I’m a huge fan of galettes. These rustic tarts with hand-folded edges can be filled with any sweet or savoury filling, and look impressive on the table. But, they really couldn’t be easier to make. The beauty of a galette is that the more imperfect they are, the more charming they look, so you don’t have to be a professional baker in order to put one together.
This time of year I’m partial to stone fruit-filled galettes and like to use peaches, nectarines, plums, or even a variety of all three. They’re versatile enough to be cut into wedges and tucked in the school lunchbox, or served with a dollop of whipped cream for a dinner party-worthy dessert. Regardless of how you choose to eat yours, here are six easy steps that will guarantee galette success when it comes time to bake:
1. Roll the dough out on a clean, dry, and lightly floured surface to prevent sticking and then carefully transfer it to a parchment-lined baking sheet.
2. Pile the fruit into the centre of the dough, leaving at least a 2-inch border of pastry around the perimeter.
3. Fold the dough up and into 2-inch folds tucking the fruit into the pastry.
4. Patch any cracks to prevent the juices from leaking (but remember, it’s okay if they do ‘ this is a rustic tart, after all).
5. Chill the galette in the fridge before baking to ensure a flaky crust.
6. Bake as per recipe directions.
Tell us, what dessert are you baking up these days?
Jacques Pepin’s Peach & Plum Galette
For the pastry:
- 1½ cups all-purpose flour
- ¾ cups cold salted butter, cut into 1/2-inch pieces
- 1/3 cup ice water
For the filling:
- ¼ cup + 1/3 cup sugar
- 3 tablespoons ground hazelnuts or almonds
- 3 tablespoons all-purpose flour
- 2 ½ pounds large peaches and/or plums’halved, pitted and cut into 1/2-inch wedges
- 3 tablespoons unsalted butter, cut into small bits
- ½ cup apricot preserves, warmed and strained, if chunky
Prep & Cook:
- To make the pastry, put the flour and butter in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
- Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16′ circle. Drape the dough over the rolling pin and transfer it to a parchment-lined baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°F.
- To make the filling, combine ¼ cup of the sugar with the ground almonds and flour in a small mixing bowl. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the peach/pulm wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the peaches/plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Patch any cracks to prevent the juices from leaking and sprinkle the border with the reserved teaspoon of sugar.
- Place the galette in the freezer for 15 minutes.
- Bake the galette in the middle of the oven for 45-50 minutes, or until the fruit is very soft and the crust is richly browned.
- Evenly brush the warmed preserves over the hot fruit. Let the galette cool to room temperature before serving.