We happily wake up to fallen peaches each morning these days. If you have read my previous post about our peach tree, you may remember how we ended up harvesting the luscious fruits at home during the last few summers. This year, however, we made some improvement by placing pea nets under all the branches to catch the precious fruits so as not to bruise and lose them.
I have already canned 8 X 1L jars in light syrup to savour during the winter months, and am still trying to find new ways to enjoy them. This year I didn’t make the jam as I did last year, but we have been using this wonderful fruit in our daily fresh green juice.
Creating a luscious galette is one delectable way to honour these seasonal treats. I truly look forward to when the peaches give off a sweet aroma and are pleasingly plump! Whenever I crave a galette, I use a go-to recipe that I’ve had for quite some time, which I found in Helene Dujardin’s Tartelette blog. I adore this recipe due to the dough’s perfect texture. Although Dujardin uses gluten-free flour in this recipe, I have only baked with the regular variety and it works every time. The light texture of the crust pairs well with the warm baked pieces of peaches and hint of rosemary. Get a bucket of good vanilla ice cream for an easy yet gorgeous summer dessert. Baking this galette has become an annual ritual in my household, an ode to runaway summer!
Makes 1 x 9 inch circle.
1 ¼ cups all purpose flour
2 tablespoons powdered sugar
A pinch of sea salt
8 tablespoons butter, cold and cut into ½ inch pieces
2 tablespoons to ¼ cup ice water
1 egg beaten with 1 tablespoon water for brushing
4 to 5 peaches, peeled, and cut into thin wedges
2 tablespoons honey
1 tablespoon cornstarch
½ teaspoon rosemary, finely chopped
A sprig of rosemary for decoration
Place the flour, powdered sugar and salt in a large bowl or the bowl of a food processor, and mix well.
Add the butter and combine well using a pastry cutter, or alternatively pulse in the food processor, until the mixture becomes crumbly.
Add the water little by little, and continue mixing until the dough comes together and cleanly detaches from the edge of the bowl.
Flatten the dough by hand into a disk, cover and refrigerate for about half an hour.
In the meantime, prepare the fillings. Mix the peaches, honey, cornstarch, and chopped rosemary in a bowl and gently stir to combine well. Set aside.
Preheat the oven to 350F. Using a rolling pin, spread the dough 1/8 inch thick, making an 11 inch circle on a floured work surface.
Transfer the dough immediately onto a baking sheet lined with a piece of parchment paper. Place the peaches from the centre outward, making circles, leaving 2 inches from the edge of the dough. Fold the edges and pleat to enclose the galette.
Brush the top of the galette with egg wash, and bake on the centre rack of the oven for about 35 to 40 minutes or until golden brown.
Serve warm or at room temperature. Best served topped with vanilla ice cream.
Adapted from Tartelette.