Updated: Jul 19
Quand on a pas ce que l’on aime, il faut aimer ce que l’on a.
Want what you have and you will have what you want.
I have flour and butter and sugar and peaches and I want to make a peach galette.
Don't let the fancy French name frighten you. It's a only a pie without a pan. That's all. Slicing the fruit into wedges and arranging them in a circular pattern is a little fancy but not hard to achieve and the crust is other-wordly.
This is Jacques Pépin's recipe for galette, originally published in Food and Wine Magazine in 1994, and it makes the flakiest crust I've ever eaten. So flaky in fact, that when taking a bite, I accidentally inhaled a flake of crust. The fly-away flake hit the back of my throat and I choked a little.
"I'm okay," I said between gags and as my family carried-on without taking notice of my flaky mishap.
I don't want you to choke as your loved ones go about their day, so beware dear ones, it's that flaky.
I followed Jacques's recipe to a "T," except I used blueberry preserves to glaze the fruit, rolled my dough between plastic wrap, and substituted peaches for plums.
I bought these peaches from Woolf Farms. I'm fortunate that Woolf Farms, along with many other quality venders, has a booth at a local farmer's market in my area. I bought the tastiest blueberries from them and told the woman behind the booth that I planned to make peach pies, too.
"You might like seconds then?" she asked.
"Seconds," I said.
Seconds are peaches that are slightly blemished, reduced in price, and perfect for making pies. I bought a big bag of seconds and they were so sweet and juicy. I'll take seconds first every time.
1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water
1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 1/2 pounds ripe peaches—halved, pitted and cut into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small bits
1/2 cup good-quality peach, plum, apricot or raspberry preserves, strained if chunky or seedy (I used blueberry preserves for this peach tart. SO GOOD!)
Directions for Making the Pate Brisee:
Put the flour, butter and salt 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-by-18-inch oval 1/16 to 1/8 inch thick ( I think that rolling the dough this thin with just the use of flour can cause unneeded stress and baking should be fun. Sometimes I push too hard and my dough sticks to the board or it breaks when I pick it up with my rolling pin. The solution? Use plastic wrap. Line your board with two large, slightly overlapping sheets of plastic wrap. Sprinkle with a little flour. Place your ball of dough on top of the floured plastic wrap. Place two more pieces of plastic wrap over your ball of dough and roll. See? Life is fun again.) Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
Directions for Making the Filling:
In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge.
Arrange the peach wedges on top and dot with the butter. ( I used about 2 TBSP of additional butter broken into pieces.) 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 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.)
Sprinkle the border with the reserved 1 teaspoon of sugar.
Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet.
Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let galette cool. Slice and serve.