PEACH GALETTE RECIPE
This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.
Provided by Natasha Kravchuk
Categories Medium
Time 2h5m
Number Of Ingredients 13
Steps:
- In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.
- Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.
- Form the dough into a disk. Don't overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
- Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
- In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.
- Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
- Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.
Nutrition Facts : Calories 339 kcal, Carbohydrate 42 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 70 mg, Sodium 218 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 6 g, ServingSize 1 serving
FRESH PEACH GALETTE
Fresh summer peaches are enveloped in an easy homemade butter crust to form these adorable open-faced galettes that you can customize with any seasonal fruit.
Provided by HewnBread
Categories World Cuisine Recipes European French
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
- Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
- Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
- Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 384.2 mg, Sugar 8.6 g
PEACH GALETTE
Provided by Marcy Masumoto
Categories Brunch Dessert Bake Picnic Peach Summer Chill Party Potluck Pastry Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8 to 9-inch galette; serves 6 to 8
Number Of Ingredients 15
Steps:
- To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
- Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
- When the dough is well chilled, preheat the oven to 375°F.
- Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
- Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
- Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
- Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.
PEACH-PLUM GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
- Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
- Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.
CHERRY PEACH PANTRY GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
- Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.
FRUIT GALETTE
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
Provided by Melissa Clark
Time 4h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- 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 400 degrees. 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.
- Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-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 remaining 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.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams
PEACH & FRANGIPANE GALETTE
A galette is nothing more than a free-form tart. I love this combination when the peaches are ripe in the summer, but you could use plums, pineapple, berries, apples or pears in the fall - anything you like.
Provided by P48422
Categories Pie
Time 50m
Yield 1 galette
Number Of Ingredients 9
Steps:
- Oven to 400 degrees F.
- Roll out the galette dough into a round about 15" in diameter.
- Fold the dough in half, then in half again and transfer to a parchment lined sheet pan, then unfold it.
- Make the frangipane: Beat the almond paste, butter and sugar together until well mixed.
- Add the rum and egg and mix until very smooth.
- Spread the frangipane over the galette dough leaving a 2" border all the way around.
- Arrange the peaches in a circular pattern over the frangipane.
- Fold the edges of the dough over the filling- you can pleat it for a very pretty effect, or you can just fold it randomly- this tart is supposed to be rustic so it doesn't matter.
- Brush the edge with the melted butter and sprinkle the entire tart with the sugar.
- Bake until the crust has browned and the frangipane is set, about 30-35 minutes.
- Let cool for about 5 minutes before sliding the galette onto a cooling rack.
- Let cool another 20 minutes before serving.
PEACH GALETTE
This easy peasant-style recipe is a wonderful and flavorful peach dessert to serve as an ending to your fabulous Italian meal. Dust with powdered sugar just before serving.
Provided by Tom W
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine raisins, brown sugar, flour, cinnamon, and salt in a bowl. Mix in peaches and lemon juice.
- Place pie dough round on a rimmed baking sheet.
- Mound fruit mixture in center of dough, leaving a 1 1/2-inch border. Fold edge of dough up around fruit, gently pleating and pressing dough against the fruit.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Continue baking until crust is golden brown, 20 to 25 minutes. Remove from the oven; let cool on the baking sheet for 10 minutes before using 2 large spatulas to transfer to a plate.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 58.4 g, Fat 10.1 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 264.3 mg, Sugar 37.4 g
More about "best peach galette food"
THE BEST PEACH GALETTE - QUAINT FRENCH LIVING
From quaintfrenchliving.com
Cuisine FrenchEstimated Reading Time 5 minsCategory DessertTotal Time 3 hrs 35 mins
BEST PEACH GALETTE RECIPE - HOW TO MAKE PEACH GALETTE
From goodhousekeeping.com
Servings 6-8Estimated Reading Time 1 minCategory DessertTotal Time 1 hr 5 mins
PERFECT PEACH GALETTE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
FARMER'S MARKET PEACH GALETTE RECIPE | THE NIGHT TIME COOK
From thenighttimecook.com
RUSTIC PEACH GALETTE - THE SEASONED MOM
From theseasonedmom.com
A SUMMER PEACH GALETTE RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
15 GALETTES THAT ARE EASIER THAN, WELL, PIE | BON APPéTIT
From bonappetit.com
HOMEMADE PEACH GALETTE - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
PEACH AND BLACKBERRY GALETTE RECIPE | FOOD & WINE
From foodandwine.com
EASY PEACH GALETTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MY GRANDMOTHER'S SIX-INGREDIENT SHORTCUT PEACH GALETTE RECIPE ...
From southernliving.com
PEACH GALETTE RECIPE - FOOD.COM
From food.com
21 GALETTE RECIPES FOR WHEN PIE ISN’T EASY ENOUGH
From tasteofhome.com
DELICIOUS PEACH GALETTE USING FROZEN PEACHES RECIPE
From cakedecorist.com
PEACH GALETTE RECIPE | EATINGWELL
From eatingwell.com
PEACH GALETTE WITH ALMOND BUTTERMILK CRUST | CANADIAN LIVING
From canadianliving.com
PEACH GALETTE - JOYFOODSUNSHINE
From joyfoodsunshine.com
PEACH GALETTE RECIPE {RUSTIC PEACH PIE} | GIRL VERSUS DOUGH
From girlversusdough.com
EASIEST PEACH GALETTE - FOOD WINE AND LOVE
From foodwineandlove.com
RUSTIC PEACH GALETTE RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE PERFECT - IMPERFECT PEACH GALETTE - NORBERT'S KITCHEN
From norbertskitchen.com
PEACH GALETTE | FRESH PEACHES IN A FLAKY PASTRY CRUST
From missallieskitchen.com
PEACH GALETTE - EASY RECIPE! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
RUSTIC PEACH GALETTE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PEACH GALETTE {MADE WITH FRESH PEACHES} - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PEACH GALETTE - ROGERS FOODS
From rogersfoods.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
PEACH GALETTE INA GARTEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEACH GALETTE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PEACH GALETTE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PEACH GALETTE - SPATULA DESSERTS
From spatuladesserts.com
BASIL-PEACH GALETTES — ADVENTURE KITCHEN
From adventurekitchen.com
STRAWBERRY PEACH GALETTE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEACH GALETTE - MARION KANE
From marionkane.com
FARM-STYLE PEACH GALETTE | FEASTING AT HOME
From feastingathome.com
PEACH GALETTES WITH HAZELNUT FRANGIPANE - GOOD PLANT-BASED FOOD.
From earthychoice.org
PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD & WINE
From foodandwine.com
PEACH GALETTE RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
GOOD BETTER BEST PEACH GALETTE - SHARBLISS
From sharbliss.com
PEACH-PLUM GALETTE RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love