The peach season is coming to an end on my side of the world but it’s gotta be in full swing somewhere else, right? One of the best things you can do with a sweet and juicy peach is make a galette. Peach Galette is one of my favourite desserts and one that I make a lot. It’s simple, delicious, comforting and unfussy and for all these reasons, it needed to be in my blog archives :):)
The most important part of a galette or any kind of pie for me is the crust. Once you have a buttery and beautifully crumbly crust you can top it with any seasonal fruit and you’ll be sure to have made a delightful dessert. It will take five minutes to prepare the dough and all it asks is to not be handled too much. So no kneading and no letting the butter get too soft. If we follow these rules we’ll end up with a crust that we’d be happy to eat even with nothing on :):)
We are gonna use the same Basic Pie Crust recipe that I’ve shared on my Strawberry Galette post. I will write it again for you but if you have no or little experience with pie crust you should take a look at that post as you’ll find some tips and a more detailed explanation on how to make a fabulous pie crust.
- 115 gr butter (cut into cubes and kept in the freezer for 15-20 mins prior to using)
- 1¼ cups all purpose flour (175 gr)
- 1 Tbs granulated sugar
- 3 Tbs water + 1 Tbs apple cider vinegar (ice cold)
- ½ ts salt
- .
- 3 medium peaches
- 3 Tbs granulated sugar
- 1 Tbs corn starch
- 2 Tbs ground pistachio
- 2 tsp vanilla extract
- A handful blackberries
- .
- 2 Tbs milk
- 1 Tbs granulated sugar
- Place flour, sugar and salt in your food processor with the ice cold butter and whizz using short pulses until the butter pieces are the size of a pea.
- Add 3 Tbs of the water and vinegar mixture and mix for a few seconds. Squeeze a piece of dough to see if it's moist enough, the dough should just hold together, add the rest of the liquid if the dough falls apart in your hand.
- Bring dough together without kneading, form into a disk, wrap in plastic and rest in the fridge for an hour.
- Halve, core and slice the peaches. Mix with 2 Tbs of the sugar, corn starch and vanilla extract.
- Mix the ground pistachio with the remaining 1 Tbs of sugar.
- Preheat the oven to 180 C (350 F).
- Roll your chilled dough on parchment paper to a ⅛ inch thickness, about 10 inch in diameter.
- Spread the pistachio and sugar mix in the middle of the dough, leaving a couple of inches of border.
- Place the peach slices and the blackberries on top of the pistachio mix.
- Fold the excess dough over the fruit.
- Brush with milk and sprinkle a Tbs of sugar all over the border.
- Bake in a preheated oven for 45-50 mins or until you have a deep golden crust.
- Let cool for 15 mins, best served slightly warm topped with vanilla ice cream or whipped cream.
I love the combination of peaches and blackberries. You can substitute the berries with sour cherries for a contrasting flavour or just use the peaches on their own.
You can use ground almonds instead of the pistachio.