Ingredients with Measurements:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4 ripe peaches, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten
- Turbinado sugar for sprinkling
Special equipment needed:
- Parchment paper
- Rolling pin
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cubed butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, until the dough comes together and forms a ball.
4. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. On a lightly floured surface, roll out the dough into a 12-inch circle.
7. Transfer the dough to a parchment-lined baking sheet.
8. In a small bowl, mix together the sugar, cornstarch, and cinnamon.
9. Arrange the sliced peaches in the center of the dough, leaving a 2-inch border around the edges.
10. Sprinkle the sugar mixture over the peaches.
11. Fold the edges of the dough over the peaches, pleating as necessary.
12. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar.
13. Bake for 35-40 minutes, or until the crust is golden brown and the peaches are tender.
14. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 31g
Protein: 3g
Sodium: 100mg
Fiber: 2g
Sugar: 11g
Substitutions for ingredients:
- You can use any other fruit instead of peaches, such as apples, pears, or berries.
- You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
Variations:
- Add a tablespoon of lemon juice to the sugar mixture for a tangy twist.
- Top the galette with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overwork the dough, or it will become tough.
- Use ripe, juicy peaches for the best flavor.
- If the edges of the galette start to brown too quickly, cover them with foil.
Storage instructions:
Store leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the galette in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the galette on a rustic wooden board or platter.
Garnishes:
Sprinkle the galette with powdered sugar or fresh mint leaves.
Pairings:
Pair the galette with a glass of sweet white wine or a cup of hot tea.
Suggested side dishes:
Serve the galette with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the dough is too dry, add more ice water, a tablespoon at a time, until it comes together.
- If the dough is too sticky, add more flour, a tablespoon at a time, until it's easy to work with.
- If the galette is too watery, add more cornstarch to the sugar mixture.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the galette.
Food history:
Galette is a French pastry that originated in the Brittany region of France. It's similar to a pie or tart but has a free-form shape and a rustic appearance.
Flavor profiles:
The Peach Galette has a sweet, buttery crust and a juicy, fruity filling with hints of cinnamon.
Serving suggestions:
Serve the Peach Galette warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream on top.
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Region: French