You are on to me by now… My love—nay, obsession—for all things sweet… is clear. I must after nearly any meal have something for my sweet tooth… sometimes just a bite (or three). Other times I will simply leave a fork on the fixation and grab a nibble as I walk by…. my own way of grazing and enjoying glory non-stop.
A rustic peach galette is terribly gratifying for me. It may just be the home cook's fantasy dessert. So much goodness to love… let’s do count the ways. First, peaches are one of nature’s most heavenly spoils. Summer’s finest make me wild… but I am known to use them year round in nearly any form. Let us not stop there… The dough, darlings… THE DOUGH… I do love a good homemade dough. Not that the grocery store's pre-made doesn’t have its place (even my own mother admits to this now and again… and that is really saying something!). I personally feel affection for the homemade variety. Maybe I am old-fashioned… well, for sure I am. But I just feel the texture of my own homemade dough is tough to imitate amongst the grocers' aisles. Do as you will… but this dough is a five minute whirl in the food processor… it will happily double and freeze well. You can certainly freely exchange fruits for this gem… and add spices where you will.
A final note… homemade whipping cream with a touch of vanilla and a sprinkling of sugar… is the most celestial way to top this girl. (Works well on the peach galette, too.)
(Click here for Tracy Porter’s printable recipe!)
TRACY PORTER RUSTIC PEACH GALETTE
DOUGH RECIPE
1-1/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick cold unsalted butter, cut into small pieces
1/4 C. ice water
PEACH FILLING
1-1/2 C. sliced peeled peaches
4 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. ground cloves
1/2 tsp. cinnamon
FINISH
1 egg + 1 Tbsp. water
4 Tbsp. Turbinado (sugar in the raw)
1 Tbsp. butter
WHIPPING CREAM
1 quart heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Whip until you begin to see soft peaks… luscious!!!
Preheat oven to 400F.
Place flour, salt, and sugar into the bowl of a food processor. Process for a few seconds to combine. Add the butter and process until the mixture resembles small pebbles… about 10 seconds. With the machine running, add in the ice water slowly. Keep machine running until dough just holds together. DO NOT process for any longer. Turn dough onto a floured work surface, flatten into a disk, wrap with plastic, and refrigerate for at least one hour.
Boil a pot of water. Score bottoms of peaches, add them into the boiling water. They should be pulled out in about 30 seconds and immediately submerged into an ice bath. The peels should slip right off. Slice peaches and place in a bowl along with all peach filling ingredients. Combine well and set aside.
Roll out dough on a floured surface until it is about 1/8 inch thick. Place dough onto a parchment paper covered baking sheet.
Plunk peach mixture into the center of the dough, keeping about a 1-1/2 inch border. Bring border dough up and roughly pinch it together. (No fancy business here… this is rustic.)
Brush dough with the egg wash. Sprinkle entire galette with the Turbinado sugar. Dot peaches with butter.
Bake for 40 minutes at 400F on the middle rack.
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