is simple with three main step: making the dough, rolling it out and preparing the fruit filling and finally baking.

Tips:

While working with the dough, make sure to keep it cold at all times or else the pastry would not be crispy after baking. You may store the prepared dough in the refrigerator for a day and in the freezer for at least a week.

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RUSTIC PEACH GALETTE

Rustic Peach Galette

YIELD: 1 (4-5 Servings)
PREP: 15 mins
COOK: 50 mins
READY IN: 1 hr 35 mins

It has a crispy pastry with a soft, sweet fruit filling. With a side of whipped cream, it completes as a dessert.

INGREDIENTS

1 cup all purpose flour for the pastry dough
1/4 cup corn meal
2-3 large peaches for the filling
1 teaspoon granulated sugar
1/2 cup cold butter cut into small cubes
1/4 cup ice cold water
1/4 cup blueberries
1/2 cup granulated sugar
1 tablespoon lemon juce
2 tablespoons cornstarch
2 tablespoons cream for brushing
1 tablespoon raw sugar to sprinkle on top

INSTRUCTIONS

1. To make the pastry, in a bowl of a food processor add the flour, corn meal, sugar and salt. Pulse several times to mix thoroughly. Add the cold butter cubes and pulse to resemble coarse meal. With the motor running add the ice cold water, tablespoon at a time until it just starts to form a dough. Not more than 30 seconds.
2. Place the dough on a cling wrap and with steady hands make a ball out of it. Wrap with the cling film and make a disc out of it. Chill in the refrigerator for at least 1 hour.
3. Meanwhile prepare the peaches. Pell and cut the peaches into 1/4 inch thick slices. Place in a large bowl and add the blueberries, sugar, lemon juice and cornstarch. Toss well so that each slice is coated with the cornstarch mixture.
4. When the dough is chilled enough, roll out into a 12-14 inch disc and 1/8 inch thick on a parchment paper. Transfer it onto a large baking sheet and chill for 15 minutes.
5. Pre-heat the oven to 375F . Bring the rolled out dough and place the peaches and blueberries in the center. Arrange the way you like leaving a border of 2 inches around the outside of the edges.
6. gently fold the pastry over the fruit, pressing and pleating where necessary to enclose the fruit. Brush the pastry with the cream and sprinkle the raw sugar on top.
7. Bake for 40-50 minutes or until the crust is golden brown and the juices are bubbling. Cool the galette on the baking sheet on a wire rack to cool. When cool enough to handle, slide onto a serving platter.
8. Serve warm or at room temperature with a side of whipped cream. Enjoy!