‘So, what’s a Galette?” you ask. Well, I’ll tell you. According to Google it is a flat, round cake of pastry or bread. The details are left up to the baker…which has given me the creative license to call this creation a Galette, although it could also be referred to as a tart or pastry.
I felt more than a little inspired when reading the July edition of Southern Living, and came across gorgeous pictures of pastries and pies spotlighting Summer peaches and cherries. As you know baking is not my strong suit. In fact, I typically “…give it up forever and ever!” at least twice a year, only to be brought back to a kitchen dusted in flour and a 375° oven again when some picture of a pumpkin spice bundt cake with fresh whipped cream makes my stomach rumble and my hand reach for a canister of sugar.
This recipe is full of Summer flavors. I use Ina Garten’s dough recipe–because why rethink the wheel–and the rest just kind of happened one evening. A slice of this Galette is delicious served ala mode after dinner or even as a breakfast pastry.
2 cups Flour
1/2 tsp Kosher Salt
1 TBS Sugar
12 TBS (1 1/2 sticks) cold, unsalted Butter diced
1/2 cup ice Water
2 cups Cherries, pitted and halved (I use this cherry pitter)
2 Peaches, sliced very thin
3 TBS Butter
3 TBS Brown Sugar
2 TBS Raw Sugar
1 Egg, beaten
1.) For the dough, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
2.) Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3.) In a small sauce pan, combine 3 TBS butter with 3 TBS brown sugar over medium-low heat. Stir until sugar is dissolved.
4.) In one small bowl, combine peach slices and half of the sugar/butter mixture and toss until fruit is well coated. In a second bowl, combine cherries and remaining sugar/butter mixture. Toss to ensure cherries are well coated.
5.) Roll out the dough on a floured surface into a circle with approximately a 15″ diameter. Place the dough on the prepared sheet pan.
6.) Dump cherries in the center of the pastry dough making a circle approximately 4.5″ in diameter. Surround cherries with peach slices, creating a “fan” design by slightly overlapping the edges. Make sure each slice is “facing” the same way so they lay as flat as possible.
7.) Fold edges of pastry to cover 5″ sections of peaches, leaving center of cherries exposed.
8.) Brush beaten egg over top and sides of raw pastry and sprinkle raw sugar over entire surface of Galette.
9.) Bake for 45 minutes to 1 hour, until edges are golden brown. Eat hot or at room temp.
-ciao for now-
photo credit: Corrie Barto