Fresh Peach Galette
This rustic peach galette doesn't require fancy tart pan or complicated pinchy skill to make a delicate crust. This rustic galette is very simple and easy to make, meanwhile lots of fresh seasonal peaches are filled into it. A definite summer dessert, light, fruity and very delicious, which will satisfy your sweet tooth and the craving for dessert.
Yield
12 servingsPrep
10 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough | |||
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
whole-wheat pastry flour
or you can still use all-purpose flour |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
brown sugar
|
|
| 3 | tablespoons |
butter, unsalted
cold and cut into small chunks |
|
| 3 | tablespoons |
canola oil
or grape seed oil, or light olive oil |
|
| 3 | tablespoon |
water
iced, or more as needed |
|
| For the fresh peach filling | |||
| 24 | ounces |
peaches
fresh, 1 1/2 pounds, well washed, dried, cored and slice into 1-inch slices |
|
| 1 ½ | tablespoons |
brown sugar
or more as needed |
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough: | |||
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
whole-wheat pastry flour
or you can still use all-purpose flour |
|
| 2.5 | ml |
salt
|
|
| 23 | ml |
brown sugar
|
|
| 45 | ml |
butter, unsalted
cold and cut into small chunks |
|
| 45 | ml |
canola oil
or grape seed oil, or light olive oil |
|
| 45 | ml |
water
iced, or more as needed |
|
| For the fresh peach filling: | |||
| 693.6 | ml/g |
peaches
fresh, 1 1/2 pounds, well washed, dried, cored and slice into 1-inch slices |
|
| 23 | ml |
brown sugar
or more as needed |
|
| 1 | pinch |
salt
|
*
|
Directions
To make the dough:
In a food processor, add both of flours, salt, and sugar.
Pulse until well mixed.
Add the butter chunks and vegetable oil.
Pulse until the mixture becomes coarse meal.
Add 2 to 3 tablespoons of water into the processor while the machine is running, until the dough almost comes together..
Add more water by ½ tablespoon once as needed.
Place the dough onto a lightly floured cutting board, knead it into a ball, shape into a disc, cover with a plastic wrap, and chill in the frige for 30 minutes or freeze for 15 minutes.
Roll the dough into a 15-inch circle on a lightly oiled working surface or cutting board.
Place the dough onto a baking sheet coated with cooking spray.
Cover and put in the frige.
To make the fresh peach Filling:
Preheat the oven to 400℉ (200℃).
Add the peach slices in a large bowl.
Sprinkle a pinch of salt over.
Add 1½ tablespoons of brown sugar or as needed.
Arrange peach slices randomly on the pastry, leaving about a two inch wide border.
Scrape any remaining sugar from the bowl and sprinkle over the peaches.
Gently fold the edges of the dough up and over the peaches, pleating as needed.
Make sure that any crack in the dough is well sealed, otherwise the juice will lick out during the baking.
Bake for about 50 to 55 minutes, or until the pastry is golden brown.
Place on a wire rack, and let cool for at least 20 minutes.
Serve warm, at room temperature or chilled.
