Peach Galette
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5
4 reviews
Excellent
Peach Galette
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My peach galette features a fruity peach filling, golden brown rustic crust, and fresh thyme on top. Made from scratch in just about 1 hour!
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Ingredients
- 4 tbsp water ice
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon vanilla extract
- 1 2/3 cups whole-wheat pastry flour (See Note 1), divided
- 1/4 cup hazelnut See Note 2
- 1/4 tsp salt
- 4 1/2 tbsp demerara sugar divided, or turbinado sugar
- 1/2 cup butter cut into pieces, cold unsalted
- 1 1/2 tbsp cornstarch
- 16 oz peach thawed (See Note 3, fresh or frozen; slices
- 2 tbsp peach preserves
- 1 tbsp honey
- 2 tsp thyme fresh leaves
- 1/2 tsp ground cinnamon
Instructions
- Combine ice water, vinegar, vanilla, and 1/3 cup wheat flour in a small bowl; stir with a fork until well blended to form a slurry.
- In a food processor pulse together the hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 cups wheat flour. Pulse in the butter until mixture resembles coarse meal. Add slurry, pulse again until moist.
- Turn dough out onto a lightly floured surface and knead lightly several times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 12-inch round (See Note 4). Freeze 10 minutes.
- Preheat oven to 400°F.
- Remove dough from freezer; remove and discard top piece of plastic wrap or cut from Ziploc bag. Let stand until pliable, about 1 minute. Invert dough onto a baking sheet lined with parchment paper. Remove and discard remaining plastic wrap.
- Stir together cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border around edge. Arrange peaches on cornstarch mixture, leaving a 2-inch border around edge. Fold edges of dough over peaches, pinching gently to close any cracks.
- Stir together preserves and honey in a small microwave-safe bowl and microwave at HIGH until soft, about 20 seconds. Brush preserves mixture over peaches and dough edges. Sprinkle dough edges with remaining 1 1/2 teaspoons sugar.
- Bake until crust browns, about 30 minutes. Remove from oven. Sprinkle with cinnamon and fresh thyme. Cool 10 minutes, and slice into 8 wedges.
Notes
- Always weigh sifted flour when baking as simply scooping cup amounts often times leaves you using more flour, resulting in tougher, dryer dough. You’ll need 5 7/8 ounces whole-wheat pastry flour or roughly 1 2/3 cup total.
- Either purchase hazelnut meal or in a food processor add 1/4 cup hazelnuts and pulse several times until small meal forms.
- Substitute frozen peach slices with 4-5 medium sized, firm, ripe peaches, peeled, pitted, and sliced into thin wedges.
- OR place dough in a Gallon size Ziploc plastic bag and seal almost completely, leaving it partially open to release air. Using rolling pin, roll dough out to fill bag and seal. This will result in an almost square piece of dough, but is super easy to do.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3.7g
(7%)
Fat
14.7g
(23%)
Saturated Fat
7.6g
(38%)
Polyunsaturated Fat
1.1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
30.5mg
(10%)
Sodium
64.4mg
(3%)
Fiber
4.7g
(19%)
Sugar
16.9g
(34%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3.7g | 7% |
| Fat | 14.7g | 23% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30.5mg | 10% |
| Sodium | 64.4mg | 3% |
| Fiber | 4.7g | 19% |
| Sugar | 16.9g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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