Pantry Peach Galette

Pantry Peach Galette
I love baking with fresh fruit, but you always don’t have to wait for your favorite fruits to be in season to bake with them. You can use frozen fruit or canned fruit to make delicious desserts, too! This Pantry Peach Galette is an easy and delicious dessert that you can bake up …

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Pantry Peach Galette
I love baking with fresh fruit, but you always don’t have to wait for your favorite fruits to be in season to bake with them. You can use frozen fruit or canned fruit to make delicious desserts, too! This Pantry Peach Galette is an easy and delicious dessert that you can bake up with ingredients that are probably in your pantry right now.

A galette is a free-form pie that is shaped on a baking sheet, not in a pie pan. They are meant to have a rustic, handmade look to them – and they’re easier to put together than most traditional pies. Galettes can have all kinds of fillings, although fruit is usually the most common. This particular galette has a filling that is made with peach preserves and canned peaches, so you don’t need to make a trip to the grocery store or wait until peaches are in season to give it a try.

Jarred peaches that are packed in juice are my top choice for this recipe, although they should be drained of juice before using.. If you don’t have that, you can use canned fruit that is packed in syrup, so long as you completely drain the syrup first. Heavy syrup will make this pastry too sweet and can simply add too much excess moisture to the recipe. Jarred and canned peaches are usually already halved. For this recipe, you’ll want to cut each peach half into thirds or quarters.

I used a homemade pie crust for this recipe that is made with a blend of whole wheat and all purpose flour. The whole wheat flour gives the crust a nutty flavor that adds a nice contrast to the sweet, juicy peaches. If you only have all purpose flour, you can simply substitute it for the whole wheat flour in my recipe below – or use your own recipe, if you prefer! You can also use refrigerated or frozen pie dough, so take a peek in your freezer and see if you have any unused pie crusts leftover from holiday baking in there that need to be used up.

Bake the galette until it is golden brown and the filling is bubbling. Unlike a fresh fruit tart or pie, the tenderness of the peaches is not a good indicator of doneness because jarred/canned peaches are usually already quite tender. If the crust appears to be browning too much, put a little bit of aluminum foil loosely over it.

The galette will be ready to eat as soon as it has cooled down. Serve it in generous wedges and pair it with a scoop of vanilla ice cream, if you have some. It is best on the day that it was baked, so don’t hesitate to indulge in a second slice!

Pantry Peach Galette
dough for 1 9-inch pie crust, chilled
1 cup peach preserves
1 cup chopped thinly sliced, canned peaches

Preheat the oven to 400F. Line a baking sheet with parchment paper.
Roll out chilled pie crust on a lightly floured surface until it is a round about 10-11-inches across (approx 1/8-inch thick). Transfer to a parchment-lined baking sheet.
Spread peach preserves on rolled out crust, leaving a 1-inch border around the edges. Arrange peach slices evenly over the preserves. Fold the border of pastry up over the cut peaches to form the outer edge of the crust and prevent juice from the fruit from leaking out.
Bake for about 40 minutes, or until galette is golden brown.

Serves 6-8

Whole Wheat Pie Crust
2/3 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1 tbsp sugar
5 tbsp butter, cold and cut into a few pieces
3-4 tbsp cold water

Whisk together flours, salt and sugar in a large bowl. Rub in butter with your fingertips until the mixture resembles a very coarse, wet sand with no pieces larger than a pea. Pour in water and press dough together with your hands until it comes together into a ball. Add a bit more water if necessary.
Wrap dough disc in plastic wrap and refrigerate it for 4 hours, or until ready to use (freeze for 1 hour for faster prep). Roll out on a floured surface and bake according to [the pie/galette] recipe directions.

Makes 1 crust.

The post Pantry Peach Galette appeared first on Baking Bites.

Any Fruit Galette

apricot and berry galette plum galette strawberry galettes cherry galette

Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

nectarine galette