Peach Strawberry Galette Recipes

PEACH STRAWBERRY GALETTE

Steps:

• Combine flour, sugar and salt in a food processor. Pulse until it mixes well. Add the cubed cold butter, pulse until it looks like a coarse meal with some crumbles. Sprinkle 1-2 tbsp ice cold water at a time and pulse until the dough comes together.
• Transfer it into a work surface; gently knead the dough to make a ball. Flatten it into a small disk shaped size, wrap it in a plastic wrap and refrigerate for 1-2 hrs (or up to 3 days).
• Combine peaches, strawberries, sugar, vanilla extract and flour in a medium sized bowl and let it sit for 20 minutes.
• Preheat oven to 400 degree F.
• Place the cold dough between two parchment sheet papers. This helps to roll the dough neatly and it prevents sticking to the bottom. Roll the dough between the papers into a 12 inch circle, trim the edges if necessary to form a circular shape. Remove the top sheet and carefully transfer the dough along with its bottom sheet to a baking tray.
• Spoon the fruit mix on to the center of the dough leaving a 2 inch gap around the border. Drizzle 1-2 tbsp fruit juices from the mix (do not add more as it makes the dough soggy).
• Fold the edges over the fruit mix, pleating it as you fold to give a uniform circular shape. Gently press the edges to seal.
• For decoration and giving the final baked galette a golden crust, brush the beaten eggs on the outer crust and sprinkle sugar.
• Bake for 30-35 minutes until the crust turns golden brown and the fruit mix starts to bubble up.
• Serve warm with vanilla ice cream.

STRAWBERRY PEACH GALETTE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter. two knives, or your fingers, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
• Transfer the dough to a floured work surface, pat into a ball and flatten into a disk. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/4 inch thick. Transfer to a parchment lined baking sheet.
• In a medium sized bowl, combine the peach and strawberry slices, lime juice, honey, cinnamon, nutmeg, and vanilla extract. Stir gently to combine.
• Top the dough with the almond flour, leaving 2 inches clear around the edge. Add the peach and strawberry mixture, either in a swirl pattern, or just heaped in a single layer, again leaving 2 inches clear.
• Wrap the edge of the dough up and over the strawberry peach mixture, then whisk together the egg and water in a small dish and use it to wash the edge of the dough. Sprinkle with the demerara sugar, then bake for 30 minutes, or until the dough is golden brown. Allow to cool for a few minutes before serving.

PEACH GALETTE RECIPE

Steps:

• In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.
• Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.
• Form the dough into a disk. Don't overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
• Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
• In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.
• Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
• Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

STRAWBERRY PEACH GALETTE

Steps:

• No need to preheat the oven just yet, the pastry needs to chill. Place the flour, sugar, salt and butter into your food processor and blitz until you have a breadcrumb texture. Slowly add the water, 1tbsp at a time, pulsing in between additions, until the pasty balls up into one large lump. Don't be tempted to add more water. It really only needs up to 4tbsp. It will go through a phase of looking like it won't come together, but keep blitzing and it will.
• Alternatively, place the flour, sugar, salt and butter into a large bowl and either use a pastry cutter or your fingers to cut the butter into the flour. Keep going until you have a coarse bread crumb texture, then slowly add the water and mix into one lump of dough.
• Tip the pastry onto a sheet of cling film and flatten into a disc. Wrap and place in the fridge for 30 minutes.
• Once the pastry has chilled, preheat the oven to 200C/400F and line a baking tray with grease proof paper.
• Place the strawberries, peaches, vanilla and sugar into a medium sized bowl and stir to coat everything with the sugar. Leave to one side while you roll out the pastry.
• Flour your worktop or use a lightly floured silicone pastry mat. Unwrap the pastry and place onto your surface. Roll the pastry out into a 10-12 inch round, it doesn't have to be perfect, the beauty of galettes is that they look rustic!
• Transfer the pastry onto your lined baking tray - I lightly flour my rolling pin and then take the top edge of the pastry, place it over the rolling pin and continue to gently bring the rolling pin towards me looping the pastry loosely around. Lift and transfer, then unroll the pastry.
• Spoon your fruit into the centre of your pastry and spread into an even layer, Leave a border of about 2-3 inches all the way round.
• Take a 2-3 inch length of the border and fold it up over the fruit. Then move along to another 2-3 inch length and fold that over, overlapping the previous one to give you a pretty fold. Continue until you have gone all the way around and folded all the pastry. Sprinkle the edges with demerara sugar and place in the oven for 30-35 minutes, until the pastry is golden and the fruit is bubbling.
• Leave to cool on the tray for 30-45 minutes or completely. You can serve this galette warm or at room temperature. If you want to glaze your fruit to make it glossy, place 1tbsp of apricot or strawberry jam into a small heat proof bowl and microwave for 20-30 seconds, just until it's easy to brush. Brush the jam all over the fruit and then serve with ice cream.
• Strawberry Peach Galette will keep in an airtight container, in the fridge for 4 days.

STRAWBERRY GALETTE

Steps:

• Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.
• Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter; step away from the pan while they cook.) Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.)
• Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
• Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
• Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
• Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
• Transfer to a serving plate. Serve warm with basil cream and fried basil.