definitely peachy keen

this is the round-up for my posts on how to peel a peach and how to make galette pastry.

galettes can be made with any kind of fruit however take note that using fruit that produce tons of juices aren't the best choice as it will make the pastry soggy and result in overflows. they can be used but in conjunction with other less juice-producing fruit and in a small quantity. good choices are apples, pears, peaches, nectarines, and certain berries (strawberries produce lots of juice so only use a few), etc. if using berries, you'll most likely have to add a tablespoon or two of flour.

invent your own combinations. happy baking :)

.... and if you like, each galette can be sized down to make into two or three smaller individual ones. just keep an eye out, as they will most likely bake quicker than the full sized version.


summer peach galette

with the dough on hand, any galette is quickly and easily thrown together. consider making a batch of pastry and freezing it to use on a whim. all you'll have to do is cut up the fruit, roll the ready-made dough and bake.

yields 2 small galettes or 1 large one (if making one large, double the quantities of fruit, etc.)

ingredients:

1 batch galette dough, divided if making two

2 - 3 large peaches per galette, sliced (fresh or frozen)

1 tbsp sugar
1 tbsp all purpose flour*
1 tbsp butter

1 tsp milk
1 tsp sugar

method:

preheat the oven to 400 F.

following the instructions in the galette post, roll out the dough to 1/8" thickness. the shape should be fairly round. perfection is not necessary here.

*if the fruit are extra fresh and juicy, place them in a bowl and coat them with the flour. if not, skip this.

in either case, add the tablespoon of sugar.

place the fruit in the center of the galette dough and leave an edge of at least 2.5 to 3 inches.

add butter, broken up over the filling.

fold over the dough at the bottom edge.

bring up the next edge to form a plait. repeat all the way around the galette.


coat the plaits with milk and then sprinkle with 1 tsp of sugar.

bake for at least 35 to 40 minutes.

remove from oven and let cool for 10 minutes on a cooling rack. don't take it off the parchment until it cools down or it will break.

enjoy!