Peach galette

You know it’s bad when you do things like this when your home spending a Sunday on the couch sick. Yup, not only do I have a cold bug, I have the cooking bug. It was the day after a big day – I marched in the San Diego gay pride active duty and veteran contingency on Saturday. It was a huge, great, fun day!!

Unfortunately, I ignored an oncoming cold but come Sunday morning there was no way to ignore it. 6 hours on the couch, the neighbors white peaches sticking over into my yard, and a left over frozen pie crust from a previous venture and I was off!

I love galettes. MUCH easier to make then a pie and better looking, I think. They are rustic, natural and just together more pastry to fruit.

Here’s what I did:

– 1 pie crust (mine was in the freezer – just had to thaw it out!)
– White peaches from my neighbors yard (about 5-6) pitted and
sliced about 1/4 inch thick
– 1 tbsp freshly squeezed lemon juice
– 2/3rds cup sugar
– pinch of salt
– 4 tsps cornstarch
– 1/2 tsp almond extract
– 2 tbsp butter, unsalted

Place the sliced peaches in a large bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and pinch of salt and toss them gently to mix evenly. Allow them to macerate for a minimum of 30 minutes and a maximum of 1 1/2 hours. Transfer the peaches to a colander suspended over a bowl to capture liquid.

In a small saucepan over medium high heat, boil down this liquid together with the butter to about 2/3 cup or until syrupy and lightly caramelized. Swirl but do not stir it. Transfer the peaches to a bowl, pour the syrup over them, and toss gently. Add the cornstarch and almond extract and toss gently.

Roll the dough out in roughly a 12-13 inch circle. Scrape the peach mixture into the pastry and fold the pastry over, making pleats. It will leave a small area in the center exposed.

Cover the galette loosely with plastic wrap and refrigerate it for one hour before baking to chill. This helps the flakiness.

Preheat the oven to 400°/ at least 20 minutes before baking time. Set the oven rack at lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.

Make an egg wash with one beaten egg and some water. Brush the pastry, then sprinkle with turbinado sugar. Set the pan directly on the foil topped baking stone and bake 40-45 minutes the juices bubble thickly in the center opening and the peaches feel tender but not mushy.

Cool the galette on a rack for about 3 hours until warm or room temperature before cutting. Serve with vanilla ice cream. Yum.

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One Response to Peach galette

  1. Mmm…the crust is still nice and flaky even tonight!!

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