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.
GRILLED PEACH AND CARAMEL CROSTATA
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
- Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.
- Bake the crostata until golden, 20 to 25 minutes.
- For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.
- Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.
3-INGREDIENT CARAMEL-PEAR GALETTE
Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Pie Pear Butterscotch/Caramel Fall Bake
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
- Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
- Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.
EASY SALTED CARAMEL PEAR GALETTE
This delicious dessert might have a fancy name, but it calls for just 6 ingredients, and it's impressive to boot!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
- In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
- Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
- Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.
Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 30 g, TransFat 0 g
APPLE-PEAR GALETTE WITH APPLE CIDER CARAMEL
A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 20
Steps:
- In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.
- Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.
- Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that's O.K.
- Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)
- Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 35 grams, TransFat 1 gram
PEACH GALETTE
Steps:
- On a lightly floured surface, unroll the two pie doughs. Overlap the dough by 3 inches to make a long, rectangular shape. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Transfer to a large, parchment-lined baking sheet.
- Preheat the oven to 425˚.
- Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat.
- Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches.
- Bake for 10 minutes. Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Let cool at least 30 minutes before slicing. Serve warm with vanilla ice cream and caramel sauce, if you like.
FRESH PEACH GALETTE
Fresh summer peaches are enveloped in an easy homemade butter crust to form these adorable open-faced galettes that you can customize with any seasonal fruit.
Provided by HewnBread
Categories World Cuisine Recipes European French
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
- Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
- Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
- Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 384.2 mg, Sugar 8.6 g
CARAMEL PEACH SAUCE
Use this to make our Peach-Almond Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
- Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
- Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
- Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
- Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.
More about "caramel peach galette recipes"
PEACH GALETTE WITH BLUEBERRY-CARAMEL SAUCE
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- In a stand mixer using the paddle attachment, combine the flour, cornmeal, salt, and 1 tablespoon sugar. Add the cold butter all at once. Mix on low speed until the mixture begins to resemble coarse cornmeal with some larger chunks. Using a fork or your fingertips, add the ice water 1 tablespoon at a time, tossing it with the dough. After the fourth tablespoon has been added, squeeze a small amount of dough in your hand. If the mixture does not stay together and looks dry, add another tablespoon of water. If necessary, add even more water, drop by drop, until the dough just holds together. Dump the dough onto a piece of plastic wrap and gather it up to form a flat, round disk. Wrap it well in the plastic wrap and refrigerate it for at least an hour.
ROSEMARY PEACH GALETTE WITH BOURBON CARAMEL
From belovedplate.com
FALL PEAR GALETTE RECIPE - PILLSBURY.COM
From pillsbury.com
RECIPE PEACH FRANGIPANE GALETTE - RECIPES.CAMP
From recipes.camp
20 GALETTE RECIPES THAT ARE AS EASY AS PIE - INSANELY GOOD
From insanelygoodrecipes.com
EASY SALTED CARAMEL PEAR GALETTE | RECIPE | CARAMEL PEARS, COBBLER ...
From pinterest.ca
PEACH GALETTE WITH BLUEBERRY-CARAMEL SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
A SUMMER PEACH GALETTE RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
SUMMER GALETTES TWO WAYS; PEACH CARAMEL AND CONCORD GRAPE …
From thefeedfeed.com
PEACH GALETTE WITH BLUEBERRY-CARAMEL SAUCE - PLAIN.RECIPES
From plain.recipes
EASY PEACH GALETTE RECIPE - HOW TO MAKE PEACH GALETTE
From thepioneer-woman.com
21 GALETTE RECIPES FOR WHEN PIE ISN’T EASY ENOUGH
From tasteofhome.com
SALTED CARAMEL APPLE GALETTE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GINGER CARAMEL APPLE GALETTE RECIPE - SERIOUS EATS
From seriouseats.com
PEACH GALETTE RECIPE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
PEACH CARAMEL GALETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALTED CARAMEL PEAR GALETTE - BLUE BOWL
From bluebowlrecipes.com
CARAMEL PEACH GALETTE | RECIPE | BISQUICK RECIPES, PIE DESSERT, BAKING
From pinterest.co.uk
SALTED CARAMEL APPLE GALETTE | THE EASIEST APPLE GALETTE RECIPE!
From delightfulemade.com
PEACH GALETTE INA GARTEN RECIPE- 5 QUICK, EASY, AND DELICIOUS STEPS
From dessertrecipes.org
PEAR GALETTE RECIPE WITH CARAMEL SAUCE | WHITE ON RICE COUPLE
From whiteonricecouple.com
RUSTIC PEACH TART - KING ARTHUR BAKING
From kingarthurbaking.com
PEACH, APPLE AND PECAN WHISKY GALETTE | LIQUID CULTURE
From liqculture.com
CARAMEL-BANANA GALETTE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PEACH GALETTE INA GARTEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARAMEL PEAR GALETTE - ANDREW ZIMMERN
From andrewzimmern.com
WHOLEWHEAT PEACH GALETTE WITH SALTED CARAMEL ICE CREAM AND …
From tiffinandteaofficial.com
EASY CARAMEL-BANANA GALETTE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY PEACH GALETTE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RECIPES - HOME COOKING ADVENTURE
From homecookingadventure.com
EASY PEACH GALETTE | A HEALTHY MAKEOVER DESSERTS
From ahealthymakeover.com
BEST CARAMEL APPLE GALETTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CARAMEL APPLE GALETTE | RECIPE | GALLETTE RECIPE, COOKING RECIPES ...
From pinterest.ca
38 PEACH COBBLERS, CAKES, AND PIES TO DELIGHT THIS SUMMER
From southernliving.com
60 FRESH PEACH RECIPES | COOKING LIGHT
From cookinglight.com
CARAMEL-APPLE GALETTE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love