Rustic Strawberry Peach Galette
I prepared this Rustic Strawberry Peach Galette the same night that I made the Grilled Nectarine and Ricotta Naan Pizza and Tomato Chickpea Salad. Preparing the galette is a little time consuming, so it should bee a weekend project.
I was nervous that this was not going to turn out, and I have talked before about how baking is not my forte. When I checked on the galette, the juices from the fruits made a mess all over the baking sheet, but the tart came off in tact, the crust was cooked, and not a soggy. Overall, I was pleasantly surprised with how the galette turned out and the flavor of it. The tartness of the peaches and strawberries paired nicely with a big scoop of vanilla frozen yogurt.
Recipe from Sally's Baking Addiction.
-2 ripe peaches, peeled, pitted, sliced (not frozen)
-2 cups (about 300 grams) sliced fresh strawberries (not frozen)
-2 Tablespoons (30 grams) granulated sugar
-1 teaspoon vanilla extract
-1 and 1/2 cups all-purpose flour (careful not to overmeasure)
-3 Tablespoons granulated sugar
-1/4 teaspoon salt
-1/2 cup cold unsalted butter, cubed
-1/4 cup ice water, plus more as needed
-1 egg, beaten for egg wash
-additional sugar for sprinkling
To make the filling, mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing to coat. Set aside while you prepare the crust.
Whisk the flour, sugar, and salt together in a medium bowl. Using your hands (or a pastry cutter), mix the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Gently knead the dough a few times in the bowl until it all comes together. If the dough seems dry, add 2 tablespoons of ice water at a time to help it come together.
Shape the dough into a ball and flatten it into a thick disk, before wrapping it rightly in plastic wrap and refrigerate it for at least 1 hour.
After one hour, preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
On a lightly floured surface, roll the dough into a 12-inch circle.Transfer dough to the prepared baking sheet.
Use a slotted spoon, to spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-30 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.