Little Peach Galettes

Even though fall is creeping up quick, I am trying to soak in all the goodness of summer I can. Peaches are the epitome of all things summer, to me, and this weekend I am clinging on to every last bit of it.

I made these galettes last week before we left for our trip and they are a super simple pie-like treat. The recipe comes together with a classic, flaky, buttery crust that lets the fresh peaches do their thing.

Little Peach Galettes

Makes 6, if you economize the pastry surface area. 

Just a few basic baking staples and fresh fruit make up this easy, homemade dessert. I use this recipe for the pie dough, the recipe below is half the quantity. 

1 stick butter (4 ounces), cut into small cubes and chilled

1 1/4 cups all-purpose of soft wheat flour

1/2 teaspoon salt

1/2 teaspoon sugar

2-6 Tablespoons ice cold water

Filling:

3 Peaches, cut into thin slices

1-2 Tablespoons sugar

tiny pinch of cinnamon

Using fingers, a pastry blender, or a food processor work the butter into the flour, salt, and sugar until the mixture resembles coarse crumbs with some larger (pea-sized) chunks of butter throughout. Add ice water a tablespoon or two at a time, mixing lightly or pulsing with a food processor just until the mixture comes together to form a dough when compressed. Gather the dough together, kneading once or twice just to combine. Divide the dough in half and press into two discs, wrap well with plastic and refrigerate for 1 hour before rolling out.

Roll out dough to 1/8 inch thickness. Cut out 6, 4-4 1/2 inch circles, gathering the scraps once, if necessary, and re-rolling. Chill rounds of dough on a baking sheet while you prepare the filling.

Preheat oven to 400*F and line a sheet pan with parchment of a silicone baking mat.

Cut the peaches into thin slices and toss gently with sugar and cinnamon. Arrange peach slices in the center of each rust, leaving a 1/4 inch of pastry around the perimeter. Fold and gather the edges of the dough around the peaches. Bake galettes in the center of the oven for 20-25 minutes or until the crust is golden and the peaches are soft and some of the juices start to bubble.

 

 

 

Pate Brisee recipe here.