Peach Galette Recipe With Fresh Ripe Peaches
Recipe for Rustic Peach Galette With Fresh Peaches & Free-form Crust
Aug 19, 2008
One of summer's best and easy peach desserts, this Peach Galette is sure to please peach lovers of all ages. Add a little fresh whipped cream and this free-form rustic dessert is done!
What is a Galette?
The French galette in its most basic form is a simple pie crust, rolled into a circle, square or whatever shapes suits the baker. Most often it has only sliced or halved fruit or vegetables layered or piled on top. The rustic pie/pastry crust is then pulled up around the fruit in a free-form fashion and baked until the fruit is tender. There are no right or wrong ways to form this galette. It is usually an expression of the bakers personality.
Galette ~ Pie or Tart?
Because the galette is made with pie crust, it could be confused for a pie. However, it doesn't need a pie pan. Some call it a tart as some recipes use a sweet tart dough. In addition, it isn't rolled and fluted like a pie. Whatever the name, the galette's simplicity lies in the fact that it doesn't have to be perfectly shaped. It doesn't need a pie pan or be fluted or crimped. How much simpler can this peach galette be?
Galettes ~ Custard Filling, Jam Filling or No Filling?
As mentioned above, most galettes are pure and simple fruit desserts. That's all that's needed except for maybe a few tablespoons of sugar for sweetness. An easy custard filling can also make a world of difference in an otherwise bland galette. Likewise, a bit of sweetened jam slathered on the pie crust before the fruit is added is a pleasant surprise when the galette is sliced open!
Baking With Fresh, Frozen & Canned Peaches is a must read before making this Peach Galette. It has a lot of useful information on how to peel peaches, how many peaches are in a pound, etc.
Peach Galette Recipe with Fresh Peaches
- 1/2 batch of the Best Ever Pie Crust Recipe. (This recipe makes enough for 4 crusts. It can be divided for this recipe or freeze the extra crusts.)
- 2-4 fresh ripe peaches depending on the size, peeled, pitted and sliced
- 2-4 Tablespoons white sugar depending on the tartness of the peaches
- 2 Tablespoons jam of choice (optional)
- 1 Tablespoon castor or coarse sugar for dusting
Custard Filling (optional)
- 1 large egg, lightly beaten
- 1 Tablespoon melted butter
- 1 Tablespoon sugar
- 1/2 teaspoon almond or vanilla extract
- 1/4 cup cream or half & half
Directions:
- Preheat oven to 400 degrees F.
- Prepare a baking sheet with parchment paper or non-stick silpat liner.
- Place the peach slices in a bowl and toss with sugar, more or less, to taste.
- On a floured surface, roll out pie crust to approximately 14" in diameter. Leave the egdes ragged or trim them as desired. Transfer pie crust to the prepared pan. The edges will fall over the sides, but it will be folded over the filling later on.
- Using a 9" inverted bowl or pan lid, lightly mark the inside of the pastry crust. Be careful not to cut through the dough. This will be used a guide or template for the jam and or fruit filling.
- If using the optional jam, spread it evenly over the pastry crust within the circle.
- Layer sliced peaches inside and around the circle until it is full.
- This is the time to add additional and optional ingredients like; sliced and toasted almonds, blackberries, plums, cherries, raspberries, raisins, etc.
- Moisten the edges with a small amount of water and carefully fold up, pressing and folding the edges in a pleasing pattern.
- Sprinkle with 1 Tablespoon of castor sugar for a rustic look.
- If the galette is just fruit only with no custard filling, then bake it at 400 degrees for approximately 40-50 minutes or until the fruit is tender.
- If the galette will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 25 minutes and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of fruit juice the galette has produced, some of it may need to be spooned out to make room for the custard. Don't worry if it doesn't all fit. Some is better than none. Bake for another 15-20 minutes or until custard is set.
- Remove from the oven. Let cool for 10-15 minutes before transferring to a wire rack to cool.
- This galette is best served the same day, but if there are any leftovers, they should be refrigerated.
- Serve with a dollop of fresh whipped cream or ice cream.
- Serves 6-8.
More Simple Peach Desserts can be found here:
Peach Cobbler Recipe made with Fresh Peaches: This is another easy recipe with a sweet biscuit dough topping.
Peach Crisp Recipe made with Fresh Peaches: Another peach dessert with a simple sweet crisp top.
Peach Pie Recipe made with Fresh Peaches: The king of summer pies, make this peach pie with either a double pie crust or get fancy with a lattice crust.
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