Galettes are perfect for this time of the year where fruits are at their best. If you want to make them ahead of time, you can either make the dough and store it in the freezer well wrapped for up to three months. Just take it out and place it in the fridge the night before you want to bake it. You can also freeze the pies fully assembled just before baking and pop them in the oven when the days are getting colder and colder and you long for a slice of warm pie. I love this pie crust because it’s easy to make, there’s no need for any equipment but a rolling pin and your hands, and it’s super flaky. —stephanie⎜pinotte food blog
(225 g) very cold unsalted butter, cut in small cubes of about 2-3cm
1 1/4 cups
(162 g) all-purpose white flour
1 1/4 cups
(144 g) all-purpose whole wheat flour
(125 ml) very cold water
(5 ml) salt
Filling + assembly
(80 ml) bourbon
(100 g) brown sugar
(2.5 ml) salt
sprigs of thyme
large egg yolk
(15 ml) heavy cream
a few pieces of raw cane sugar for sprinkling
a few extra sprigs of thyme
In This Recipe
WHOLE WHEAT PIE CRUST
To make sure the butter stays really cold while you make the crust, place the butter in the freezer for a few minutes while you prepare the other ingredients. To do so, you don’t need a bowl, just measure your flour and dump it on a clean working surface in a rectangular shape approximately 2 cm thick. Then, add the salt to the water and stir to dissolve. Set aside.
Evenly distribute the cold butter cubes over the flour and toss them around a little in the flour so that it doesn’t stick to your rolling pin. Start rolling with the rolling pin to create flat pieces of butter. These will create extra flakiness when baking. Pull the dough back together with your hands to recreate the original rectangle and drizzle a spoon or two of water over the dough. Roll one more time and pull the dough back together. Drizzle a few more spoons of water. Continue rolling and adding water. When the dough starts holding together after a few rolls, instead of just gathering the dough, start folding it in two over itself. Keep rolling and folding until the dough holds together and there are no more dry bits. You might still see pieces of butter, that’s perfectly fine! You don’t want to overwork the dough, just make it smooth.
Cover it with plastic wrap and refrigerate for at least an hour or overnight.
BOURBON THYME CARAMELLY PEACH FILLING
To cut the peach in slices, follow the natural indent of the peach to cut it in half. Using your hands, twist one side of the peach holding the other and it should pull apart. Remove the pit with your hands or a spoon if needed. With each halves flat surface on a cutting board, cut slices lengthwise.
In a small pot, place the bourbon, brown sugar, butter, salt and thyme springs. Cook constantly stirring over medium heat until the butter is melted. Place the peach slices in the pot and stir to coat them.
Let them soak while you’re waiting for the pie crust to chill.
Dust a clean working surface with flour and starting rolling the dough, turning 90° after each few rolls to make sure it doesn't stick to the surface, adding a bit of flour below and over the dough as needed. Once the dough is about 4-5 mm thick, you are ready to cut it the make the galettes. Find a round object that is about 16-18 cm of diameter. Before cutting, make sure that you can fit 4 circles on the dough. If not, roll it a bit thinner or use a smaller object. You want to avoid rolling the dough a second time, since it’ll be tougher and the galettes might not keep their beautiful shape in the oven.
Once you have your pieces of dough ready, place them on a baking sheet that’s either greased or covered with parchment paper. Fill the center of each dough with 1/4 of the soaked slices of peach, leaving a 4 cm border. Fold the border over the fruits making little folds to create a roundish shape. Put the galettes in the fridge for 20 minutes so that the dough can firm up. Heat the oven to 375°F.
Make an egg wash by mixing the egg yolk and cream in a small bowl. Brush it over the galettes and sprinkle with raw cane sugar. Place a small sprig of thyme in the center of each and bake for 40 to 50 minutes, rotating the baking sheet half-way through.