Peach Galette


Peach galette with caramel sugar and just a hint of allspice.

It’s no wonder the ancient Chinese fetishized peaches. In both form and texture, they are sensual to the point of being fruit porn. An electric bite of sweet, tart perfume and impossible juiciness that has the power to transport you to the outer reaches of ecstasy.

You won’t be surprised to learn that I anxiously await that first Sunday of the summer when the gals from Tenerelli Orchards will appear at the Hollywood Farmers Market. Theirs are the best peaches, plums, and nectarines this side of the Mississippi so far as I’m concerned.

My peach galette* is an homage to the Tenerelli’s fruit and uses only the barest amount of sugar, allowing the peaches to shine in all their summer splendor. You’ll be amazed at the sheer depth of flavor that can be extracted from fruits  baked in this manner. You’ll also be amazed at how little work goes into such a memorable dessert.

* Galette is a fancy word for a flat pie.

This recipe yields dessert for four to six on its own, eight if accompanied by ice cream.

Peach Galette
1 recipe All-Butter Pie Crust
2 large, firm-ish peaches or nectarines
2 – 3 tbsp caramel sugar or brown sugar
a heavy pinch of ground allspice
2 tbsp sunflower oil or melted butter

Preheat oven to 425º and set a rack in the middle position.

If using peaches, peel them like an apple using a very sharp paring knife. Nectarines can be baked with the skins on. Slice each fruit into sixteen wedges.

Roll dough out to 13-inches and place on a parchment-lined baking sheet. Brush lightly with sunflower oil or melted butter.

Peach galette with caramel sugar and just a hint of allspice.Leaving an inch border all around, sprinkle some of the sugar lightly over the entire round of dough. Use the rest of the sugar to create a perimeter as shown.

Lay peach wedges in concentric circles, starting from the outside with the tips of the wedges just within the perimeter of sugar. Lightly brush the peaches with sunflower oil or melted butter and then sprinkle over the allspice.Peach galette with caramel sugar and just a hint of allspice.

Fold edges like a stop sign, with the crease right at the sugar perimeter. Place in the oven immediately and bake for 40 minutes or until the bottom is golden brown and center bubbling. If the edges are dark but the center still not bubbling after 40 minutes, lower oven to 375º to finish baking.

Cool for five minutes on a wire rack before cutting and serving.

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