One measure of a true southerner is how they want their peaches prepared — simply. They are very aware that a good peach needs little more than a bit of sugar. This includes baked peaches. No additional flavors are required. This peach galette fits these requirements. A little bit of crust, sweeten the peaches, add a little corn starch to keep it from being too runny and you are done.
Notes on the Ingredients
Issue: The tart dough
Using the all-purpose perfect tart dough, a Peach galette is about as easy as it gets. After a significant amount of testing, this dough made with butter, egg and crème fraiche (or heavy cream) was easy to work with and produced a nice tasty flaky crust. The perfect tart dough recipe given here is for a savory tart. For a sweeter crust increase the amount of sugar as suggested. Alternatively, you may sprinkle the inside of the tart some before adding the fruit. This is discussed in the recipe below.
Of course, given that this is a free form tart, we have the flexibility to approach this with leftovers or with a fresh dough.
Method 1: Leftover tart dough
Previously, I discussed the Pear galette and commented that it appears that almost every tart recipe discusses that after rolling out and forming your tart you should save your dough for some other purpose. This is that some other purpose. In the pear galette, we determine that working with two balls of leftover dough works well and produces 4 servings. (See Issue below for details.)
Method 2: Fresh tart dough
The all-purpose dough recipe for 9″ tarts produces enough dough for approximately 4 galettes. Since the dough freezes well, make a full recipe and save some for later.
Issue: What are the proportions of fruit and pastry?
You want to make sure you do not have too much fruit. The recipe below calls for a “ball” of dough. I am considering a ball of leftover dough to be about the size of a peach, a little over 4 ounces (110-120g) in weight. For each ball, you want about a cup of fruit (approximately 240 ml). Pretty much any fruit and flavorings can work here.
Although I discuss using leftover dough, you can start with a new perfect pastry tart, if needed. One note, this pastry tart is not as sweet as some, so add a little more, or better, sprinkle the pastry crust with sugar before baking.
Hint: If you like to use printed recipes, print below, and use these photos on your mobile device.
Notes on Technique
Issue: How much do I roll the pastry out?
You do not want to roll the dough too thin, so the fruit juices stay inside. A quarter of an inch (half a cm) should be fine.
- 2 mounds of leftover tart dough (See note 1)
- 2 cups of sliced peaches
- 2 tablespoon corn starch
- 1 tablespoon lemon juice
- 3 tablespoon sugar (plus extra for sprinkling)
- Preheat oven to 400°F (200°C).
- Put your two mounds of dough on a floured board. Flatten the mounds of dough into discs. Stack one on top of the other on a floured board. Roll out the stack, rolling in all directions. The intent is to create a relatively round dough, but the beauty of this pastry is the rustic form is appealing and, of course, easy. Stop when the dough is about ¼ inch thick.
- Transfer the dough to a baking sheet covered with parchment paper.
- Mix all other ingredients in a bowl. Gently mix until all ingredients, and especially the corn starch, are evenly distributed.
- Mound the ingredients in the middle of the dough, bring the edges up around the ingredients, and tuck to stay in place. The middle should be open showing the fruit.
- Bake in the oven for 30-35 minutes checking to make sure it is not overcooking. (this is free form, so it is not exact.)
- Allow to cool at least 15 minutes, but it might actually be better at room temperature.
- Serve with crème fraiche, whipped cream, ice cream, or a fruit sauce.
Note 1: or one disc of dough of about 4.5 ounces (~240g)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 271mgCarbohydrates: 64gFiber: 3gSugar: 27gProtein: 4g
Calculated Nutrition is estimated.