Peach Galette

Well, I guess it is summertime. Literally.

As I am writing this post, I am sitting in my office with my window wide open and my fan blowing hot air onto my overheating computer. It is 100F outside, and I live in Northern California! I made this delicious galette today, with brown sugared macerated peaches and finely chopped pistachios. It would go well with bourbon ice cream and a cold drink. I really hope you like it. I also really hope that you are able to make it in, ahem, more optimal conditions.

Peach Galette with Turbinado Sugar and Pistachios

3-4 medium size ripened peaches

2 tsp of brown sugar

1 tbsp of turbinado sugar

1 tbsp of finely chopped pistachios (if you don’t have em, skip it)

1/4 tsp of fine sea salt

1 egg

1 cup of unbleached all purpose flour

1 tsp of apple cider vinegar

2 tsp of ice cold water

8 tablespoons (yeah you read that right!) - 4 ounces of unsalted, european butter COLD

The night before, wash and cut up your peaches, I just sliced them and left the skins on. Add the brown sugar to the peaches, mix well to make sure the brown sugar is coated over the fruit. Put into the fridge to macerate overnight.

Make the galette dough.

In a large bowl, put the flour and salt. Cut up the butter into small cubes. You will have to work quickly. Put the butter into the flour and press into the flour until it is crumbly. You could use a pastry blender, but I am used to my hands. Then put the dough into the freezer for 3-5 minutes

In a small bowl mix the water and apple cider vinegar, it should be really cold. Take the dough out of the freezer, add the apple cider/water mixture 1 tsp at a time. Once the dough holds its shape when pressed together, it is done. Don’t add too much water!

Press dough into a round disc, wrap and refrigerate for at least 30 minutes. Preheat oven to 400F. When ready place a piece of parchment onto your countertop. Flour lightly, put dough on top. You can use plastic wrap to cover dough as you roll out so it doesn’t stick on the rolling pin. The dough will be about 1/4 inch thick. In the middle, sprinkle half of the turbinado sugar a pistachios. Arrange the sliced peaches in the center. Make sure you use the peach juice in the bowl, it will caramelize with the other sugars in the oven so the peaches are not dry.

Fold the dough onto the peaches, this is not the time to get fancy. I love this dessert because its simple, delicious and rustic. Brush on the folded edges the whisked egg, sprinkle on top the rest of the turbinado sugar and pistachios.

Bake in oven at 400F for 10 minutes, then turn down heat to 375 and bake for another 22-24 minutes. You want the peaches to soften and develop flavors.

Side note: I put a little salt and butter onto the galette before baking (see photo below) because it makes it even better, but you don’t have to do that. Don’t use more than 1 tbsp of butter if you do!

Serve warm with ice cream and be prepared for your friends to ask for desserts all the time from you!!