PEACH GALETTE
Provided by Marcy Masumoto
Categories Brunch Dessert Bake Picnic Peach Summer Chill Party Potluck Pastry Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8 to 9-inch galette; serves 6 to 8
Number Of Ingredients 15
Steps:
- To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
- Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
- When the dough is well chilled, preheat the oven to 375°F.
- Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
- Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
- Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
- Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.
CHERRY PEACH PANTRY GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
- Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.
CHERRY AND PEACH GALETTE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F. Butter a baking sheet with 1 tablespoon butter. Unfold 1 sheet puff pastry on a floured surface. Beat the egg with 1 tablespoon water and brush over the dough. Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out into a 14-inch square. Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes. (Refrigerate the leftover egg wash for brushing the galette.)
- Combine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl; transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling. Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss.
- Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round. Spoon the cherry mixture in the center, leaving a 2-inch border. Cut the remaining 1 tablespoon butter into small pieces and scatter on top. Fold in the pastry edges over the filling, pleating as needed.
- Bake the galette until puffed and golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture. Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries). Transfer to a rack and let cool at least 10 minutes so the filling sets.
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PEACH CHERRY GALETTE RECIPE - SO QUICK AND EASY! - CHENéE ...
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Estimated Reading Time 5 mins
- Combine peaches, cherries, granulated sugar, corn starch, vanilla, lemon juice, and cinnamon in a bowl. Toss to mix well.
- Roll out pie crust on a parchment-lined surface -- if using a homemade crust, roll out to a 14-inch circle. Brush crust with egg white.
- Spoon filling onto inner part crust and fold edges of crust over filling. Brush exposed crust edges with egg yolk and sprinkle turbinado sugar over both crust and filling.
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From savorysimple.net
Estimated Reading Time 6 mins
- Prepare the dough: Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes). Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
- Place an oven shelf on the center rack, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
- In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, lemon zest, salt, and Kirsch (if using). You don’t want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
- Roll the dough onto a lightly floured surface until it's approximately 12 inches in diameter. You can optionally roll it a bit thinner and then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet).
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- To make the galette crust: mix together the dry ingredients (flour, salt). Using a pastry cutter or your fingers, cut in the cubes of butter until they are crumbly and pea sized. Mix in the ice cold water one tablespoon at a time, stirring with a wooden spoon until a cohesive ball of dough forms. Let rest in the fridge for 30 minutes.
- Meanwhile, prep the filling: Slice the garlic cloves in half lengthwise. Heat the olive oil over medium heat in a large skilled. Add the garlic, cherry tomatoes, and balsamic vinegar. Saute just until the cherry tomatoes burst, about 8-10 minutes, stirring frequently. Mix in the fresh thyme.
- On a lightly floured surface, roll out the pastry dough into a 12 inch circle. Place on a parchment paper lined sheet pan or on a preheated pizza stone.
CHERRY GALETTE - FLYPEACHPIE
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Estimated Reading Time 3 mins
- In sauce pan, combine cherries, sugar, lemon juice. Stir over medium heat until sugar melts and cherries start to soften, about 3-4 minutes. In a small bowl, mix corn starch and water together then bring cherries and sugar to a boil and whisk in the corn starch mixture until it thickens.
PEACH GALETTE - JO COOKS
From jocooks.com
4.3/5 Estimated Reading Time 6 mins
- Make Dough: Start by making the pastry dough. Add the flour and salt to a large bowl and slightly whisk. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
- Roll the Dough: On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to the prepared baking sheet.
CHERRY PEACH KUCHEN RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Servings 12Cuisine German
- Combine 1/3 cup flour and 3 tablespoons sugar in bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
- Combine 1 1/2 cups flour, 3/4 cup sugar, baking powder and salt in another bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add milk, egg and almond extract; stir just until moistened.
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4/5 Estimated Reading Time 4 mins
- Prepare the crust first, because you’ll need to chill it in the refrigerator. Whisk together the flour and salt in a large bowl.
- Use a pastry cutter (or a butter knife and your hands) to cut in the cold butter until the mixture has coarse crumbs.
- Add four tablespoons of ice water, and mix with a spoon until it starts coming together into a workable dough. Four tablespoons was just enough for my dough, but if it still looks dry, add one tablespoon of water at a time until you reach the right consistency.
- Form the dough into a disk, then wrap it tightly in plastic and refrigerate for one hour. You want the butter to be cold so the baked crust turns out flaky.
PEACH & CHERRY GALETTE - LIVING THE GOURMET - RECIPES
From livingthegourmet.com
Estimated Reading Time 7 mins
- In a food processor, pulse together all ingredients for the dough until it is soft and pliable. Shape in a disk, wrap in clingfilm, then chill in the refrigerator for about 1 hour or until ready to use.
- For the filling, slice your peaches and cherries and toss them into a bowl with brown sugar, lemon juice, vanilla, and cornstarch. Set aside.
- On a well-floured surface, roll out the dough into a 12-inch round, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet.
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Estimated Reading Time 5 mins
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