Oh, how I love peaches. I love them in a lattice-top pie. And in a colorful summer salad. They are delicious too in a Rustic Peach Galette! This very dessert appeared in my kitchen yesterday, and someone — I won’t name names here — ate all but one narrow slice of it. Here’s the step-by-step recipe:
Making zee French Pastry Dough
Tip 1 1/2 cups flour into a food processor.
Add 2 tablespoons granulated sugar…
And 1/4 teaspoon salt.
Pulse the machine a few times to combine the ingredients.
Then add 1 stick (1/2 cup or 113 grams) cold, diced butter…
And pulse again until the mixture resembles course crumbs.
With the machine running, pour 1/4 to 1/3 cup ice water through the machine’s feed tube (use the lesser amount of water if you are making this dough on a humid day.) Process until the dough just begins to mass on the blade — 5-10 seconds.
Turn the crumbly mass onto a non-floured surface…
Roughly gather it into a ball…
And then flatten it into a disk.
And by the way, you are looking at a hand that has played the notes of Bach, Mozart, Beethoven, and Chopin. Don’t pretend you’re not impressed.
Wrap the disk in plastic, and then pop it in the fridge for at least 1 hour. Meanwhile, take your dog for a walk.
Onto the Peaches!
To prepare the peaches, tip 1/2 cup sugar into a medium bowl.
Then add 3 tablespoons tapioca flour…
And 1/2 teaspoon ground cinnamon.
Violently whisk the ingredients to combine them.
Now grab 6-8 perfectly ripe, yellow-fleshed peaches…
And cut them in half and remove pits.
Then, in a case of “do as I say, not as I do,” cut the peach halves lengthwise into 1/4- to 1/2-inch wedges. (You can cut the peach halves crosswise, as I did, but I think you’ll enjoy the wedges more.)
Anyway, drop the wedges into the sugar-tapioca mixture, and gently toss with a spatula to coat. Let the peaches macerate (exude their juices) for 10 minutes.
In Out The Dough
While the peaches macerate, unwrap the dough and let it come to room temperature for 10 minutes on a lightly-floured board or pastry cloth. I love my pastry cloth.
Roll the dough into a 12-inch diameter circle.
Then fold the dough into quarters…
And unfold it onto a rimless, parchment-lined baking sheet. No rimless sheet pan in your batterie de cuisine? Turn a rimmed baking sheet upside down.
Assembling the Galette
To avoid a soggy crust, drop 1 tablespoon of tapioca flour onto the center of the dough, and then spread it out to within 1 1/2 inches of the dough’s edge.
Then fish out the peach wedges, and arrange them in concentric circles over the tapioca layer. We won’t need the juice that has collected in the bowl. So either discard it…or drink it. Or pour it over ice cream.
Fold the exposed border over the fruit, making pleats as you go.
No picture of these next 2 steps: Pop the galette into the fridge while you preheat the oven to 375°F.
Baking and Serving the Galette
Just before baking, brush the chilled dough with beaten egg. Egg will give the pastry a lovely brown sheen.
Bake until the pastry browns and the peaches begin to caramelize — about 45-50 minutes. Then transfer the galette (still on its parchment paper) onto a wire rack. Let cool for 15-30 minutes. Afterwards, you can slide the galette off the parchment and onto a wooden board for easy slicing.
And speaking of slicing — you will notice, as you serve this galette, that it isn’t the least bit runny. That’s because we used tapioca flour in both the macerating mixture and directly on top of the pastry dough. Tapioca is a better fruit juice thickener than either all-purpose flour or cornstarch.
I delivered one slice of the galette to my friend Brenda for taste-testing. The remaining galette was gobbled up by the mysterious ghost who inhabits my house.
Think you’ll give this bit o’ poetry a try? Talk to me in the comments field below. And if you make the recipe, please rate it via the stars provided in the printable version below.
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Here’s the printable:
Rustic Peach Galette
- A rimless baking sheet lined with parchment paper
For the French pastry dough:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 stick ( 1/2 cup or 113g) cold butter, diced
- 1/4-1/3 cup ice water
For the peaches:
- 1/2 cup sugar
- 3 tablespoons tapioca flour
- 1/2 teaspoon ground cinnamon
- 6-8 perfectly ripe yellow-fleshed peaches
For topping the pastry dough:
- 1 tablespoon tapioca flour
For glazing the dough:
- 1 whole egg, beaten
Making the French pastry dough:
- Tip the all-purpose flour, the 2 tablespoons of sugar and the salt into the bowl of a food processor. Pulse to combine. Add the diced butter and then turn the machine on and add the water through the feed tube. Use the lesser amount of water if weather is humid. Immediately stop the machine when the dough begins to mass on the blade.
Chilling the dough:
- Pour the crumbly dough onto a non-floured surface. Roughly form the dough into a ball, and then flatten into a disk. Wrap the disk in plastic and chill for at least 1 hour in the refrigerator.
Preparing the peaches:
- In a medium bowl, whisk together the 1/2 cup sugar, 3 tablespoons of tapioca flour, and the ground cinnamon. Halve the peaches and remove pits. Then cut the peaches into 1/4- to 1/2-inch wedges. Add the wedges to the sugar/tapioca mixture, and gently toss them with a spatula to coat. Let the peaches macerate (exude their juices) for 10 minutes.
Rolling out the dough:
- While the peaches macerate, unwrap the dough and let it achieve room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Then fold the dough into quarters, and unfold it onto the rimless, parchment-lined baking sheet.
Assembling the galette:
- Put 1 tablespoon of tapioca flour in the center of the dough, and then spread it out, with your hand, to within 1 1/2 inches of the dough's edge. Arrange the peach wedges in concentric circles over the tapioca coating. (Do not add the excess juice that remains in the bowl.) Then fold the exposed border over the fruit, making pleats as necessary. Put the galette in the refrigerator, center the oven rack, and preheat the oven to 375°F.
Baking and serving the galette:
- Just before baking, brush the pastry dough with the beaten egg. Bake until the pastry browns and the peaches begin to caramelize -- 45-50 minutes. Then slide the galette and its parchment onto a wire rack to cool. When cool enough to handle, slide the galette off the paper and onto a wooden board for easy slicing. Serve with or without whipped cream or vanilla ice cream.