I hope you all are having a wonderful July 4th weekend, enjoying this perfect summer day. I made this last night and it was such a hit (not to mention ridiculously easy to make) I thought I would share the love. The key is obviously using whatever fruit is at its peak, perhaps mixing a few if you cant pick just one, but I think what wins over the crowd is the cornmeal in the crust – it adds a little sumthin that pairs perfectly with peaches.
You could make this for tonight, Im not kidding its really that simple. Happy Summer!!!
Summer Peach Galette w/ a Buttery Cornmeal Crust
Yield: 1 10" galette
- 1 cup flour
- ¼ cup cornmeal
- ½ tsp kosher salt
- 4 oz (1 stick) unsalted butter, cubed and very cold
- ¼ cup cold water
- 2 tbl apple cider vinegar
- 6 peaches
- 1 egg for wash
- ¼ cup raw sugar (aka demerara sugar)
- Combine the flour, cornmeal and salt in the bowl of a food processor and pulse once or twice to combine. Add the butter and pulse until the butter is about pea sized.
- Put an ice cube or two into your water to make sure it is very cold and combine with the vinegar.
- With the food processor running, drizzle in the water/vinegar and mix just until the dough starts to come together into a ball.
- For the dough into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days.
- When you are ready to bake, preheat the oven to 400˚F and let your dough sit out on the counter for 10 minutes just to soften slightly.
- Roll the dough out to a 12" round (dont worry if the edges are jagged, this is a rustic dessert). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Peel and slice the peaches - if they are underripe you can add a tablespoon of sugar - for ripe fruit I think sugar is unnecessary and makes the whole dessert too sweet but to each their own.
- Pile the fruit in the center of the rolled out dough, leaving about 2 inches around. Gently fold the pastry over the fruit, pleating it every few inches to create a tighter hold.
- Lightly beat the one egg and brush over the dough - if any of the pleats are opening, use the egg wash as a kind of glue.
- Generously sprinkle the raw sugar over the crust and put the tart into the oven. Bake for 30-45 minutes, rotating the pan halfway, until the crust is a dark golden brown. Let cool 15 minutes before serving.