©Ellen BlonderTime for a foodie break. This recipe is one of my favorites all summer long. It's also easier than a peach pie, and more visually enticing. The watercolor and recipe are from a peach book proposal. Bon appetit!
2 cups all-purpose flour plus 1/4 cup cake flour (see note)
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter (or cold shortening), cut in 1/2-inch dice
1/4 cup plus 1 tablespoons ice water
Note: Using part cake flour, which has less gluten, will make a slightly more tender crust, but you may use 1 1/4 cups all-purpose flour instead.
Filling
2 pounds peaches, pitted and cut in 1/2-inch wedges (skin on)
1/2 cup sugar
2 teaspoons lemon juice
3 tablespoons cornstarch
Topping
2 teaspoons turbinado sugar, optional
To make the dough:
Put the steel blade in a food processor. Measure the flours and salt into the container of the food processor and pulse two or three times to blend. Add the diced butter and pulse until the mixture resembles coarse meal. Add the water and pulse two or three times to blend. Do not overmix or the dough will be tough. It will be crumbly. Turn the dough onto a work surface and divide it in two portions, one slightly larger than the other. The larger portion will be used for the bottom pie shell. Press into a ball, wrap it in plastic wrap, and flatten it into a 6-inch disk.
Refrigerate the disk at least one hour, and up to 2 days. Let the disk come to room temperature about 20 minutes before rolling out.
To make the galette:
Preheat the oven to 400°F. Line a baking sheet (at least 12 by 12 inches) with parchment paper.
In a large bowl, combine all the filling ingredients. Remove the dough from the refrigerator to allow it to warm 20 minutes.
After 15 minutes, pour off the juice mixture into a small saucepan. Heat the mixture over medium heat. Once it begins to bubble, stir the mixture constantly to prevent sticking, reducing the heat as necessary to prevent scorching. Cook 1 to 2 minutes, or until the mixture thickens and becomes translucent. Spoon the mixture over the peaches, and stir gently with a wooden spoon or silicone spatula to blend. Set aside.
On a lightly floured 15-inch length of parchment paper, roll out the dough to a rough 14-inch circle. (The circle may go past the edge of the paper in a few spots.) Slide onto a baking sheet, parchment paper and all, allowing the edges to hang over. Mound the filling over the center of the dough, leaving a 2-inch margin all around. You may use your fingers to rearrange the peaches in concentric circles if you want a neater appearance.
Bring up the sides of the dough around the peaches. This is easier if you bring up the paper along with the dough, then peel the paper away. The finished shape should be a 10-inch round with rough overlaps and gathers. Sprinkle the turbinado sugar over the dough. Working through the parchment, you can gently press the sugar slightly into the dough to help it adhere.
Bake the galette on the lowest shelf of the oven for 20 minutes, then move the galette to the middle shelf. Bake an additional 30 to 35 minutes, or until golden brown and peach juices thicken. Transfer the baking sheet to a rack; cool to room temperature. Slide the galette on its paper to a serving platter, then pull the paper out from under.
recipe © Ellen Blonder
Peach Galette
All-Butter Dough2 cups all-purpose flour plus 1/4 cup cake flour (see note)
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter (or cold shortening), cut in 1/2-inch dice
1/4 cup plus 1 tablespoons ice water
Note: Using part cake flour, which has less gluten, will make a slightly more tender crust, but you may use 1 1/4 cups all-purpose flour instead.
Filling
2 pounds peaches, pitted and cut in 1/2-inch wedges (skin on)
1/2 cup sugar
2 teaspoons lemon juice
3 tablespoons cornstarch
Topping
2 teaspoons turbinado sugar, optional
To make the dough:
Put the steel blade in a food processor. Measure the flours and salt into the container of the food processor and pulse two or three times to blend. Add the diced butter and pulse until the mixture resembles coarse meal. Add the water and pulse two or three times to blend. Do not overmix or the dough will be tough. It will be crumbly. Turn the dough onto a work surface and divide it in two portions, one slightly larger than the other. The larger portion will be used for the bottom pie shell. Press into a ball, wrap it in plastic wrap, and flatten it into a 6-inch disk.
Refrigerate the disk at least one hour, and up to 2 days. Let the disk come to room temperature about 20 minutes before rolling out.
To make the galette:
Preheat the oven to 400°F. Line a baking sheet (at least 12 by 12 inches) with parchment paper.
In a large bowl, combine all the filling ingredients. Remove the dough from the refrigerator to allow it to warm 20 minutes.
After 15 minutes, pour off the juice mixture into a small saucepan. Heat the mixture over medium heat. Once it begins to bubble, stir the mixture constantly to prevent sticking, reducing the heat as necessary to prevent scorching. Cook 1 to 2 minutes, or until the mixture thickens and becomes translucent. Spoon the mixture over the peaches, and stir gently with a wooden spoon or silicone spatula to blend. Set aside.
On a lightly floured 15-inch length of parchment paper, roll out the dough to a rough 14-inch circle. (The circle may go past the edge of the paper in a few spots.) Slide onto a baking sheet, parchment paper and all, allowing the edges to hang over. Mound the filling over the center of the dough, leaving a 2-inch margin all around. You may use your fingers to rearrange the peaches in concentric circles if you want a neater appearance.
Bring up the sides of the dough around the peaches. This is easier if you bring up the paper along with the dough, then peel the paper away. The finished shape should be a 10-inch round with rough overlaps and gathers. Sprinkle the turbinado sugar over the dough. Working through the parchment, you can gently press the sugar slightly into the dough to help it adhere.
Bake the galette on the lowest shelf of the oven for 20 minutes, then move the galette to the middle shelf. Bake an additional 30 to 35 minutes, or until golden brown and peach juices thicken. Transfer the baking sheet to a rack; cool to room temperature. Slide the galette on its paper to a serving platter, then pull the paper out from under.
recipe © Ellen Blonder
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