Once the peaches and apricots are in season, make this rustic and delicious galette. Galette is a free-form pie with a filling that can be savory or sweet. This dessert is so easy to put together, all you need is a few simple ingredients.
The dough recipe was adapted from here: https://www.finecooking.com/recipe/all-purpose-galette-dough
I find that this dough recipe turns out really buttery and flaky, and it’s all-purpose, which means it’s great for savory or sweet fillings. The recipe has a slight adjustment which is using dairy free margarine instead of butter. This doesn’t change the texture of the dough.
You can prepare the dough ahead of time because it freezes well and can be refrigerated up to two days before using.
Rustic and delicious galette with fresh apricot and peach filling.
- 1-1/2 cups unbleached all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 9 tablespoons cold margarine, cut into 1/2-inch pieces
- 4 to 5 tablespoons ice water
- 4-5 fresh peaches
- 6-8 fresh apricots
- 1/2 cup sugar
- 1 tablespoon lemon juice (optional)
- 3-4 tablespoons corn starch
If using a food processor:
Pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.
To work by hand:
In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the margarine into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbs. of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
For both methods:
Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)
Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
Before rolling, make sure the dough is at room temperature. Roll the dough out to a 12-inch round. Transfer to a baking sheet lined with parchment paper and chill while preparing the filling.
In a bowl, toss together the fruit with other filling ingredients.
Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in. Make sure there are no holes in the dough, or the filling will come out when baking. Brush pastry generously with egg or water and some sugar on the crust.
Bake for 35 to 45 minutes, until the crust is golden. Cool for at least 20 minutes before serving. Best served warm.
The dough recipe was adapted from:
The filling recipe was adapted from: