Can you believe we are in the last weeks of summer? Stone fruit is still in season here in Ontario to make this dreamy and simple dessert. Technically a galette is just a rustic pie. All you have to do is make a crust, roll it out into a messy circle, fill it with fruit and fold up the edges.
I like most things in life a little undone, so no wonder I adore galettes.
Serve with ice cream or fresh whipped cream. Or you can slice it up and let everyone pick it up and eat it like a pizza slice. That feels like summer to me. No utensils and eaten outside or in my dining room with early evening sun beams streaming in.
Berries or peaches are my preferred fruit but anything works (apple, plums, strawberries).
I sort of cheat with the filling and use a few tablespoons of good quality jam, like the new Bonne Maman intense preserves . I recommend using wild blueberry jam for a berry galette and apricot jam for this peach galette.
I love the addition of a little spelt flour or almond flour to make a nuttier and healthier crust.
Ingredients for the dough:
- 1 cup white all purpose flour
- 1/4 cup almond flour (or spelt flour or whole wheat)
- 1/2 tsp salt
- 1 tbsp white sugar
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup cold tap water
- 1/2 tbsp apple cider vinegar
- for topping the edge of the crust: 1 tbsp milk and 1 tbsp raw sugar (or regular white sugar)
Ingredients for the filling:
- 3 cups sliced peaches
- 2 heaping tbsp apricot jam
- 1 tbsp sugar
Put the stick of butter in the freezer to chill. Combine flour, salt and sugar in a large bowl. Add vinegar to the cold tap water (leave to the side). Using a dinner knife chop up the cold butter in small chunks and sprinkle it over the flour. Add five tablespoons of the ice water + vinegar mixture to the bowl and start to mix the dough. I use a fork at first. Then I use a pastry cutter or my hands.
Rub the dough between your hands to get the dough similar to butter + flour pebbles. Don’t work the dough too much – about two minutes or less. I find it helpful to keep a bit of flour on my hands.
Lay a large sheet of plastic wrap on counter and scoop the dough onto it. Create a ball pressing as you wrap up the plastic wrap around the dough and put in fridge for 30 mins.
Heat oven to 375 degrees.
While the dough chills, wash and slice the peaches. In a clean bowl mix the peaches with the jam and sugar.
Spread a piece of parchment paper on your counter. You’ll prep the dough on this and then bake the galette right on it. Sprinkle flour on the parchment. Unwrap the dough and place it on the floured parchment. Use a floured rolling pin to roll out the dough.
I like to cover the dough with a fresh piece of plastic wrap and roll it out that way, keeps it smoother and less messy. Start to roll the dough from the centre out, taking on the rough shape of a circle. It’s rustic, it doesn’t have to be perfect. Dough should be about 1/8 inch thick when you’re done. Place fruit in the middle. Begin to fold the dough around the fruit, pinching at every fold to keep the fruit and juice in.
Brush the outside of the dough with tablespoon of milk using a pastry brush or your finger and sprinkle raw sugar over the spots where you wet the dough with the milk. Lift it up and set on a baking sheet.
Bake for 40-45 minutes or until pastry is golden brown and fruit bubbly. Let cool before slicing in. Enjoy and share it if you can! Happy last weeks of summer.