Adapted from Amanda Hesser’s Peach Tart recipe, the pastry was changed to one my mother taught me. Peaches aren’t available year round, so I used canned. To help balance the increased liquid and sweetness of canned peaches I decreased the sugar and flour and added cornstarch to the topping. Every year we can fresh peaches in a light sage syrup and I love these flavours together so I added sage to this recipe! The pastry is flaky and the salty-sweet crunchy topping is a little extra savoury with the sage. I suggest serving with yogurt to balance the sweeter fruit. —Margaret
1 hour 10 minutes
a 10-inch galette
For the Pastry:
cold water, approximately
For the Filling, Topping & Garnish:
canned peach halves, drained
fresh sage leaves, plus extra to snack on!
olive oil, for frying
In This Recipe
For Pastry: Mix flour and salt in a bowl. Cut in butter and lard with knife or pastry cutter until the fat is about the size of peas. Add water, a little at a time, while loosely mixing butter/flour mixture and water with your fingers. Do not over mix, you should still be able to see bits of butter and lard throughout.
You may need a little more or less water - you want to have a shaggy dough that is not too sticky but if you press it together in your hand it will stick together nicely.
Wrap in plastic and put in the fridge for an hour, while you prepare the filling. Alternatively, the dough can be made ahead and taken out of the fridge when you are ready to make the pie.
For Filling: Drain canned peaches and either leave as halves or slice each half into 3 or 4 making sure they aren't too thin (I sliced each half in 3). Set Aside.
For Topping: Mix sugar, flour, cornstarch, salt and dried sage in a bowl. With your fingers, crumble in the 2 tablespoons of butter - rubbing it until it is an even, crumbly mixture. Set aside.
For Garnish: Pour olive oil in a small frying pan so it is a 1/4 to 1/2 inch deep. Heat on medium-high. Once warm, add sage leaves and cook until they start to lightly brown (1-2 minutes). Remove from oil with slotted spoon and drain on a paper towel. Sprinkle with sea salt and let cool.
To assemble, roll out pastry to a 1/4-inch thick, turning a quarter turn every couple of rolls to make a circle. Line a baking tray with parchment and lay out the pastry. It will hang over the edges but you will fold them up so the galette will fit on the tray.
Take the sliced or halved peaches and arrange them to cover the bottom leaving about 2-inches of pastry around the edge. Once all the peaches are down, fold the 2-inch pastry edge inwards to keep the fruit in. It will cover the outer edge of peaches while leaving the middle open.
Make a wash by beating the egg with a bit of milk and brush it over the pastry edge you folded up. Sprinkle the sugar/butter topping over the entire galette (on the pastry too!). It will seem like a lot but use it all - you won’t regret it!
Bake in an oven pre-heated to 425F for 35-40 minutes. The pastry should be golden and the filling bubbling. Allow to cool (this will help it firm up a bit) before moving to a serving plate. Use the parchment paper to help slide it of the baking tray.
Top with sage chips. Serve with greek yogurt, or even double cream for something a little extra special. Make sure everyone gets a couple of the crispy, salty sage chips with their slice!