Tony Zentgraf
Galette – flat round pastry filled with fresh fruit
Galettes are a French pastry or cake that originated in the region of Brittany. The Norman period (1066-1204) is when the people of France began to make flat cakes or freeform pastries. This Peach and Blueberry Galette uses this same technique.
Types of Galettes
One of the first and most recognized styles of galette was the Galette des Rois, otherwise known as King Cake. The cake is made freeform and bakes semi flat cake. The cake is an almond type filling wrapped in puff pastry and decorated with puff pastry on the outside.
Breton Galette is another type of French galette. This galette is a type of pancake made from buckwheat flour and filled with a savory filling.
The word galette is also used to describe large cookies in some countries as well.
Fruit or Savory Galette
I am most accustomed to the Fruit or Savory Galette as are most people. In this recipe for Peach and Blueberry Galette, I place the filling in the middle of a dough and folded up and around the sides of the filling. This allows the crust to form around the filling keeping it from leaking out.
Since it’s summer, making a galette is a great way to use some of the abundance of fruit and vegetables from the garden. Use whatever fruit you want, apples, strawberries or even blackberries.
Use Those Garden Veggies Too!
Making a savory galette is just as easy as making this fruit one. Slice some tomatoes, zucchini or even saute some onions and top with some crumbly feta cheese and bake it off. Its a great way to use some of the veggies from the garden.
Give this Peach and Blueberry Galette a try or make a savory one to use veggies from the garden. Either way you want to do it it will be delicious.
Enjoy!
Peach and Blueberry Galette (V)
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Galette Dough
- 1 ½ cups All Purpose Flour
- ½ tsp Salt
- ½ tsp Sugar
- 5 oz Cold Butter - Cubed into ½"
- ¼ cup Water
Galette Filling
- 4 ea Ripe Peaches - Pitted and Sliced
- 1 cup Blueberries
- ¼ cup Sugar
- ½ tsp Cinnamon
- 1 ½ tsp Cardamom
- 1 ½ tbsp Cornstarch
- 2 tbsp Sugar for top
- 1 ea Egg mixed with 1 tbsp water - – For Egg Wash
Instructions
Making the Dough
- Dice the cold butter into ½" cubes.Refrigerate until ready to use.
- In a food processor, place the Flour, Salt and Sugar. Pulse the ingredients incorporate.
- Add the butter cubes to the processor.Pulse to break down the butter into the flour.
- Once the butter and flour look like cornmeal, add 2 tbsp of water to the processor. Drizzling in the water as it runs.
- Stop the food processor and see if the texture of the dough holds together.If not add the additional 1-2 tbsp of water as it runs until the dough comes together.
- Remove the dough from the processor and place on 12" long plastic wrap.Press the dough into a disk and wrap.Place the dough in the refrigerator for at least 1 hour to overnight.
Rolling the Dough
- When ready to use the dough. Remove from the refrigerator and let soften for about 15 minutes.
- Place the dough on a floured surface.Using a rolling pin press grooves into the dough so it begins to spread out.Turn the dough 1/4 turn and repeat. Turn again and repeat.Each time you should be attempting to soften the dough to be able to roll easier.
- Roll the dough into a round about 10-12" in diameter. Turning the dough as you roll to keep in a round shape. Dough should be about ¼" thick.
- Roll onto the rolling pin and transfer onto a baking sheet lined with parchment or a baking mat.
- Refrigerate until filling is ready
Preparing the Filling
- Remove the pit from the peaches and slice into ½" thick wedges.
- In a bowl combine the ¼ cup Sugar, Cinnamon, Cardamom, Cornstarch.Mix with a whisk to combine.
- Add the blueberries and sliced peaches to the spice mix.Mix with your hands to keep the peaches from breaking apart.Tossing to coat the fruit with the spice mix.
Filling and Forming the Galette
- Remove the dough on the sheet pan from the refrigerator.Place on a flat surface.
- Place the fruit filling in the center of the dough disk.Flattening the filling and leaving 2-3 inches around the filling.
- Make the egg wash and have next to the sheet pan.
- Begin to fold up a section of the dough over the side of the filling.You want to leave much of the fruit exposed in the center. About 8 inches across.
- Before you pull the next section up, use some egg wash on the dough you first folded where the dough will overlap on the next fold.The egg wash will help keep the formed dough together.
- Repeat the process around the galette. Egg washing between folds to keep them together.
- At this point, you can refrigerate and keep for a few hours or overnight until ready to bake.
- Once the galette has been formed, brush the egg wash around the dough.
- Sprinkle with the remaining sugar to give some top sweetness to the galette.
- Bake at 375° for 45-50 minutes.Serve warm or room temperature.
- Serve with some Vanilla Ice Cream and Enjoy!
I was nervous that the pastry would leak because I’ve never made a free standing one before, but it turned out great!