peach raspberry galette
27 August 2013 § 2 Comments
Though galettes aren’t the prettiest things to look at,
they are one of the simplest and most delicious ways to
eat ripe fruit.
Peach-Raspberry Galette ::
1 cup + scant 1/4 cup whole wheat flour
1 T sugar
scant 1/2 t kosher salt
1/2 cup cold unsalted butter, cut into chunks
1 lg egg
splash of milk
2-3 large Freestone peaches
1 T sugar
approx 1/4 t freshly grated cinnamon + the stick
handful of raspberries
For the pastry: Mix flour, sugar, salt together with a fork or pastry cutter. Cut butter into flour mix until it is sandy textured. Mix egg and milk together, and pour into flour all at once. Stir with a fork until it comes together in a rough dough. Pull this together into a flattened ball/disk. Wrap in waxed paper and wrap all of this in a damp dishtowel.* Let the dough chill for about 2 hours.
For the filling: In a medium bowl, peel peaches and slice into thin wedges, approximately 1/4″ each. Sprinkle with the sugar and grated cinnamon. Stir so the juice coats the fruit. Nestle the cinnamon stick into the middle and chill as long as you chill the dough. You could add the raspberries to this, but I left ours to the end.
Putting the galette together: Preheat the oven to 375. Roll the dough into a rough circle (about 11-12″ in diameter) on a floured parchment paper. Spoon the peaches into the center, keeping most of the juice and cinnamon stick in the bowl. Discard the juice and cinnamon stick. Fold the edges of the pastry around the fruit. Brush with milk, or a beaten egg, and sprinkle with cinnamon sugar. Place your handful of raspberries in the center (About halfway through the baking I noticed my raspberries were starting to brown, so I put a little tin-foil tent over them. Next time I’ll probably do that from the beginning) Move the parchment with the pastry onto a baking sheet and bake in the center of the oven for about 50 minutes until the pastry is golden brown. Cool on the tray on a rack and
Enjoy while warm!
* We don’t use plastic wrap, but wrapping solely in waxed paper dries out the dough. The damp towel keeps it moist, and tends to chill it better.