Ginger Peach and Cherry Galette

PeachCherryGalette2 2GINGER PEACH and CHERRY GALETTE
Adapted via Inspiring the Everyday
Serves: 6 to 8

Ingredients
For the Dough:
♦ 2 ¼ cups (300 g) all-purpose flour
♦  ½ teaspoon sea salt
♦ 1 ½ tbsp (18 g) granulated sugar
♦ 12 tbsp (170 g) unsalted butter, chilled
♦  ¼ cup ice water
♦ 2 large eggs

For the Filling:
♦ 2 large peaches
♦ 12 to 16 cherries, pitted
♦ 1 tbsp cornstarch
♦ 3 tbsp sugar
♦  ½ tsp dried ginger
♦ Dash of nutmeg

For baking:
♦ 2 tbsp butter, diced
♦ 1 large egg

Directions
Prepare the dough: whisk the cold water and eggs together in a small bowl, then set in the fridge. Place the flour, salt and sugar to a food processor, and pulse to combine. Add in chilled butter cubes and process until a coarse meal forms.

Take the egg mixture out of the fridge – turn the processor to “ON”, and pour in the egg mixture while the machine is running. Process until a ball of dough forms that pulls away from the edges, approximately 10 to 15 seconds. Dump out onto a hard surface and form a ball (it will be very sticky), then wrap in plastic and chill for 30 minutes.

Make the filling: In a small bowl, whisk together the corn starch, sugar, ginger, and nutmeg – set aside. Slice peaches into eighth inch slices, and cut the pitted cherries in half. Set the fruit into a large bowl, and fold in the sugar mixture. Allow macerate for 10 minutes.

Meanwhile, line a baking sheet with parchment paper, and preheat your oven 400 degrees F.

Assemble the galettes: Roll out the dough to an eighth inch – sprinkle flour as needed (to prevent sticking), and rotate the dough frequently to keep the rolling even. You should end up with a dough circle that is approximately 10” to 12” in diameter – carefully transfer the dough to your pan.

Arrange fruit in the center of the dough (may be as decorative or rustic as you prefer), leaving a two inch edge around the fruit – pull the dough over the sides of the fruit, overlapping the edges.

Whisk the remaining egg with 1 tbsp water in a small bowl, and brush dough with the egg wash. Dot the exposed fruit with the diced butter, and bake the galette for 35 to 40 minutes, or until the crust is golden and the center is bubbling. Allow to cool for 10 minutes – may be served right away, or at room temperature.

To read more about this dish and my musical pairing, click HERE!

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