Apple Galette with Salted Maple Glaze

This apple galette is easier than pie, but just as delicious. Drizzled with a salted maple glaze and served with a scoop of vanilla ice cream, this is the tastiest way to eat the season’s best apples.  As much as I love a fancy dessert, this time of year what I love even more is …

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This apple galette is easier than pie, but just as delicious. Drizzled with a salted maple glaze and served with a scoop of vanilla ice cream, this is the tastiest way to eat the season’s best apples. 

Spoon drizzling salted maple glaze over a slice of apple galette.

As much as I love a fancy dessert, this time of year what I love even more is a dessert that seems fancy but is actually really easy to make.

Galettes are perfect for this! They are meant to look rustic and are quick to throw together, but somehow end up looking really pretty when sliced and served up with a scoop of ice cream.

This apple galette recipe originally comes from my friend Allison over at Some the Wiser. It is so simple to make, but when paired with the salted maple glaze, is a real stunner! 

If you haven’t yet settled on a Thanksgiving dessert, I think this should be it. It will definitely be a hit!

(more…)

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How to Use Rice as a Pie Weight

How to Use Rice as a Pie Weight

The crust is the foundation of most pie recipes and many of those recipes call for the crusts to be blind baked. Blind baking is when you partially bake (or sometimes fully bake) the crust before adding the filling, which helps ensure that the finished pie and crust combination …

The post How to Use Rice as a Pie Weight appeared first on Baking Bites.

How to Use Rice as a Pie Weight

The crust is the foundation of most pie recipes and many of those recipes call for the crusts to be blind baked. Blind baking is when you partially bake (or sometimes fully bake) the crust before adding the filling, which helps ensure that the finished pie and crust combination will both be completely cooked through.

Most pastry doughs have layers of butter or other fats that are intended to make the baked pastries tender and flaky. They also tend to puff up during baking if they aren’t weighed down – so bakers tend to use pie weights to keep the crust in place while its in the oven. You can buy pie weights at most baking stores, but dried beans are a commonly recommended substitute. But what if you don’t have beans to use as pie weights? Learn how to use rice as a pie weight instead!

How to Use Rice as a Pie Weight

Rice is extremely easy to use as a pie weight and it is my go-to when it comes to baking pie crusts. You will need 1-2 cups of uncooked rice to weight down your pastry for an average 9-inch pie. To use the rice as a pie weight, roll out your pie crust and shape it into your pie dish. Gently press a piece of aluminum foil over the top of the unbaked crust, then fill the foil with the uncooked rice. Bake the crust as directed by your recipe.

When the crust is baked – either partially or fully – lift out the aluminum foil and pour the uncooked rice into a plastic bag or small storage container to use for the next time. You can use parchment paper in place of foil, but the foil is a bit easier to press into the corners of the pie and will often give you better coverage. There is no need to grease the foil, since there is plenty of butter or other fat in your pastry crust already.

How to Use Rice as a Pie Weight

Rice works beautifully here for a few reasons. First, even more people have rice on hand than uncooked beans. Second, the rice really fills the pie crusts evenly, getting into small corners where beans and other pie weights find it difficult to fit. Finally. uncooked rice has very little moisture, so it doesn’t change shape and cools down easily after baking.

The post How to Use Rice as a Pie Weight appeared first on Baking Bites.

Double Crust Pear Pie

Double Crust Pear Pie
Apple pie and pumpkin pie are staples in the fall, but they’re not the only fruit pies worth putting on your dessert table! This Double Crust Pear Pie takes advantage of in-season pears and showcases them in this lovely double crust pie as an alternative to – or an addition to! – your …

The post Double Crust Pear Pie appeared first on Baking Bites.

Double Crust Pear Pie
Apple pie and pumpkin pie are staples in the fall, but they’re not the only fruit pies worth putting on your dessert table! This Double Crust Pear Pie takes advantage of in-season pears and showcases them in this lovely double crust pie as an alternative to – or an addition to! – your usual holiday pie line up.

The filling for this pie calls for a lot of pears. Pears are absolutely delicious and underappreciated when it comes to baked goods. Many of us eat pears as-is or serve them as part of a cheese platter or salad. But they make a fantastic addition to baked goods of all kinds!

I like the honeyed sweetness of Bartlett pears, which maintain a nice texture after baking. D’anjou pears can also be used, but they tend to be a bit smaller, so you may need more of them. There are many varieties of pears out there – which you may not see at a grocery store, but will definitely see at farmers markets in your area – and you can always experiment with different types, as long as they are crisp and not mealy. Regardless of what type of pear you work with, you need to select pears that are just barely ripe for best results in this recipe. Not only are they easier to handle and peel, but they hold their shape well when baking.

I added sugar, allspice, vanilla and a bit of salt to the filling. Allspice is a wonderful flavor to pair with pears, though cinnamon and nutmeg could also be nice additions. I added little bit of cornstarch to the filling and, while you could get away with not using it, I recommend it because pears can give off a lot of juice while they are baking and you don’t want your pie crust to get soggy.

I used an all butter crust that I made in the food processor. You can always cut the butter in by hand, but the food processor makes the process quick and easy, and I love being able to take advantage of the time savings when I can. The crust can be made up to two days ahead of time, if you want to work ahead, too.

The pie needs to cool completely before slicing so that the juices have a chance to thicken up and redistribute themselves in the fruit. The crust should be deeply browned and the pears should be tender. Serve as-is, or slightly warmed up with a scoop of vanilla or butter pecan ice cream on the side.

Double Crust Pear Pie
All-Butter Crust
3 cups all purpose flour
1 cup butter, cold and cut into chunks
2 tbsp sugar
1 tsp salt
6-8 tbsp cold water

Filling
2 1/2 lbs firm Bartlett pears (5-8, depending on size).
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground allspice
1 tsp vanilla extract
1 tbsp cornstarch
1 tbsp heavy cream, for topping

Make the Crust
In a food processor, combine flour, sugar and salt and pulse to combine. Add in butter and pulse until it is broken into chunks about the size of a pecan or large almond. Drizzle in the water while pulsing the machine until a shaggy dough starts to come together. If dough is too dry to form a ball, add additional 1-2 tbsp of water.
Shape dough into two balls and flatten balls into discs. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.

Make and Bake the Filling
On a lightly floured surface, roll out one piece of the pie dough until it is large enough to fill a 9-inch pie plate (place plate over rolled-out crust; it is large enough if you have about 2-inches extra all the way around). Transfer crust to pie plate and press into place, leaving extra dough hanging over the sides. Chill for 30 minutes
Preheat oven to 425F.
Peel the pears, then cut them lengthwise and remove the cores with a melon baller. Cut each half into four slices and place in a large bowl. Add sugar, salt, allspice, vanilla and cornstarch to the bowl and toss to combine. Let pears sit while you roll out top crust.
On a lightly floured surface, roll out remaining pie of pie dough until it is large enough to cover the top of the pie. Use a decorative cookie cutter to cut vents in the top of the pie, or simply make 5-7 slits on the top with a knife.
Fill crust base with pears, arranging them as evenly as possible.
Brush overhanging pastry of the bottom crust with a little heavy cream. Place top crust on top of the pears, pressing where the cream is to seal the pastry. Cut off excess with a knife and flute the edge. Brush top crust with remaining cream.
Bake at 425F for 20 minutes, then turn heat down to 375F (without opening the oven door) and bake for an additional 50-65 minutes, or until the juices from the pie are bubbling thickly through the vents. Allow pie to cool completely before slicing.

Serves 8-10.

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Apple Hand Pies

Apple hand pies are everything you love about fall in one tiny, edible package. Flaky, tender pie crust with spiced apple pie filling will just make your day! This post contains affiliate links. Is there anything that screams fall more than apple pie? There’s just something special about the combo of flaky pastry, tart apples, …

The post Apple Hand Pies appeared first on My Baking Addiction.

Apple hand pies are everything you love about fall in one tiny, edible package. Flaky, tender pie crust with spiced apple pie filling will just make your day!

Two apple hand pies drizzled in caramel sauce, set in front of a glass of milk.

This post contains affiliate links.

Is there anything that screams fall more than apple pie?

There’s just something special about the combo of flaky pastry, tart apples, and warm spices that makes me feel happy from the inside out.

Last year I was all about making apple crumb pie, and this year I am all about making these little apple hand pies.

They are so much fun to make, and who doesn’t love a mini dessert?

In fact, I think they’d be right at home on your Thanksgiving menu alongside mini pecan pies. How cute would it be to have a whole lineup of mini pies for dessert? 

(more…)

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25 Thanksgiving Pie Recipes, From Timeless Treats to Autumnal Hybrids

I would happily attend a Thanksgiving feast centered entirely around pies (Grandma, are you listening?). Away with the cranberry sauce that still shows the lines from the can, out with the impossibly dry turkey, and farewell to 1960s casseroles. Instea…

I would happily attend a Thanksgiving feast centered entirely around pies (Grandma, are you listening?). Away with the cranberry sauce that still shows the lines from the can, out with the impossibly dry turkey, and farewell to 1960s casseroles. Instead, I’m welcoming pies, pies, and more pies. From the have-to-have-them classics like apple and pecan pies to modern twists like an apple-pecan hybrid, [this Thanksgiving](https://food52.com/blog/26724-resident-thanksgiving-menu-2021, I’m putting dessert first. Who’s with me?


For Starters…

1. All Buttah Pie Crust Dough

Before we can debate about pecan vs. pumpkin (pecan wins hand over fist, obviously), we have to talk about pie crusts. Every pie needs one, and this 2-ingredient, all-butter pie crust is as classic and versatile as they come.

Read More >>

Savory Tomato Galette

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust. Here’s…

A Couple Cooks – Recipes worth repeating.

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.

Tomato Galette

Here’s a great way to use those peak, juicy summer tomatoes: try a Savory Tomato Galette! This freeform French tart is usually associated with dessert, but you can make a savory galette too! Think of it as a quiche with tomatoes, or a ricotta pizza with pie crust. It’s irresistibly tasty, featuring juicy ripe heirloom tomatoes, a garlic and ricotta filling, and a golden flaky pastry crust. Eat it for dinner with a green salad, or as a lovely summer brunch idea. It was a huge hit in this house!

Ingredients for this tomato galette

A galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. There’s no need for precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. Galettes are most often served as desserts (like this Peach Galette or Blueberry Galette), but you can make a savory galette too! It’s similar to quiche with vegetable and cheese fillings. Here’s what you’ll need to make this tomato galette:

  • Ripe tomatoes: make this recipe only when you have the juiciest, ripe summer tomatoes. You’ll want them perfectly ripe, not overripe (or they com out too watery).
  • Ricotta cheese
  • Pecorino Romano or Parmesan cheese
  • Garlic
  • Fresh thyme
  • Flour
  • Butter
  • Granulated sugar
  • Salt
  • Baking powder
  • Egg
Savory galettte

Tips for galette dough

The most important part of making a tomato galette? The dough! This pastry dough is easy to work with, but it have a few challenging points if it’s your first time. Here are a few tips to keep in mind:

  • Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container can result in more flour per cup. Or better yet, use a food scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can solidify. Otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and tomatoes.
  • Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust.
Tomato galette

For the cheese

If you can, we recommend finding Pecorino Romano cheese for this tomato galette. This aged Italian cheese is similar to Parmesan, but it has an even saltier, more savory flavor. It really makes the pie!

Pecorino Romano becoming easier to find in American grocery stores: you can find it in blocks, shredded or grated. Can’t find it? Substitute Parmesan cheese and a pinch of extra salt. It will still taste incredible!

Tomato galette

Serving this tomato galette

Once you’ve baked up this savory tomato galette, it will look and smell incredible! But don’t dig into it just yet: the cooling time is important!

  • Cool the savory galette to room temperature, about 1 hour. Then garnish it with thyme leaves and slice into pieces. Of course if you just can’t wait, you can cheat a little!
  • It’s great as a simple dinner, with a green salad. It tastes a bit like pizza.
  • It also works as a savory brunch. Since it’s like a quiche, it works well for brunch with banana nut muffins, yogurt parfaits and coffee.

Storage info

Got leftovers of this tomato galette? Place it in a storage container and refrigerate for up to 3 days. Want to make it the day before? Bake it and leave it out on the counter for about 30 minutes before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.

More tomato recipes

Got summer tomatoes? When it’s the season, we love to make all the fresh tomato recipes. Here are some you’ll enjoy:

This savory galette recipe is…

Vegetarian.

Print
Tomato galette

Savory Tomato Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 to 4 small heirloom tomatoes, sliced
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 cup ricotta cheese
  • ½ cup shredded Pecorino Romano or Parmesan cheese
  • 1 garlic clove, grated
  • 1 teaspoon fresh thyme leaves

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Slice the tomatoes and place them on a cutting board or paper towel. Sprinkle them with ½ teaspoon kosher salt and fresh ground pepper, divided between the slices. Allow them to sit while you prepare the rest of the filling (about 15 to 20 minutes).
  5. Mix the ricotta, Pecorino Romano or Parmesan cheese, grated garlic, ½ teaspoon salt, and fresh ground pepper. 
  6. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  7. Gently spread the cheese mixture on the dough, leaving at least 2 inches of dough around the outside edge. Place the tomato slices on top, shaking any liquid off of each slice before placing it onto the galette. As necessary, slice tomatoes in half to fill the entire circle of cheese filling (see the photos above). Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  8. Whisk the egg and use a pastry brush to brush it onto the crust. 
  9. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before topping with thyme leaves. Slice into pieces and serve. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.
  • Category: Main dish
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Tomato galette, savory galette

A Couple Cooks - Recipes worth repeating.

Blueberry Galette

A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust…

A Couple Cooks – Recipes worth repeating.

A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust and sweet tart berries.

Blueberry Galette

Got blueberries and want a baking project? Here’s a treat that’s tastier than blueberry pie, in our opinion. Try this Blueberry Galette! This free-form blueberry tart is so simple to whip up with no special equipment: and the flavor is out of this world. The filling is piled with sweet tart berries, sweetened just enough and heightened with lemon zest and a sprinkle of cinnamon. It’s all encased in a golden flaky pastry crust, which forms a charming frame for the berries. Top with vanilla ice cream and it’s a heavenly summer dessert. This one is a favorite over here!

Ingredients for a blueberry galette (aka blueberry tart)

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. There’s no need for a pie plate or precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. This formula makes killer desserts (like this peach galette), and this blueberry filling is one of our favorites. Even better: you can use fresh or frozen blueberries! Here’s what you’ll need for this rustic blueberry tart:

  • Blueberries: Fresh are best, but frozen work great here too! Since the filling is cooked until the berries are soft and jammy, frozen berries work just as well.
  • Granulated sugar and turbinado sugar
  • Lemon zest
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Blueberry Galette

Tips on working with galette dough

The most important part of this blueberry galette? The dough! This pastry dough is very easy to work with: and you don’t need to shape it like you would for a pie. However, there are a few things to note about the method. Here’s what to keep in mind:

  • Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container packs it in, which can result in more flour in a cup. Or better yet, use a food scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can chill again: otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle on a floured surface. Pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust! If you have it, chunky turbinado sugar makes a nice crunch on the crust; but granulated sugar works too.

Toppings for this blueberry galette

How to serve this blueberry galette? This rustic pie tastes great on its own, but we love it with a small dollop of vanilla ice cream. The way the cream compliments the tangy berries is unreal! Here are a few more ideas for toppings:

Blueberry Galette

Storage info

Got leftovers of this blueberry galette? Place it in a storage container and refrigerate for up to 4 days. Making it to serve the next day? Leave it out on the counter for an hour or so before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.

More blueberry recipes

Want to make more with this sweet berry? Here are some of our favorite blueberry recipes:

This blueberry tart recipe is…

Vegetarian. For vegan, substitute vegan butter.

Print
Blueberry Galette

Blueberry Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

A blueberry galette is better than pie! This rustic berry tart is easy and irresistible, with a flaky crust and sweet tart pops of berries.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups blueberries, fresh or frozen
  • ½ cup granulated sugar
  • ½ teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the filling ingredients in a medium bowl: blueberries, sugar, lemon zest, cornstarch, cinnamon and salt.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Pile the blueberries in the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge. Evenly sprinkle the sugar in the bottom of the bowl over the top. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  7. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust with turbinado sugar (or more granulated sugar). 
  8. Bake the galette for 28 to 32 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Blueberry galette, blueberry galette recipe

A Couple Cooks - Recipes worth repeating.

Peach Galette

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky…

A Couple Cooks – Recipes worth repeating.

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.

Peach Galette

Got a load of ripe, juicy peaches? Here’s the ultimate summer treat: this Peach Galette recipe! Imagine, a filling of tender fruit flavored with brown sugar, nutty browned butter and a hint of cinnamon and vanilla. It’s all encased in a flaky, buttery pastry crust. A galette is a rustic tart: the perfect easy alternative to a pie. This one was a huge hit in our house and with our readers. We had dozens of recipe testers try this one out before sharing it with you. The overall opinion? Fantastic.

Ingredients for a peach galette

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. This peach galette is visually stunning: perfect for impressing at a dinner party or just enjoying on the patio on a summer evening. In fact, we’ve almost sworn off pies altogether: galettes are so much easier and even more fun! The most important ingredient to get ahold of for this one? Ripe peaches. Here’s what you’ll need:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. We don’t recommend using frozen here, though unsweetened canned peaches could work as a substitute. You can make this dessert with unpeeled peaches as we did, or peel the peaches using the boiling water method.
  • Brown sugar, granulated sugar, and turbinado sugar
  • Vanilla extract
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Peach Galette Recipe

Tips on how to ripen & test peaches

Ripe peaches are key to this peach galette and any peach recipe! You might buy them rock hard, or so juicy they’re almost bruising. Gently squeeze the peaches to see if the flesh feels soft: if so, they are ripe. If there is any firmness, you’ll need to ripen them. Here are a few notes on ripening peaches and the sweetness of this recipe:

  • Here’s how to ripen peaches: If the peaches are almost ripe, simply place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. Add a banana or apple inside, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
  • Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.

Vary the sugar to taste

Feel like your peaches aren’t quite there but you’re making the galette for an occasion? You can add a bit more sugar to compensate. Or, if you like very sweet desserts, you can use a little more sugar than specified. Here’s how to do it:

  • Vary the sugar in the filling if desired: This peach galette is perfect with ripe peaches and 6 tablespoons sugar. But if your peaches might be on the edge, use ½ cup sugar.
Peach Galette

Tips on working with galette dough

The other important part of this peach galette? The galette dough! Overall, this dough is very easy to work with: and you don’t need to shape it like you would for a pie. Here are a few notes to keep in mind when working with this dough:

  • Spoon and level the flour (or weigh it in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour right out of the container packs it in, which can result in more flour in a cup.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash it into the dry ingredients until a crumbly, pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is more accurate).
  • Chill 1 hour. This is important for the dough to set.
  • Roll into a 12-inch circle on a floured surface. You can pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. This is important to get a nice golden sheen on the crust! We like using chunky turbinado sugar on the crust, but granulated sugar works too.
Peach Galette

What people are saying about this peach galette

Readers on Instagram volunteered in droves to test this recipe! A huge thank you to all our testers who helped us incorporate feedback into this recipe before sharing it here. Here’s what a few of them had to say:

  • “This peach galette is very good, simple to make, and looks impressive!” -Natalia
  • “This galette was delicious. The recipe was very simple to follow. Hubby thought it was perfect!” -Mary
  • “I don’t typically like to bake, but this recipe was very easy to follow and the dough came together beautifully!” -Vonda
  • “Overall, really easy, a simple recipe that wasn’t too sugary and really focused on the crust and the peach flavor.” -Bart
  • “It was amazing with a bit of vanilla ice cream!” -Hannah

Serving and storage info

This peach galette is incredible on its own, but we prefer it with a dollop of vanilla ice cream! The creaminess compliments it perfectly. We like to serve it with our own homemade ice cream (a fun project if you’ve never tried it!), but of course it works with any store-bought variety.

Want to store leftovers of this galette? Place it in a storage container and refrigerate for up to 4 days. If you’re making it the day before, leave it out on the counter for an hour or so before serving to let it come to room temperature.

More peach desserts

When it’s the season, make all the peach recipes! Here are some favorites you’ll love:

This peach galette recipe is…

Vegetarian. For vegan, use vegan butter.

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Peach Galette

Peach Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups (about 1 pound; 3 to 4 medium) ripe yellow peaches, cut into 1/4-inch slices, skin on* 
  • 6 tablespoons light brown sugar, packed**
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter (or vegan butter)

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour.
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the thinly sliced peaches with the sugar, vanilla, cornstarch, cinnamon, and salt. Brown the 2 tablespoons butter by heating it in a small skillet over medium heat for 3 to 4 minutes until it just turns brown, stirring occasionally. (Keep an eye on it as it starts to brown; it can go from brown to burnt pretty quickly.) Immediately remove from the heat and pour the butter into the bowl with the peaches, then mix gently to combine.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Arrange the peaches on the dough in a spiral pattern, keeping the juices inside the bowl. Leave at least 2 inches of dough around the outside edge. The pattern can be precise or more free-form: whatever you feel like! Leave out any peaches that you think might overfill the galette. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  7. Gently pour the remaining juices from the bowl over the peaches. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust liberally with turbinado sugar (or granulated sugar). 
  8. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature or warm in the oven before serving.

Notes

*Make sure the peaches are ripe and sweet (give one a taste): this can make or break the recipe! You can leave the skins on for this recipe, but if you prefer without, peel the peaches using this method

**If you like a sweeter dessert or your peaches aren’t fully sweet, use ½ cup brown sugar. Avoid using dark brown sugar as it makes the filling very dark.

  • Category: Dessert
  • Method: Baked
  • Cuisine: French Inspired
  • Diet: Vegetarian

Keywords: Peach galette, peach galette recipe, recipe peach galette, recipe for peach galette

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The post Triple Berry Cheesecake Galette. appeared first on How Sweet Eats.

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The post S’mores Pie appeared first on My Baking Addiction.

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