Best Peach Galette Food

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PEACH GALETTE RECIPE



Peach Galette Recipe image

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

1 1/3 cup all-purpose flour (measured correctly by spooning and leveling )
1 Tbsp granulated sugar
1/2 tsp fine sea salt
8 Tbsp unsalted butter (very cold)
6 Tbsp ice water (or add to desired consistency)
1 egg (beaten for egg wash)
1 Tbsp coarse sugar
1 lb peaches (about 3-4 medium peaches or 3 cups sliced, not overly ripe )
1/4 cup granulated sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 Tbsp unsalted butter (cut into small pieces)

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 Peach Galette image

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

2 ½ cups all-purpose flour
½ teaspoon salt
½ cup iced water
¼ teaspoon vanilla extract
2 sticks butter (such as Plugra®), cut into small cubes
3 peaches, cut into 1/4-inch slices, or more to taste
¼ teaspoon salt
¼ cup white sugar
½ teaspoon vanilla bean paste
½ teaspoon cornstarch

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



Peach Galette image

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

Pastry:
3/4 cup unbleached all-purpose flour, plus more for working with the dough
6 tablespoons whole wheat flour
1 tablespoon granulated sugar
Scant 1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks
1 large egg
1 1/2 teaspoons milk
1 tablespoon beaten egg or heavy cream
Turbinado sugar, for sprinkling
Filling:
1/2 cup granulated sugar
3 tablespoons unbleached all-purpose flour or tapioca flour
1/2 teaspoon ground cinnamon
6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

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



Peach-Plum Galette image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/3 cup whole-wheat flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
3 tablespoons sour cream
1 large egg, lightly beaten
Coarse sugar, for sprinkling
4 peaches, sliced
2 plums, sliced
1/3 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice

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



Cherry Peach Pantry Galette image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 round refrigerated pie crust
1 pound sliced frozen peaches, thawed and well drained
12 ounces frozen sour cherries, thawed and well drained
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon sugar
1 large egg

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



Fruit Galette image

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

1 1/3 cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
1/2 cup to 3/4 cup/100 to 150 grams sugar, to taste
Pinch of salt
Juice and grated zest of 1/2 lemon (optional)
3 to 4 tablespoons/25 to 35 grams cornstarch

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



Peach & Frangipane Galette image

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

1 recipe pastry dough (see my Recipe)
5 ounces almond paste
1/4 cup sugar
2 ounces unsalted butter, room temperature
1 1/2 tablespoons dark rum
1 large egg, room temperature
6 ripe peaches, peeled, pitted and sliced
2 tablespoons sugar
1 tablespoon unsalted butter, melted

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



Peach Galette image

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

1 cup golden raisins
½ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh sliced peaches
1 tablespoon lemon juice
1 (9 inch) unbaked pie dough round

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

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From marionkane.com


FARM-STYLE PEACH GALETTE | FEASTING AT HOME
Gently rub peach fuzz off the peaches with a terry cloth towel or rub it off under cold running water. Pat dry. Leaving the clean, defuzed skins on, slice peaches into ½-¾ inch thick wedges. Place in a large bowl. Sprinkle with lemon juice, flour, sugar salt and spices, mix very gently, to combine.
From feastingathome.com


PEACH GALETTES WITH HAZELNUT FRANGIPANE - GOOD PLANT-BASED FOOD.
Lightly egg wash with soymilk, just for golden and shiny galettes. If desired, garnish with sliced almonds and coarse sugar. Bake the peach galettes on the middle rack of the oven for 35 to 45 minutes, until puffed with golden brown spots. While warm, brush the edges with a bit of honey or maple syrup (optional). Enjoy.
From earthychoice.org


PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD & WINE
Step 2. Preheat the oven to 425°. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour. Step 3. On a lightly ...
From foodandwine.com


PEACH GALETTE RECIPE - JULIAS SIMPLY SOUTHERN
Preheat your oven to 350°F. Begin by preparing the peaches. Using a knife, cut around the center of each peach and separate the halves from the stone pith. Lay each peach half cut side down on a cutting board and slice into 1/4" slices. Add the …
From juliassimplysouthern.com


GOOD BETTER BEST PEACH GALETTE - SHARBLISS
Ingredients. 1 32 oz cans peach in syrup; 1 cup heavy cream; 1 box cream cheese; 1/2 cup sugar; 1 egg; zest of 1 lemon; juice of ½ lemon; 1 tsp vanilla; pie crust
From sharbliss.com


PEACH-PLUM GALETTE RECIPE | BON APPéTIT
Step 11. Preheat oven to 400°. Combine cornstarch, lime zest, salt, and ⅓ cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla ...
From bonappetit.com


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