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.
PEACH GALETTE
Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.
Provided by Elise Bauer
Categories Dessert Galette Peach Rustic Tart
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump. Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. (See our pate brisee recipe for more detailed instruction if you are new to making crusts.)
- Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.
- Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Nutrition Facts : Calories 246 kcal, Carbohydrate 30 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, Sodium 237 mg, Sugar 13 g, Fat 13 g, ServingSize Makes 8 servings, UnsaturatedFat 0 g
PUFF PASTRY PEACH GALETTE
Simple summer peach treat for the whole family. We love how puff pastry is versatile and so flaky. And with a scoop of ice cream, this peach galette is even more delicious.
Provided by Julia
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Thaw the frozen puff pastry on the kitchen counter for 30 minutes. Then preheat oven to 350 F / 180 C.
- In the meanwhile, make the peach filling. Clean the peaches and cut them in small thin slices about 1/4 inch thick. Place them in medium bowl and sprinkle with sugar, almond flour and ground cinnamon over them. Gently toss them with your hands and try to coat all peaches with the mixture.
- On a large sheet of parchment paper, sprinkle 1 tbsp of flour and place the dough on the floured parchment paper. If you are using rolled out puff pastry sheets style Pepperidge Farms, simply unroll and place those two sheets on each other, so the corners creates shape of the star. This way you will be able to achieve round shape. Roll gently with rolling pin over it, to connect it. If you are using two small squared shaped puff pastry dough style Tenderflake, place them on each other and roll out round shape about 1/8 inch thick.
- Start placing peach slices about 1 inch from galette edge, overlapping slightly each slice in circle, continue until you reach the centre of the galette.
- Fold the outer edges of the pastry over the peaches. Tuck extra dough inside edges if it's overlapping more than 1 inch or on the other side, try to gently pull on the dough, if the edge is not thick enough. The shape doesn't need to be perfect. Brush the pastry edges with 1 beaten egg. Optional: sprinkle lightly the edges with granulated sugar.
- Bake in preheated oven 350 F / 180 C for 35 - 40 minutes or until the crust is golden.Let the galette cool on the baking sheet. Cut into 8 slices, best cut with pizza cutter and serve with scoop of ice cream (optional).
Nutrition Facts : Calories 270 kcal, ServingSize 1 serving
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.
More about "peach galette with puff pastry recipes"
PUFF PASTRY PLUM GALETTE - 5 INGREDIENT EASY DESSERT
From trialandeater.com
4.5/5 (33)Total Time 40 minsCategory DessertCalories 366 per serving
QUICK AND EASY PEACH GALETTE - KELLI'S KITCHEN
From kelliskitchen.org
Reviews 3Estimated Reading Time 2 mins
PUFF PASTRY PEACH GALETTE - BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 19Calories 267 per servingCategory Tarts
- Preheat the oven to 350 F/180 C. To toss peaches, in a large bowl, mix lime juice made out of two limes, granulated sugar, 7 long strips made by peeling the lime skin, and rosemary sprigs. Add peaches, stoned, and cut into 1/5 inches/1/2 cm-thick slices (about 10.5 oz (300 g) net weight). Soak peaches in the lime and rosemary-infused syrup at room temperature for 40 minutes to 2 hours.
- Drain peaches with a colander over a small saucepan, and discard the rosemary and lime peel. You should get about 60 ml of peach syrup. Set aside and keep for later.
- Roll out the puff pastry under 1/5 inches/1/2 cm think into a 10 inches/26 cm-wide circle, then place on a baking sheet lined with parchment paper. Arrange strained peaches in the middle of the puff pastry. Place them haphazardly or going around the circle like for an apple pie. Leave a clear 2 inches/5 cm border all around the edge. Then fold this 5 cm rim up and over the fruit, slightly covering them. Place small butter cubes over peaches. Brush folds of the puff pastry all over with the beaten egg. Sprinkle folds of the pastry with 1 tablespoon of sugar and bake for 20 minutes. Watch out for the golden edges of the pastry and bubbling of the filling.
- While the galette is baking, whisk cornflour into the reserved peach syrup. Heat over medium-high heat for 2 minutes until it thickens (the consistency has to look like honey). Then pour this preparation over half-baked peaches. Sprinkle the rosemary leaves on top and bake for the other 15 minutes until the pastry is golden and the filling bubbling.
EASY PEACH GALETTE - THE FLAVOR BENDER
From theflavorbender.com
5/5 (5)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
VEGAN PEACH GALETTE WITH PUFF PASTRY AND RASPBERRIES
From livekindly.co
Author Hazel And CacaoEstimated Reading Time 3 minsCategory FoodTotal Time 40 mins
THE MOST DELICIOUS EASY PEACH PUFF PASTRY RECIPE
From smartschoolhouse.com
Estimated Reading Time 3 mins
10 BEST PUFF PASTRY GALETTE RECIPES | YUMMLY
From yummly.com
EASY PUFF PASTRY BLUEBERRY GALETTE - SIMPLY DELICIOUS
From simply-delicious-food.com
4/5 (37)Total Time 55 minsCategory DessertCalories 313 per serving
- Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Mix well then set aside.
- On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter. Transfer to the sheet pan lined with baking paper.
- Pile the blueberry filling into the center of the pastry then bring the edges in, overlapping as you fold the pastry up around the filling all the way around.
SIMPLE & EASY PEACH BLUEBERRY GALETTE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (4)Total Time 26 minsCategory DessertCalories 321 per serving
- Place the fruit in the middle of the pastry, leaving room for you to fold it over. Fold the edges over the fruit so that they surround the fruit.
- Bake in a 375 degree oven for 20-25 minutes until the pastry is beautifully browned and puffed. Serve with whipped cream or ice cream.
PEACH AND BLUEBERRY GALETTE | BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 9Calories 435 per servingCategory Pies And Tarts
- sift flour with a flour sifter. Place flour, sugar, salt in the bowl of a stand mixer fitted with a paddle attachment and mix at low speed. Add the butter cut into small cubes, and mix for 1 to 2 minutes. Add the egg yolk to the flour mixture and combine for about 20 seconds until the texture resembles coarse-grained sand. Pour ice water and knead the pastry for 2 to 3 minutes till the dough begins to hold.
- Turn the dough out onto a lightly floured work surface and knead with your hands to obtain a smooth ball of the dough. Place it in a salad bowl, cover it with plastic film, and refrigerate it for 30 minutes.
- Preheat the oven to 355 degrees F/180 degrees C. Take the pastry from the refrigerator and, using a rolling pin, roll it out onto a lightly floured parchment paper sheet to the thickness of 3 to 4 mm. You should get an imperfect pastry circle of 10-inch/26 cm. Transfer it with parchment to a baking sheet.
- wash peaches. Cut them along with the skin into thin slices. Mix almond flour with granulated sugar and scatter this mixture onto the pastry shell, forming a circle of about 9-inch/23 cm. Arrange peach slices in a circular pattern, add blueberries. making sure to garnish about 1.5- to 2- inch/3.5 to 5 cm from the edge.
PEACH TURNOVERS RECIPE - SO EASY WITH PUFF PASTRY ...
From cheneetoday.com
Ratings 11Calories 420 per servingCategory Breakfast, Brunch, Dessert, Snack
- Heat peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and vanilla in a saucepan until simmering. Simmer for 5-10 minutes until peaches are soft and filling has thickened.
- Roll thawed puff pastry to flatten creased and shape into an 11-inch square. Cut into four squares with a pizza cutter.
- Add 3 tbsp of filling into the center of each square and brush the edges of the square with egg wash.
- Fold squares over into a triangle and crimp with a fork. Transfer to a large baking sheet lined with parchment paper or a silicone baking liner.
PEACH RASPBERRY GALETTE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.8/5 (8)Total Time 1 hr 20 minsCategory DessertsCalories 410 per serving
- To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till butter is broken into small pieces and mixture resembles cornmeal. Mix together the egg yolk and milk and add to dough. Pulse till the dough comes together. Pour out onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
- Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move dough to the baking sheet. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outside edge of the dough over the fruit, pleating as needed. Brush egg white over the exposed crust. Sprinkle the coarse sugar over the dough and fruit.
EASY BLUEBERRY PEACH PUFF PASTRY TART - A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
5/5 (3)Total Time 35 minsCategory Breakfast or Brunch, DessertsCalories 696 per serving
- Remove the pastry sheets from the freezer and thaw for about 15 minutes at room temperature. Or until they can be easily unfolded without cracking.
- Place peach slices and blueberries in a small bowl. Toss them with sugar, cinnamon, tapioca, and lemon juice. Set aside.
CREAM CHEESE PEACH GALETTE - THE PERKS OF BEING US
From theperksofbeingus.com
Cuisine AmericanCategory PastryServings 12Total Time 50 mins
STRAWBERRY PEACH GALETTE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (11)Category PiesServings 6-8Total Time 2 hrs
PEACH GALETTE WITH WHOLE GRAIN BLITZ PUFF PASTRY - COOKIE ...
From cookiemadness.net
Reviews 6Servings 10Cuisine AmericanCategory Dessert
PUFF PASTRY PEACH GALETTE - CHEF SHAMY
From chefshamy.com
Servings 8Total Time 1 hr 5 minsCategory Dessert, SweetsPublished 2018-08-04
PEACH GALETTE RECIPE DEMONSTRATION - YOUTUBE
From youtube.com
PUFF PASTRY PEACH GALETTE | RECIPE | PASTRIES RECIPES ...
From pinterest.ca
PUFF PASTRY PEACH GALETTE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
COMMENTS ON: PUFF PASTRY PEACH GALETTE
From juliarecipes.com
PEACH PUFF PASTRY GALETTE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PEACH GALETTE RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
PUFF PASTRY PEACH GALETTE RECIPE | DEPORECIPE.CO
From deporecipe.co
10 BEST PUFF PASTRY GALETTE RECIPES | YUMMLY
From yummly.co.uk
BLUEBERRY GALETTE RECIPE | PC.CA
From presidentschoice.ca
BRIE AND PEACH GALETTE RECIPE – MR BING FOODS
From mr-bing.com
GALETTE RECIPES - BBC GOOD FOOD
From bbcgoodfood.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