It’s hard to believe it’s already been one month here at A Hint of Faith.
Time flies when all you do is cook, eat, and write about food… but in the best way! To celebrate my first month here, I decided to make a dessert of some sort, since I have yet to feature baked goods on the blog. I love baking, but truth be told, the idea of developing baked goods recipes is intimidating as heck. The whole science behind baking astounds me, and I am constantly amazed by people who innovate and develop baking recipes. For today’s recipe, rather than invent my own, I have adapted a peach galette recipe by first caramelizing the peaches. (Because who doesn’t love caramelized peaches?)
Since moving into my apartment in July, it’s been pretty hectic.
This is my first apartment, so most of the kitchen apparatus I used to use constantly (and took for granted) belongs to my parents. And while I’ve been accumulating the absolute necessities, there are still quite a few items missing from my kitchen stock (feel free to hit up my Amazon wish list!)… including a pie plate. I know, I know, how can any baker/person who enjoys buttery, flaky crusts expect to sustain themselves without a pie plate? Well, my friends, that’s why galettes exist! You’ll love the way the thin, buttery crust complements the sweet, melt-in-your-mouth peaches in this perfect end-of-summer dessert.
All the goodness of a peach pie, without the necessity of a pie plate!
(Recipe adapted from Simply Recipes)
- 1 ¼ c. all-purpose flour
- 1 ½ tsp. sugar
- ½ tsp. salt
- 4 oz. (or ½ c. or 1 stick) butter, cut into ~½ in. cubes and frozen for at least 15 minutes
- 4-6 tbsp. ice water
- 3 large yellow peaches, pitted and sliced into ~½ in. thick slices
- 3 tbsp. brown sugar
- 1 tbsp. butter
- ½ tsp. vanilla extract
- 1 tbsp. flour
- 1 egg, beaten
- Coarse sugar for sprinkling (optional)
- In a large mixing bowl, combine flour, sugar, and salt.
- Using a pastry cutter or 2 knives, cut the butter into the flour, until the butter is about the size of peas.
- Slowly add the ice water, 1 tbsp. at a time, until the dough begins to combine. (Note that this can also be done by pulsing all the ingredients in a food processor)
- Turn the dough out onto a clean surface and use your hands to form it into a rough disc. Be sure not to over-knead the dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
- In the meantime, place the peach slices, brown sugar, butter, vanilla extract, and flour in a skillet over medium heat. Cook for about 8-10 minutes, until the peaches begin to break down and caramelize, but be careful not to burn them. Allow the peaches to cool for at least 10 minutes before handling.
- Once chilled, roll out the dough onto a lightly floured surface. You want an approximately 12-in. diameter. Gently move the dough to a rimmed baking sheet.
- Arrange the caramelized peaches in an overlapping pattern in a single layer on top of the dough.
- Fold the overhanging dough on top of the peaches. It should be about 2 in. all the way around.
- Brush the edges of the dough with beaten egg and sprinkle with coarse sugar, if using.
- Bake in a 425° oven for 15-20 minutes, until golden brown. Place to cool on a wire rack for at least 15 minutes.
- Enjoy on its own or with vanilla ice cream!
Love means not sweating about the lack of pie plate…and making the buttery crust anyway!