That’s french for “I baked a peach galette.” I’m sort of fancy.
I’ve made Martha’s delicious stonefruit galette twice this summer. The first time I made it with fresh Okanagan peaches, and the second time with fresh Okanagan plums. Both galettes were equally delicious when served warm (not hot) with ice cream. As peach and plum season is coming to a close you could also make this galette with apples and cinnamon. It would be delicious too.
Both galettes were also amazing cold from the fridge for breakfast the next day.
Not only is this galette delicious, but through it I found Martha’s recipe for Pâte Brisée. The most perfect pie crust I’ve ever tasted. Since this crust has no sugar in it, I threw my leftover dough in the freezer and used it about a week later to top a bottomless chicken pot pie. It’s seriously good stuff.
But to the pie recipe!
From Martha Stewart
Make sure all the ingredients are COLD before you begin.
Makes enough for one double-crust, two single crust 9-inch pies, or one galette with a bit of extra.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
- 1/4 to 1/2 cup ice water
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
- Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
Adapted from Martha Stewart
- 1 tablespoon all-purpose flour, plus more for work surface
- Pate Brisee
- 1/2 cup finely ground toasted hazelnuts (toast in a pan then grind in a food processor)
- 2 tablespoons light-brown sugar
- 1 tablespoon cornstarch (optional)
- 1/4 teaspoon salt
- 1 1/2 pounds fruit (peaches, plums, apples, etc.), sliced into 1/2-inch-thick wedges
- 3 tablespoons granulated sugar
- 1 large egg, lightly beaten
- Preheat oven to 425 degrees.with rack in lower third. On a lightly floured work surface, roll out pate brisee to 1/8 inch thick. Trim edges to form an 18-by-16-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine flour, hazelnuts, brown sugar, optional cornstarch, and salt; spread to cover the dough (Martha suggests leaving 3″, I fill it all up so as to make a stuffed crust galette).
- Arrange fruit in rows on top, slightly overlapping the slices and alternating direction of each row. Sprinkle fruit with granulated sugar. Fold dough to enclose edges; brush dough with egg wash. Chill at least 30 minutes in refrigerator.
- Bake 10 minutes at 425. Reduce oven heat to 400 degrees. Bake until pastry is golden brown and fruit is softened, about 30 minutes. Transfer to a wire rack; let cool a bit. Serve.
Note: Martha’s recipe finished off the galette by brushing it with a melted jam. I find this galette SUPER sweet as is without the jam, but click through to the original recipe if you have a super sweet tooth!