Peach & Apple Galette

After a very long day of studying, all I want to do was come home and make some sort of a pie.

Galettes (which I now know are pronounced with a hard 'g' like 'goats') are a rustic type of tart that don't require any sort of tray to hold its shape. They're so easy, fun, and delicious. They're also not too sweet which is exactly what I need right now.

They can be made with all types of filling - strawberry, rhubarb, apple, peach, pear, figs, etc.
But they aren't limited to just sweet - cheese & spinach, ham, bacon, etc.
They can be decorated with almonds or other types of nuts.

Typical galettes leave the top uncovered but many traditional types cover the top and bottom as if a free-standing pie.

Ingredients:

• 1 Basic Pastry Dough
• 1 1/4 cups flour
• 1/4 - 1/3 cup cold butter
• 1 pinch salt
• 1 tbsp sugar
• 1/4 - 1/2 cups cold water
• 1 peach, cored
• 1 good apple, peeled (or not, your choice)
• 3 tbsp white sugar
• 2 tbsp brown sugar
• 1/2 - 1 tbsp cinnamon

First, preheat your oven to 400 F.

Then, make your dough:

I showed the step by step process of making a basic pastry dough in my Apple Pie recipe. It's exactly the same so just follow that.

When your dough's in the fridge to cool, prep your fruits. I cored my peach by cutting a straight line all around the fruit and turning. Get rid of the pit and the hard bits in the middle. 

Start by slicing thinly from the centre outwards, trying to make even sizes of apple and pears. For an idea of how they'll look, here's mine below.

These don't look too pretty only because they've been tossed in brown sugar, cinnamon, and white sugar. And that's your next step, toss the apples and peaches in cinnamon, brown sugar, and white sugar.

Once you roll out the dough, cut it into a 13-inch circle (I estimated). Here's where I suggest moving the dough to your actual baking tray, I had this whole fiasco trying to move my prepared Galette onto the baking tray. 

Arrange your sugared fruit onto the pastry dough like above (or however you'd like). Fold one flap inwards, grab the right or left corner of the flap and fold inwards. Go around in a circle.

Once done, you can choose to decorate the top however you'd like. You can sprinkle it with sugar, decorate with slices almonds, or brush it with a beaten egg like I did. Pop it in the oven for 40 minutes until nice and golden brown.

I used a very ripe peach so once it came out of the oven, there was a large amount of syrup left behind. Not a bad thing at all though, it's delicious and will leave a nice gloss when cooled.

And that's it! Definitely a very simple and rustic pastry. Serve warm with ice cream!

Enjoy!

- Jane