22 August 2019

Peach Galette - Rustic Peach Pie

Peach Galette - Rustic Peach Pie / www.delightfulrepast.com

Anything with perfectly ripe yellow peaches is my favorite summer dessert. Peach Pie with Lattice Crust is wonderful, but it takes a bit of time to roll out two disks of pastry and to cut and weave the lattice. There was no time for that today, so I made a Peach Galette or Rustic Peach Pie. Part of my Streamlined Cooking!

I've made it free-form on a baking sheet, as I did here with the Tomato Galette, but my favorite way is in a 9-inch Pyrex glass pie plate. Just roll out the pastry to a 14-inch circle on parchment paper, set your pie plate face down on it, flip it over and press it into the plate without stretching the pastry, and there you have it.

You'll find a bunch of peach desserts on my Recipes index page or by using the "Looking for Something?" search box in the sidebar. What is your favorite summer fruit, and what do you like to do with it?


Peach Galette - Rustic Peach Pie / www.delightfulrepast.com

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Peach Galette - Rustic Peach Pie 


(Makes one 9- to 11-inch round tart, 6 or 8 servings)

Pastry

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/8 teaspoon non-GMO baking powder
1 stick (4 ounces/113 grams) chilled unsalted butter, coarsely shredded
1/4 cup (2 fluid ounces/59 ml) ice water
1 tablespoon apple cider vinegar

1 tablespoon additional ice water, only if necessary

Filling

2 pounds (32 ounces/0.9 kg) perfectly ripe yellow peaches
1/3 cup (2.33 ounces/66 grams) plus 1 tablespoon sugar, divided
2 tablespoons unbleached all-purpose flour, divided
1/8 teaspoon salt
1/4 teaspoon cinnamon

About 1 tablespoon milk or cream

1 In medium bowl, whisk together flour, salt and baking powder. With fingers, work grated butter into flour mixture until it has the consistency of coarse meal with some pieces the size of small peas.

Note: Or, if you have a food processor, you can make the crust with it just as directed for the Tomato Galette.

2 Mix the ice water and vinegar and sprinkle onto the mixture, tossing lightly with a fork. Use additional ice water if mixture is too dry. 

3 Turn dough out onto a square of plastic wrap. Form it into a 5-inch disk; double wrap. Refrigerate for at least 30 minutes or up to three days. (Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 

4 Preheat oven to 400F/205C/Gas6. Cut a 14-inch square of baking parchment paper. Lightly flour it and roll out the pasty to a 14-inch circle about 1/8 inch thick. Don't worry about ragged edges; they'll add character. Transfer pastry on parchment to an ungreased 18x13x1-inch half sheet pan or a large rimless baking sheet OR, as I did, a 9-inch Pyrex pie plate. Place in refrigerator while preparing the peaches. 

5 Peel peaches or not--I don't--and slice into a medium bowl. In a tiny bowl, combine 1 tablespoon of the sugar with 1 tablespoon of the flour; set aside. In another tiny bowl, combine remaining 1/3 cup of sugar with the salt and cinnamon. Take out 1 teaspoon (for sprinkling on top later); stir the remaining 1 tablespoon of flour into the larger sugar mixture. 

6 Remove the pastry from the refrigerator. Sprinkle the tablespoon-each sugar-flour mixture evenly over the pastry, leaving a 1.5-inch border uncoated. If using the pie plate, rub the mixture on the sides as well as the bottom of the pastry. Stir the larger sugar mixture into the peaches and pour them into the center of the pastry, spreading them out, leaving a 2-inch border (if you're not using the pie plate). 

7 Bring that border up over the peaches a little at a time, sort of "pleating" as you go. Don't worry about making it look good. It will be rustic and beautiful.

8 Brush the crust with a little milk or cream and sprinkle on the reserved teaspoon of spice-sugar. Bake for about 50 minutes or until the pastry is crisp and well browned and the fruit is bubbling. Let cool on baking sheet on wire rack for 15 minutes before removing tart from parchment-lined baking sheet. Serve warm or room temperature. 

And, for no reason at all, here is my little watercolor sketch of our darling boy as a storybook character.

Peach Galette - Rustic Peach Pie (AND, for no reason at all, this watercolor sketch of my cat as a storybook character) / www.delightfulrepast.com



Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean


47 comments:

Thomas "Sully" Sullivan said...

Hope there’s some glurp deep down under that peachy keen artistic display! Glurp is the glue that mediates the difference between flour-based foods and fruit-based foods…though I’ve been known to scarf down glurp all by its lonesome. Have to tell you, your summer cravings for peaches stirred something atavistic in me about a year ago, and I’ve been eating peach yogurt and peach slices ever since. And that’s another fine watercolor – hiking cat – clearly the potential for another new career as an illustrator. You should take samples of your work to a writers convention for YA or children’s books.

Jean | DelightfulRepast.com said...

Sully, thank you so much. AND for the suggestion. It had not occurred to me. Glad to have spurred you on to a peach habit! Also appreciate your reminding me of a seldom-seen word (atavistic) that really has no substitute.

Richard Sheppard said...

Add a scoop of ice cream and count me in! I've made galettes with your crust recipe before and they turn out great. Might have to toss a few blackberries in the mix too! ;-)

Jean | DelightfulRepast.com said...

Thanks so much, Richard! Blackberries are always wonderful, too, but they were sooooo expensive last week, I just said No!

Pauline Wiles said...

Jean, this looks amazingly delicious, as usual. There's nothing I'd like more today, with my afternoon cuppa!

Jean | DelightfulRepast.com said...

Thank you, Pauline. I couldn't resist having it for breakfast!

Angie's Recipes said...

Definitely a MUST make before the stonefruit season is over. Your galette looks fantastic, Jean.

Jean | DelightfulRepast.com said...

Angie, thanks. Yes, I'm trying to make lots of things before the season ends!

TONY said...

Do you grow your peaches, Jean? You may well have mentioned that before. I forget sometimes. Old age coming on. This looks delicious. I like the rustic look. A Van Gogh sunflower painting look about it. All that passion and inner feelings coming out. I know you do put a lot of passion into your baking. Another good one. All the best best, Tony

Cocoa and Lavender said...

I’m with you - when peaches are in season there is nothing else that will turn my head! Love this crostata - similar to the one I made earlier this week (as per usual, I used more sugar... bad habit of mine, I know...). But what I love about reading your posts is that I always learn some new technique or way to look a thing things. Thanks! And I love your watercolors - so glad you are sharing them with us!

Jean | DelightfulRepast.com said...

Tony, thanks so much. No, I don't grow my own peaches. Wish I did, but I don't know where we'd put another tree. I just learned a neighbor across the street has a little peach tree that just started bearing this year, so perhaps I'll be able to enjoy her peaches in the coming years--and without the work!

Jean | DelightfulRepast.com said...

Thank you, David. I love it when readers can pick up something useful here, in addition to just a recipe. Thanks about the watercolors as well--I'm sure some people think "What does this have to do with the recipe?" when they see my non-food watercolors! :D

Mariette VandenMunckhof-Vedder said...

Dearest Jean,
That is indeed a simple and delightful recipe for serving Peach Pie different!
Thank you for sharing this and also for visiting me.
Hugs,
Mariette

April J Harris said...

I am really enjoying your drawings, Jean. They put me in mind of Beatrix Potter! Your Peach Galette looks beautiful, and I love how easy it is to put together - no worrying about perfectly crimped pastry edges! Peaches are a real favourite of mine. Thank you so much for haring with the Hearth and Soul Link Party.

Jean | DelightfulRepast.com said...

Mariette, thank you so much. Will definitely be visiting again!

Jean | DelightfulRepast.com said...

Thank you, April. I'm so glad you're enjoying my little watercolor sketches. I'm always anthropomorphizing animals, so putting clothes on them a la Beatrix just feels right to me. Love Hearth and Soul and always appreciate the opportunity to share my recipes.

Mariette VandenMunckhof-Vedder said...

💛

Dee | Grammy's Grid said...

Thanks so much for linking up your pie recipe at the #WednesdayAIMLinkParty 43. Shared.

Jean | DelightfulRepast.com said...

Thank you, Dee. All social media shares are much appreciated!

Marisa Franca @ Allourway said...

Love rustic desserts especially a pie. Just make a flakey dough and a superb filling. I've got some peaches waiting for me -- I'm making your recipe roday.

Margie said...

Another yummy peach dessert!

This weekend is the Winona Peach Festival. I've never actually gone because I'm not a big fan of crowds. So maybe I'll have my own peachfest at home!

Jean | DelightfulRepast.com said...

Marisa, thank you, I hope you'll love it! I'm making another one this afternoon--can't wait!

Jean | DelightfulRepast.com said...

Thanks, Margie. I'm not a big fan of crowds either and avoid anything called a "fest" or festival. Great plan to stage your own peachfest at home!

Red Rose Alley said...

There's nothing like a good peach pie. I love all the ingredients, and the I think cinnamon makes everything taste better. When Nel lived in Georgia, she made peach pies often. Your peach pie looks scrumptious, Jean. Would love a piece to go with my coffee this morning. Your kitchen must smell good all the time. : )

Have a nice and relaxing weekend.

~Sheri

Jean | DelightfulRepast.com said...

Sheri, thanks so much. Baking with peaches all the time does keep the kitchen smelling good! :D Peaches are just the best--especially when they're not overwhelmed by too much sugar and spice.

Susan J Meyerott, M.S. said...

Haha, Jean! Your whimsical 'boy' is delightful indeed! It adds to the lightness of a summer dessert. We're all having fun now!

Jean | DelightfulRepast.com said...

Sue, thank you for your encouragement!

Lowcarb team member said...

Who doesn't like peaches, thanks for the recipe,
… and I do like your watercolour sketch.

All the best Jan

Jeanie said...

I adore the painting of your sweet boy, all dressed up as a character! You really capture cat-hood! And the pie looks delish. Love crusts that fold up!

Jean | DelightfulRepast.com said...

Jan, thanks so much!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. And I love that word 'cat-hood!'

kitty@ Kitty's Kozy Kitchen said...

Your watercolor is just darling, Jean! You’re so talented in painting and baking. Your peach galette looks perfect! Please give me a slice with a cup of tea, and I’ll be happy.

Jean | DelightfulRepast.com said...

Kitty, thank you so much! Means a lot coming from you, a woman of many talents. I'd love to give you a slice of pie and cup of tea!

Tamago said...

Your peach galette looks so yummy! I like streamlined cooking :-) I don’t know if mango is a summer fruit but I like it — when I buy it in tropical area. Ones from nearby grocery stores are not so good....! Your kitty sketch is adorable :-)

Jean | DelightfulRepast.com said...

Thanks, Tamago. I didn't know when mango season is either, so I looked it up. Looks like some variety of mango from somewhere is available just about year round. Glad you liked the kitty sketch. I love your photos of your cats.

ellen b. said...

I enjoy rustic desserts and your Peach Galette looks delicious!

Jean | DelightfulRepast.com said...

Thanks so much, Ellen!

Darlene said...

Another fabulous recipe. I have made an apple galette before, must try the peach one now. Thanks. #SeniSal

Jean | DelightfulRepast.com said...

Darlene, thank you! I've got to get more peaches to slice and freeze while I can still get them!

Meditations in Motion said...

This looks beautiful AND delicious! We have so many ripe peaches right now. This would be the perfect way to use some of them. I will try this dessert recipe this weekend when we are having a dinner for a few friends.

Jean | DelightfulRepast.com said...

Thanks so much, MIM. I hope you and your friends enjoy it!

Phil in the Kitchen said...

That's like a half-open birthday present of loveliness. I love the way that filing looks. I almost bought some fine-looking peaches today but the man in front of me got all of them first. Apparently he's planning to make peach cocktails, which is nice for him but not so good for me.

Jean | DelightfulRepast.com said...

Phil, thank you. What a beautiful way to describe it! Sorry that guy snaked your peaches; better luck next time!

Kitchen Riffs said...

This looks terrific. And such a nice way to enjoy all the local peaches that are flooding our markets! Thanks.

Sandi@ Rose Chintz Cottage said...

That is a fine looking pie, Jean! I have made apple pie with a crust like that too. It is easier and does give the pie a rustic appearance. We are eating peaches here now too and we prefer them right out of the bowl. I have made many peach desserts over the years but we both find them much too sweet. But yours truly does look amazing! Enjoy this last week of August.

Jean | DelightfulRepast.com said...

Thanks, John. Hope I can get some more good peaches this week!

Jean | DelightfulRepast.com said...

Sandi, thank you. And I so agree with you, most peach desserts are waaaaay too sweet. I keep the sugar to a minimum! Saw a recipe the other day that called for insane amounts of sugar in both the peaches and the cake. It would have been completely inedible.

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