Summer is coming to an end, and while I am beyond excited for the most wonderful time of the year (I have already listened to my Frank Sinatra Holiday station on Pandora more than once. I know. I’m that girl), I always seem to feel like I didn’t get enough out of summer. There were so many strawberries I didn’t eat, and pickles that I never made. Those jars I bought, and promisedto use for fresh tomato sauce, are now holding beans and the occasional arrangement of flowers. The fresh bounty from those summer months just slips on by each year, and I always vow to be better next season. Well, this year, I tried a tiny bit harder to capitalize on the delicious, mouth watering produce that I have neglected during all those long lost summers.
This peach galette is the epitome of summer to me, all wrapped up in a little purse of flaky pastry dough. With beautiful, succulent, ripe peaches, all you need is a little cinnamon and a dash of brown sugar to bring out the best in this fruit. Apricots would be fantastic here as well. Try pairing them with some honey and thyme. Spectacular.
Summer Peach Galette
- 3 peaches, seeded and sliced into 1″ wedges
- 1/4 teaspoon ground cinnamon
- 1 tablespoon packed brown sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cut into pieces
- ¼ cup cold shortening, cut into pieces
- 1/3 cup water, very cold
- To make dough by food processor: Put flour and salt in work bowl and process a few seconds. Add butter and shortening and pulse just until coarse crumbs form. Add water and pulse until the dough just begins to hold together.
- Transfer dough to a sheet of wax paper and shape into a slightly flattened disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
- Pre-heat oven to 400 degrees with a pizza stone on the middle rack.
- Toss the sliced peaches with cinnamon and brown sugar and set aside.
- Roll out the dough into a circle about 1/8 inch thick. Transfer the dough to a piece of parchment and place on a pizza peel or on an inverted cookie sheet. Place the peaches in a neat circle, mounded in the center of the dough. Wrap the dough around the peaches, folding and pleating, making sure there aren’t any tears or holes.
- Transfer the galette on the parchment paper to the pizza stone and bake until golden brown and the fruit is bubbling, about 25 minutes. Bake times may vary.
- Remove from the oven and let cool slightly before slicing and serving.