Recipe for Galette Filling
- 4 large peaches, skinned and sliced
- ½ pint raspberries
- ½ pint blueberries
- Juice of ½ lemon
- Zest of ½ lemon
- 1 tablespoon butter
- 1 + tablespoons sugar plus more for sprinkling on top at the end
This dough recipe was adapted from Baking with Julia. Using the food processor method, I find that I can make the dough in less than five minutes. However the dough must be made in advance and allowed to chill before baking.
Recipe for Galette Dough
(makes 1 large 10” galette)
- 3 tablespoons of sour cream
- 1/3 cup ice water
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon sugar
- ½ teaspoon salt
- 7 tablespoons cold unsalted butter, cubed
Step-by-Step Baking Instructions
1. Add the dry ingredients to a food processor and pulse them until combined.
3. Mix the sour cream, vanilla, and ice water together to form a slurry.
4. While running the food processor, pour the wet ingredients in through the feeding spout. Pour steadily and swiftly to incorporate the liquid without over working the dough. Stop the machine before the dough even fully comes together. It should be wet in some areas and dry and crumbly in others.
5. Pour the dough out onto a sheet of plastic wrap and pat it into a disk. Use the edges of the plastic wrap to push the dry areas into the wet areas until the dough feels consistent. Do not knead the dough…simply coax it around until it holds loosely together.
6. Seal the dough within the plastic wrap then squish it down a little to form a tight patty. Put the dough in the refrigerator and allow it to rest for at least 2 hours or ideally overnight.
7. Skin and peel four large peaches. To skin peaches, carve an X in the skin on the bottom, drop them in boiling water for 30-60 seconds, then plunge them into ice water before easily peeling away the skin.
8. Slice the peaches and toss them in a bowl with the raspberries, blueberries, lemon juice, lemon zest, and sugar.
9. Roll out the galette dough into a circle. Trim rough edges. Or don’t trim the edges at all for the most rustic look.
10. Pour the fruit mixture into the center of the dough circle and pile it into an even mound.
13. Brush the dough lightly with water and sprinkle it with 1 T or more of sugar. Better yet, sprinkle a little sugar over the entire top of the galette.
14. Bake at 400° on a parchment lined pizza (or sheet) pan for 40-60 minutes or until the crust is a deep golden brown and crispy all around.
15. Allow the galette to cool on the pan for at least 10 minutes then transfer it to a wire rack to cool.
Ideally, eat a galette warm after baking. This particular dessert pairs well with a dollop of crème fraîche, sour cream, yogurt, or vanilla ice cream on each slice.
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