Monday, September 10, 2012

Peach Galette

Peach Galette Recipe





Well, my mom, Kim, promised me a summer round-up post when I was with her and dad this weekend visiting their new home in Alexandria, VA.  But... here I am with this peach galette instead. Don't be too disappointed, we'll get her round-up post (and a classic potato salad recipe) soon and in the meantime you get this ah-mazing late summer peach recipe.  I highly recommend that you snap up any peaches that you can find and make this before it is too late!  I'm telling you, this is an amazing peach galette / tart / crostata... whatever you want to call it.  If you can't find peaches, substitute apples, but please oh please make this crust!  It is perfectly sweet and crumbly, and works so well with the juicy peaches.

Hope you all had a lovely weekend!  Ours was seriously fun, poking around my parent's new town and cowboying it up at the Jason Aldean and Luke Bryan concert on Saturday night. (PS if this Luke Bryan song doesn't get you dancing, I don't know what will!)  But, all this fun means that I don't have a ton of new recipes to share.  I'm going to try to be good and cook this week, but I have another weekend away starting on Thursday (celebrating a friend's wedding in New York and visiting with my girls)!

Peach Galette Recipe



Peach Galette

Crust (last seen here)
1-1/2 cup whole wheat flour
1-1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
3/4 cup (1-1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tablespoon milk
1 tablespoon graham cracker crumbs (reserve)

Filling
3-4 peaches, sliced
1 tablespoon sugar
Juice from a quarter of a lemon
1/2 teaspoon cinnamon
Roughly 2 tablespoons butter, broken into pieces

For the crust: Combine both flours, sugar, cinnamon and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1-2 hours. Can be made 2 days ahead. Keep chilled. (I made mine, then didn't use it for a few days and it was awesome!)

Cut the peaches into thin slices, and mix with lemon juice, sugar, and cinnamon.

Preheat the oven to 400°F.

Roll out the dough into a circle, about a 1/4 inch thick, on parchment paper.  Spread graham cracker crumbs over the center of the dough, leaving about 3 inches all the way around uncovered.

Arrange the peach slices into a circle, slightly overlapped.  Fill in the middle with peaches.  Dot with chunks of butter.  Transfer the galette, still on the parchment paper, to a baking sheet.  Brush the edges of the dough with a little bit of milk (or egg whites).  Bake at 400°F for 25 minutes.  Allow to cool before serving (with vanilla ice cream, obviously).


Peach Crostata recipe


4 comments:

  1. oh this just looks so good, I could def go for a slice for breakfast right now!!

    ReplyDelete
    Replies
    1. It was so yummy for breakfast... I just HAD to take the pictures of it in the morning before work, you know ;)

      Delete
  2. You had me at peach. Looks simply stunning.

    ReplyDelete

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