30 August 2014

Weekend Cooking: Peach Galette

Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

_______
I love the fruit of late summer and early fall, particularly farm-fresh peaches. We've been eating them in hand, on cereal, grilled (see JoAnn's recipe), and in crisps (my favorite peach crisp recipe). This week I made a galette, based on a recipe published in the New York Times.

If you've never made a galette or just want to learn some nifty tricks, be sure to watch Melissa Clark's video on the Times site, where you'll also find her recipe, which can be used for pretty much any kind of fruit.

I made the dough exactly as the original recipe, but I tweaked the filling. (For metric measures and a non-food-processor method, see the Times site.)

Peach Galette
Adapted from the New York Times
Yield: 8 servings

For the Dough
  • 1⅓ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt
  • 1 large egg
  • Heavy cream, as needed
  • 1 stick unsalted butter, cut into big pieces
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
For the Filling
  • 3 cups cubed peaches
  • ⅓ cup sugar + extra for sprinkling
  • 1 teaspoon almond extract
  • Pinch of salt
  • 3 tablespoons cornstarch
Make the crust: In a food processor fitted with a steel blade pulse together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to ⅓ cup. Lightly whisk the egg and cream together. Add butter to flour mixture and pulse to break up the butter--do not overprocess; you need chickpea-size chunks of butter. Drizzle the egg mixture (I used ¼ cup) over the dough and pulse until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest. Save the extra egg mixture.

Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.

Heat the oven to 400F. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

 Make the filling: Toss together peaches with sugar, salt, extract, and cornstarch. Pile fruit on the dough circle, leaving a 1½-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle sugar on the crust.

Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

21 comments:

rhapsodyinbooks 8/30/14, 6:48 AM  

I love galettes. TJ's used to have one all the time that was apple and cranberry, but they no longer carry it, so I guess I have resigned myself that I have to make it myself! From the recipe you have shown, it doesn't sound insurmountable!

Tina 8/30/14, 7:06 AM  

I haven't made one in a long time & that one was Apple. I sure love peach season, it's way too short a season, never thought of using juicy peaches but need to rectify that.

Trish 8/30/14, 9:12 AM  

Love galettes and cooking the fruit is the only way Scott can eat it. I've already noticed the change at our grocery store away from the stone fruits. I'll be so sad when the summer fruit is over.

bermudaonion 8/30/14, 9:30 AM  

Fruit doesn't usually last long enough around here to make anything with it. That sure does look good, though! Yum!

Teddyree 8/30/14, 9:39 AM  

I've never made a galette, (the pastry scares me off) but I love eating them. This looks absolutely delicious, I'm going to be pin the recipe and put my big girl pants on and give it a try :)

Karen 8/30/14, 9:45 AM  

Lovely! We got a shipment of peaches from our friends in Georgia, but they were so magnificent that we couldn't bear to do anything but eat them out of hand. :)

JoAnn 8/30/14, 9:48 AM  

I haven't made a galette in ages... maybe this weekend!

Katherine P 8/30/14, 9:59 AM  

I love galettes! This looks delicious! I've had good luck with Melissa Clark's recipes as well.

Sheila (Bookjourney) 8/30/14, 10:09 AM  

I do not believe I have ever cooked with peaches. Way to inspire me!

jilllora 8/30/14, 10:12 AM  

Mmmmm, peaches. I prefer them in cobbler (because, hello, ice cream), but this looks delicious.

Jackie Mc Guinness 8/30/14, 10:40 AM  

I have never made a galette either. Perhaps it's time!

Alex 8/30/14, 10:46 AM  

I just love peaches and this sounds so good. I am going to give it a try before the peaches are all gone this summer. Thanks for posting it.

Daryl 8/30/14, 11:53 AM  

yum .. peaches are so good this time of year, like the tomato .. both are super sweet right now

have you read All Our Yesterdays? someone i know wrote a book by that name and when i googled it turns out there's another by Cristin Terrill .. which sounds awesome

Create With Joy 8/30/14, 12:24 PM  

This looks amazing Beth!
Thanks so much for sharing and hosting - enjoy your holiday weekend! :-)

Create With Joy
http://create-with-joy.com

Laurie C 8/30/14, 3:16 PM  

I've been into just grilling peaches lately, but if I'm ever baking again I might try this. Looks delicious!

olduvaireads 8/30/14, 7:32 PM  

That looks so good! I've never made a galette before, guess I ought to give it a try

Couscous & Consciousness 8/31/14, 3:26 AM  

My goodness, this looks seriously good. Now you have me longing for summer, and with tomorrow being the first day of spring I know that summer is just a heartbeat away.

Heather C 8/31/14, 9:02 AM  

I've never baked with peaches, but I love them. This might be something to try out in the future!

Sue Jackson 8/31/14, 11:24 AM  

Oh, yum! I just love the local peaches that are in season now. I used to make a peach galette similar to those (from a Cooking Light recipe, of course), but both of my sons are now allergic to stone fruits :( Normally, cooking the fruits and vegetables they are allergic to allows them to eat them, but last summer, I made a peach crisp, and we almost had to use the Epi-pens on my son! So, I'm the only one eating peaches this summer. Wish I could make this - looks delicious!

Sue

Book By Book

Liviania 8/31/14, 5:31 PM  

I should try making a galette sometime. They look so delicious.

Peaceful Reader 9/1/14, 10:19 PM  

I haven't made a galette for a long time. The peaches are amazing right now. Can you mail me a slice?

Thanks for stopping by. I read all comments and may respond here, via e-mail, or on your blog. I visit everyone who comments, but not necessarily right away.

I cannot turn off word verification, but if you are logged into Blogger you can ignore the captcha. I have set posts older than 14 days to be on moderation. I can no longer accept anonymous comments. I'm so sorry if this means you have to register or if you have trouble commenting.

Copyright

All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2016. All rights reserved.

Quantcast

Thanks!

To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. To Cool Tricks N Tips for my Google +1 button.

Quick Linker

Services

SEO

  © Blogger template Coozie by Ourblogtemplates.com 2008

Back to TOP