One more recipe! We can’t resist. Summer is ending but peaches are still everywhere and there is no better way to use them up than with one of these super easy desserts. We’d never made one before and went in search of a simple sounding recipe and found this perfect on eon Wit & Delight. In late August you need to spend as much time as possible soaking up the last rays of summer sunshine which means we only want to make things that require minimal kitchen time. This is just the ticket! But it still looks super impressive in a casual, rustic way so your guests will think you spent all day preparing for them instead of lounging by the pool. You could make this with any fruit really. It would be great with berries, apples, or even tomatoes. The dough for this one comes together in a few minutes and only has to chill for an hour. Once you’ve rolled it out, you pop it back in the fridge for 20 minutes which is just enough time to cut up your fruit. The recipe includes a helpful link to a video demonstrating a special technique for the dough called frisage. This sounds French and fancy but is in fact super easy and leads to a soft crust for your galette that doesn’t get soggy on the bottom. Perfect. We addes more cinnamon because we love it and did our sprinkling of the crust with a ginger infused sugar. Otherwise we followed along as directed. (We forgot to take pics both times we made this last week – oops! so these are from Wit & Delight too – so pretty!)
Original on Wit & Delight here.
1 and 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 tsp salt
10 tbsp butter, cut into small pieces
3-6 tbsp ice water
3 large peaches (about 18 ounces), pitted and sliced into 1/2-inch thick wedges
1/8 teaspoon cinnamon
pinch of salt
2-4 tablespoons sugar, plus more for sprinkling
What to do:
Process the flours, salt, and butter in a food processor until the mixture resembles coarse bread crumbs, and the butter is the size of small peas. Add the water through the feed tube 1 tablespoon at a time, until dough holds together when pinched (about 10 pulses).
to fraisage the dough
(also, a You Tube video here) Turn out the dough onto a lightly floured work surface and gather into a rectangular shaped pile. Use the heel of your hand to smear the dough against the work surface. Continue to smear until all the dough has been worked. Gather into a pile again, and repeat. Flatten dough into a 6-inch disk (or divide into two equal pieces if making smaller galettes), wrap in plastic, and refrigerate for about an hour.
Roll the dough into a 12-inch circle (or 2 smaller circles, about 8-inches wide each) on a piece of parchment paper, and refrigerate for 20 minutes. Adjust your oven rack to the middle position and heat to 375.
Toss the peaches with the cinnamon and salt. Add the sugar, 1 tablespoon at a time, until desired sweetness is reached (I used 2 tablespoons). Mound the fruit in the center of your rolled dough, leaving a 2-inch border (or 1-inch border for smaller galettes). Fold the outermost dough over the fruit, pleating it as you go (about every 2-3 inches). Brush the dough with water and sprinkle with an additional 1 tablespoon sugar.
Bake until tart is deep golden brown and the fruit is bubbling, about 1 hour (less for smaller galettes – about 40-45 minutes). Rotate baking sheet halfway through baking.
Cool the tart on a wire rack for 10 minutes, then use the parchment to transfer tart to a wire rack. Cool about 25 minutes. Serve plain, or with ice cream.