My husband walked into the kitchen and watched me as I peeled peaches.
“What are you making?’
“Peach Gal-ette,” I responded.
He made a face.
What Is Peach and Raspberry Galette?
“You know what that is?” I asked. I was surprised, because I didn’t know what it was, just that it looked good in the magazine picture, like flat, open-faced pie. The open-faced part appealed to me because I’m no wizard with pie crust.
“No, but I don’t like weird dough things. Like, strudel. Whoever thought that was a good thing? It ruins the fruit. ”
My husband loves fruit, and fruit pies, but he doesn’t like a lot of crust. Of course, I’m the opposite.
“Could you give this a chance?” Now, I was getting frustrated.
“What’s in the dough?”
I rattled off the ingredients. “It sounds like pie crust,” he calculated. “Maybe it’ll be okay.”
I hoped so too, because it isn’t easy to cook for a food critic.
Whatever, It’s Good
Result? The galette was delicious. Amazing. I could hardly believe it was “as easy as pie,” No, even easier, because there isn’t a top crust.
“Galette” comes from old French, which translates to “pebble.” In France, a galette is a bread pancake, or a crusty cake.
It’s All About the Dough – and Fresh Ingredients
The dough in this recipe bakes like a puff pastry, but it doesn’t have the chew of a strudel. It’s a bit thinner, and the peaches hold their own, not being overwhelmed by the pastry.
Chilling is essential to getting the proper texture, so don’t skip that step.
Best of all, this recipe isn’t overly sweet. It’s what you’d expect from traditional European cooking, and a refreshing break from the sickly sweet that has become the norm in stateside cooking.
Add some vanilla ice cream and serve the galette warm. You’ll be in love!
This recipe appeared in the magazine, Daphne’s Diary, No.5-2018. I’ve adapted it to U.S. Customary measurements.
Peach and Raspberry Galette
- 4 peaches
- 1 tsp. vanilla extract
- 2 tbsp. sugar
- 1 tbsp. lemon juice, fresh
- ⅛ tsp. salt (pinch)
- 8 tbsp. butter (1 stick), cold
- 1 ¾ c. flour
- ¼ c. water, cold
- ¼ c. sugar
- 1 tbsp. flour
- ½ pint raspberries
- 1 tbsp. powdered sugar (optional)
- Peel and slice the peaches over a wide bowl to catch the juices.
- Add to the bowl the vanilla, sugar, lemon juice, and salt. Set aside.
- Cut the cold butter into small cubes (about 1/4 cubic inch), and place in a small bowl.
- Add the flour and sugar. Use a pastry blender or fork to cut the dry ingredients into the butter, so that the butter is coated with the flour and sugar.
- Pour the cold water over the mixture and combine until the dough can be shaped into a ball. It won't be smooth and perfect; that's okay.
- Wrap the dough in plastic and chill for an hour or more.
- Cover your working surface with a dusting of flour. Roll out the dough into a large circle, about 2-3 inches larger than your pie plate.
- Position the rolled out dough over the pie plate so that the dough hangs evenly over the rim.
- Sprinkle 1 tbsp. flour over the dough in the pan. Arrange peach slices in a circular pattern atop the dough, then pour in the juice.
- Fold the edges of the crust up over the filling to form a shell, leaving the center of the pie open.
- Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly.
- Remove and cool a bit. Add raspberries to the top of the filling. Sprinkle the galette with powdered sugar, if desired.
- Serve warm with vanilla ice cream and additional raspberries.
Daphne’s Diary is published as an independent magazine. Copies of various issues are available on Amazon. It’s a beautiful publication, filled with artwork and personal essays. It is designed to look like a scrapbook – something you will want to keep!
Click on the photo for more information.
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