Quand on a pas ce que l’on aime, il faut aimer ce que l’on a.
Want what you have and you will have what you want.
I have flour and butter and sugar and peaches and I want to make a peach galette.
Don't let the fancy French name frighten you. It's only a pie without a pan. That's all. Slicing the fruit into wedges and arranging them in a circular pattern is a little fancy but not hard to achieve and the crust is other-worldly.
This is Jacques Pépin's recipe for galette, originally published in Food and Wine Magazine in 1994, and it makes the flakiest crust I've ever eaten. So flaky in fact, that when taking a bite, I accidentally inhaled a flake of crust. The fly-away flake hit the back of my throat and I choked a little.
"I'm okay," I said between gags and as my family carried-on dismissing my flaky mishap.
I don't want you to choke as your loved ones go about their day, so beware dear ones, it's that flaky.
I followed Jacques's recipe to a "T," except I used blueberry preserves to glaze the fruit, rolled my dough between plastic wrap, and substituted peaches for plums.
I bought these peaches from Woolf Farms. I'm fortunate that Woolf Farms, along with many other quality vendors, has a booth at a local farmer's market in my area. I bought the tastiest blueberries from them and told the woman behind the booth that I planned to make peach pies, too.
"You might like seconds then?" she asked.
"Seconds?" I said.
Seconds are peaches that are slightly blemished, reduced in price, and perfect for making pies. I bought a big bag of seconds and they were so sweet and juicy. I'll take seconds first every time.
Farmer's Market Peach Galette Recipe
- plastic wrap
- sheet pan
- Rolling Pin
- 1 ½ cups all-purpose flour
- 1 ½ sticks cold, unsalted butter cut into ½-inch pieces
- ¼ tsp salt
- ⅓ cup ice water
Peach Galette Filling
- ¼ cup plus ⅓ cup sugar
- 3 TBSP ground almonds
- 3 TBSP all-purpose flour
- 2 ½ lb ripe peaches; halved, pitted, and cut into ½ -inch thick wedges
- 3 TBSP unslated butter, cut into small bits
- ½ cup good quality preserves (apricot, peach, plum, blueberry), strained if chunky or seedy
To Make the Pate Brisee
- Put the flour, butter, and salt in a food processor and process for 5 seconds. The butter should still be in pieces.
- Add the ice water and process for 5 seconds longer, just until the dough comes together. The butter should still be visible.
- Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval (about ⅛-inch thick), or sandwich the dough between plastic wrap for easier rolling.
- To roll out the dough using the plastic wrap method, line your board or counter with two large, slightly overlapping sheets of plastic wrap. Sprinkle with a little flour if needed. Place your ball of dough on top of the floured plastic wrap. Place two more pieces of plastic wrap over your ball of dough and roll to desired shape and thickness.
- Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400° F.
To Make the Peach Galette Filling
- In a small bowl, combine ¼ cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge.
- Arrange the peach wedges on top of the rolled pate brisee and dot with the remaining 3 tablespoons of butter. Sprinkle all but 1 teaspoon of the remaining ⅓ cup sugar over the fruit.
- Fold the edge of the dough up over the peaches to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.)
- Sprinkle the border with the reserved 1 teaspoon of sugar.
- Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned.
- Evenly brush the preserves over the hot fruit. Let the galette cool. Slice and serve.