Peach Galette

I spent this last week in Alabama hanging out with my husband’s family in Hunstville. Any time I visit the south, I get into this “biscuits and pie” mood. All I want is good old southern comfort food; hush puppies, pie, cornbread, all that good stuff. Ever since I landed here, I’ve been craving  pie with  flaky, buttery crust. Last time I made pie was when I was on MasterChef, and that was a long time ago. I wanted something a bit easier to make and a galette was the perfect option. I like to think of it as pie’s easier, more laid back cousin. 

The secret to a buttery, flaky crust is keeping the butter cold so it doesn’t melt into the dough. I even put my flour in the freezer for 15 minute so it’s nice and cold when I rub the cold butter into it. Rubbing the butter into the flour and sugar also helps prevent strong gluten-bonds from forming, giving you a tender crust.

To make my tart a bit more tasty I added mint from my in-law’s garden and some ginger. Let me tell you, ginger, mint and peaches are AH-mazing together! I love the combination of sweet peaches, cool mint and warm ginger. If you’re not into it, feel free to omit it or substitute it with cinnamon or any other spices and herbs.

Ginger & Mint Peach Galette

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• Total Time: 1 hour 15 minutes
• Yield: one 8-inch galette 1x

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Ingredients

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Crust

• 1 1/2 cup all purpose flour, sifted
• 1 1/2 tbsp granulated sugar
• 1/2 tbsp salt
• 3/4 cup unsalted butter, cold and cubed
• 1 egg
• 1/4 cup milk

Filling

• 3 peaches, sliced thinly
• 1/2 tbsp fresh ginger, minced
• 3–4 mint leaves, julienned
• 2 tbsp granulated sugar
• 1 tbsp flour
• 1 tbsp honey
• 1 egg
• 2 tbsp apricot jam (optional)

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Instructions

1. In a large bowl, mix flour, sugar and salt together. Add butter and use your fingers to rub the butter and flour together until you get a texture like sand. You can also use a pastry cutter if you have one to bring it together.
2. Add the egg and milk and use your hands to bring the dough together. Do not knead the dough too much, otherwise you’ll end up with a tough crust that isn’t flaky. Shape the dough into a round disc and wrap in saran wrap and freeze for 30 minutes. Pre-heat oven to 400 F.
3. While the dough is chilling, prepare the filling. In a large bowl, add sliced peaches, ginger, mint, sugar, flour and honey. Use your hands to gently mix together and set aside.
4. Once the dough is ready, place the dough on a parchment covered baking sheet. roll it out into a circle that is 1/4 inch thick. Arrange or dump the peach filling in the middle, leaving 2-3 inches of space from the edge. Gently fold the edges over the peaches and brush the crust with an egg wash.
5. Bake for 45 minutes or until golden brown. If the crust starts to brown too much, just places a sheet of foil on top of the galette to prevent it from burning.
6. In a small bowl add apricot jam and 1 tablespoon of water. Microwave for 15 seconds and mix well. Brush the top of the peaches with the apricot jam mixture so that it is nice and glossy. Serve while hot!

• Prep Time: 30 minutes
• Cook Time: 45 minutes

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