Peach Galette

Peach Tart with Watermark-001

Hello All:

Our son Clark left home Saturday. He’s headed to McGill University in Montreal full of enthusiasm and excitement for learning. I shed tears of joy as I watched he and his father head down our driveway that sunny morning. The goodbye was bittersweet. I found myself both excited for him and saddened by a quiet that suddenly came upon our house with his departure. I found myself reflecting on his boyhood while I embraced the next phase and what it will mean to our family.

His farewell dinner included this Peach Galette for dessert. Ripe, sun-sweetened peaches are wrapped in a delicate free-form crust to create just the right amount of flaky texture to enhance the soft peaches. Here in New England, peaches are some of the last fruits of the season. As the first days of school and Labor Day approach, we cling to each moment of summer as if it is a precious jewel. We prepare ourselves for another bittersweet goodbye as the heat of a golden summer gives way to the glories of autumn ahead. This tart makes a treasured summer last a bit longer.

I look forward to seeing you in my kitchen, gathering flavors, soon.

Dena


PEACH GALLETTE

Yield: 8 Slices

Ingredients:

For the crust:

1 and 1/4 cups all-purpose flour (plus more for rolling)

1/2 teaspoon salt

1 tablespoon granulated sugar

6 tablespoons cold, unsalted butter, cut into large chunks

2 tablespoons cold vegetable shortening

3-4 tablespoons cold water

For the filling:

8 to 10 ripe peaches rinsed, pitted and cut into 8 wedges each

2 tablespoons granulated sugar

1/4 cup all-purpose flour

For baking:

 1 cookie sheet lined with parchment paper

2 tablespoons orange marmalade

For serving:

 Vanilla ice cream (optional)

Instructions:

  1. To make the crust, combine the flour, salt, and sugar in a food processor. Pulse to combine. Add the butter cubes and vegetable shortening. Process until blended into the flour mixture. (The mixture should resemble coarse cornmeal at this point.) With the processor running, quickly drizzle enough water into the feeding tube, to bring the dough together into a ball. Stop immediately. Remove the dough from the food processor, shape into a ball, wrap in plastic and refrigerate for at least one hour.
  2. When you are ready to make the galette, preheat your oven to 400 degrees F.
  3. Place the prepared peaches, granulated sugar and flour in a large mixing bowl. Toss to combine.
  4. Sprinkle a cutting board or clean work surface with flour. Place the dough on the prepared surface and roll the dough out into a circle about 14 inches in diameter.
  5. Spread the orange marmalade over the rolled out dough.
  6. Arrange the peaches on the dough, leaving a 2-inch border of dough around the edges. Spread the peaches evenly, then fold the dough to create a pocket around the peaches.
  7. Transfer the prepared galette to the parchment lined cookie sheet.
  8. Bake until the dough is golden and the fruit is oozing its juices, about 30 minutes.
  9. Allow to cool slightly before serving.
  10. Serve warm or at room temperature with vanilla ice cream, if you like. 
  11. Enjoy.