Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
We're working to fix a technical issue causing problems with our broadcasts. We'll have it resolved as soon as possible. We apologize for the inconvenience.

Rejoicing In Summer Peaches, Part One: Peach Galette

Flickr user, Chip Smith (CC BY-NC 2.0)
Peach-Blueberry Galette

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
? Alice Walker.

During the "peach time" of summer, Food Guy Greg Patent loves raw peaches, either unadorned or served with crème fraiche or crème Anglaise. He's also partial to peach galette, a simple, rustic French tart. Recipes for peach galette, crème fraiche and crème Anglaise follow.

Peach Galette

The success of this rustic free-form tart depends on three things: a crisp and flaky butter pastry; a dry base of ground nuts and flour to absorb and thicken the peach juices; and the best fresh yellow peaches.  You can make the pastry hours or even a day or two ahead and refrigerate it.  It must be cold when you roll it out.  The nut and flour base may also be made ahead.  Peel and slice the peaches just before assembling the galette to maintain the fruit’s natural color.  If you have a baking stone, this is a good time to use it.  You’ll need a 14-inch pizza pan or large rimmed baking sheet for baking the galette.

Pastry:
1 cup (5 ounces) unbleached all-purpose flour, preferably organic
¼ teaspoon salt
1 teaspoon sugar
4 ounces (1 stick) cold unsalted butter
3 tablespoons ice water, plus more if needed

Ground Almond Base:
¼ cup sliced or slivered almonds
2 tablespoons unbleached all-purpose flour
2 tablespoons sugar
½ teaspoon cinnamon

Peach Filling:
2 pounds firm, ripe peaches, about 6 medium
2 tablespoons cold unsalted butter, cut into bits
½ cup sugar

1. To make the pastry, either weigh the flour (by far the most accurate method) or measure it by dipping a dry measuring cup into the flour container, filling it to overflowing, and sweeping off the excess with a straight edge.  Combine the flour and salt in a medium bowl.  Slice the cold butter and add to the bowl.  Use a pastry blender to cut the butter into smaller pieces, about ½ inch or so. Then reach into the bowl, and with your fingertips, rapidly press and flatten the butter pieces into flakes.  Work quickly so the butter doesn’t soften and don’t be concerned about flattening every piece of butter.  Add the ice water 1 tablespoon at a time, and stir and toss with a fork to combine.  Stir just until the dough comes together in one mass.  If the dough seems dry, add only enough additional water to make it cohere.  Shape the dough into a ¾-inch-thick disc—you’ll see large flakes of butter in the dough—and enclose with plastic wrap.  Refrigerate for at least 1 hour to firm the dough.

2. To make the ground almond base, process the almonds, flour, sugar, and cinnamon with a food processor for a few seconds until the nuts are finely ground.

3. If you have a baking stone, set it on the center shelf of your oven and preheat the oven to 400 degrees.  If you don’t have a baking stone, just preheat the oven to 400 degrees.

4. To peel the peaches, bring a large pot of water to the boil and have a large bowl of cold water nearby.  Add the peaches to the boiling water and cook 30 seconds.  Transfer peaches with a slotted spoon to the cold water.  Allow the peaches to cool for 30 seconds or so then remove them from the water.  One by one cut the peaches along their seam into halves with a sharp paring knife and slip off their skins.  Freestone peaches will come apart with a gentle twist.  Remove the pits and cut each peach half into 6 or 8 slices.  Cut each peeled cling peach half into 6 or 8 slices while the fruit is still attached to the pits.  Put the sliced peaches into a bowl.

5. To shape the galette, roll the chilled pastry on a lightly floured surface into a very thin, roughly shaped circle, 14 inches in diameter.  If the dough is very firm, let it sit at room temperature about 10 minutes or tap the pastry all over with the rolling pin to flatten it a bit, then roll it out.  You may not think the dough will be able to become 14 inches in diameter, but it will.  (If the dough feels too soft, fold it in half, transfer it to the pizza pan or rimmed baking sheet, unfold it, and refrigerate a few minutes.)  Do not be concerned about rough edges of dough or if your circle is perfect.  This is rustic.  What’s important is that the dough is thin, thin, thin.  The butter flakes melt during baking and the pockets of air that are formed make the pastry flaky.

6. Transfer the dough to the pizza pan or rimmed baking sheet.  Sprinkle the ground almonds and flour onto the center of the dough and distribute with your fingers into a thin powdery circle about 11-inches in diameter.

7. Arrange peach slices, overlapping them slightly, in concentric circles on the nut layer.  I make three circles, beginning with the outermost.  Scatter the cold butter bits over the fruit, and sprinkle evenly with about 6 to 7 tablespoons of the sugar.  Bring up edges of the pastry to cover the outer edge of peaches and press gently to adhere.  Brush the pastry with water and sprinkle with the remaining sugar.

8. Put the galette into the oven and bake for 45 to 50 minutes, or maybe even longer, until the peach juices bubble thickly, like a syrup, and the pastry is well-browned with random darker spots.  The sugar must be well caramelized.

9. Cool the galette on its pan for 10 to 15 minutes, then transfer with a wide metal spatula to a wire cooling rack.  Sometimes juices leak onto the pan during baking causing the galette to stick, so loosen the galette carefully to avoid tearing the pastry.
    

The galette is best when very fresh.  Serve it plain.  It needs nothing extra.

Note: I’ve successfully reheated leftover galette the next morning in a preheated 400 degree oven for 5 minutes.

Makes 8 servings.

--------------

Homemade Crème Fraiche (from "The Splendid Table")

Ingredients:

•1 to 2 tablespoons cultured buttermilk
•2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Instructions:

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

------------------

Homemade Crème Anglaise -

http://www.thebakingwizard.com/creme-anglaise-a-divine-sauce/

(Broadcast: "The Food Guys," 8/16/15 and 8/20/15. Listen weekly on the radio at 11:50 a.m. Sundays and again at 4:54 p.m. Thursdays, or via podcast.)

Become a sustaining member for as low as $5/month
Make an annual or one-time donation to support MTPR
Pay an existing pledge or update your payment information
Related Content
  • Besides being wonderfully rich in protein and a great source of minerals, bone broth is easy to make and very versatile. The Food Guys share some tips on…
  • Concentrated animal feed operations (CAFOs) are often credited with being an efficient and cost-effective way of raising animals. "The Food Guys"…
  • The Food Guys detail problems with antibiotic use at concentrated animal feed operations (CAFOs), discuss ethical concerns over treatment of animals, and…
  • Recently, Food Guy Greg Patent attended the National Spelling Bee, where his grandson and a S-M-O-R-G-A-S-B-O-R-D of other teenagers competed for a chance…
  • Making your own jam from a bumper crop of apricots, plums or peaches is an easy way to control the amount and type of sweetener in your preserves. It's…