Rustic Peach Galette
Fresh, perfectly ripe peaches arranged on a French pastry crust. Be sure to use tapioca flour as directed to avoid a soggy galette!
Servings: 4
Equipment
- A rimless baking sheet lined with parchment paper
Ingredients
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
Instructions
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.