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Author Notes: This is a delicious and fresh galette made with seasonal ingredients, perfect for any gathering - large or small. —HewnBread
Makes 1 galette
cups all-purpose flour
cup ice cold water
teaspoon vanilla extract
cup Plugra butter, cut into small cubes
- In a medium bowl, add the salt and flour.
- Using a bowl scraper, slowly pour in the water and mix until the water is absorbed, then add the vanilla extract.
- Using your fingers slowly add the butter to the flour and squeeze the butter to mix into the dough. A food processor could be used to slowly add the butter, but it is better to gently mash in the butter so it evenly coats the flour mix
- Once all the butter is added, there will still be visible patches, flatten the dough into a saucer and wrap with plastic and let it rest in the refrigerator for 1 hour, or let it sit overnight.
- While the dough rests prepare the seasonal fruit.
peaches, pit removed & sliced 1/4 thick
teaspoon vanilla paste or extract
teaspoon cornstarch or flour
- In a medium size bowl add the cut peaches (or seasonal fruit).
- Sprinkle with the salt, add the vanilla, sugar and corn starch.
- Stir with a wooden spoon and let the fruit macerate (5-10 minutes).
- PUTTING IT ALL TOGETHER: Preheat oven to 350.
- After the dough rests, lightly flour a counter and roll the dough out to a thickness no more than 1/4 of an inch.
- Use a cereal bowl to cut circles of dough
- Place the rolled, cut rounds on a cookie sheet lined with parchment paper.
- Spread them out so there is 1 inch between each round.
- Take 2 spoons worth of fruit (peaches) into the center of the rolled out dough. Leave about ½ inch around the edge of the dough so you can fold the edge over itself to create a crust.
- Start at one edge of the fruit filled dough, and fold the crust over, ¼ inch to shape a natural crust. This will allow the fruit to stay inside the galette. Don’t worry if it looks rough or ugly, it is just meant to create a lip that will keep the fruit in the middle.
- Bake in the oven for 12-15 minutes until the crust is golden brown and the bottoms have been cooked through.