Carmela’s Peach Galette Recipe

Galette is a term used in French cuisine to designate various types of flat, round or free form crusty  cakes. They are a simpler, less formal, easier-to-assemble version of pie and fruit tarts that consist of a thin layer of fruit, baked on a buttery, crisp crust. Instead of using a pie pan, the pie crust is spread out on a baking sheet, the fruit filling is placed in the middle, and the edges of the pie crust are folded up and in to hold in the fruit. Here is a recipe for a delicious peach galette by  Carmela Vitullo, our president’s mom and baker extraordinaire. Hope you enjoy it as much as we did. Bon appetite :)

Peach Galette Recipe from the Mosaik Blog

Ingredients

1 1/3 cups all-purpose flour

1 tsp. sugar

1/4 tsp. salt

1/2 cup butter, chilled and cut into 1/2″ pieces

1/4-1/3 cup ice cold water

In a food processor, stir together the flour,sugar and salt.  Add the  butter and pulse to blend the mixture until it resembles course meal. Drizzle water slowly over mixture until dough comes together.  Add more water if required.  Gather dough into a ball, flatten into a 5″ disc, wrap in plastic and let it rest in fridge for 1/2 hour or chill for up to 2 days.

Peach Galette Recipe from the Mosaik Blog

Filling

4 3/4 cups of sliced peaches

1/3 cup of sugar

1 tsp. lemon juice

1/4 tsp. salt

1 tbsp. cornstarch

Coarse sugar(optional)

1 egg beaten

Roll out pastry to approx. 12″ circle.  Add some flour to make rolling easier.  Transfer to baking sheet lined with parchment paper.  In bowl stir together fruit, lemon juice, sugar, salt and cornstarch, toss to coat evenly.  Pile in the middle of the pastry and spread it out leaving 1-2″ border.  Fold edges of pastry up and around fruit and pleating the dough. Brush edges of pastry with egg.  Sprinkle with coarse sugar.(optional) Bake 375F for 1 hour or until golden and bubbly.  Let it cool and serve.

Enjoy! :)

Carmela

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