In the "Weekend Cooking" section of The Food Network Magazine (July/August) is a Cherry & Peach Galette and I just so happen to have all the ingredients for it. Their recipe calls for 2 sheets of puff pastry, but I wanted to make my pastry dough and the filling recipe is a little bit different as well.
Dough Recipe:
4 cups flour
1 tsp salt
1 1/2 cups + 3 tbsp butter, unsalted
3/4 cups cold ice water
First, preheat oven to 425 degrees. Then in a food processor, combine the flour, salt and pulse to combine. Add butter and pulse until coarse crumbs are formed. Through the feeder slowly add ice cold water until the dough comes together. Transfer onto floured work surface, divide into 3 equal portions and form into disks. Wrap one disk together in plastic wrap and store in the refrigerator for a week or in the freezer for one month. Keep two disks of dough cool until your ready to use.
Cherry Peach Filling Recipe:
3 peaches, pitted and sliced
3/4 lb cherries, pitted and halved
1/4 cup lemon juice
1/2 tsp orange zest
1/4 cup sugar
3 tbsp flour
Combine all ingredients together! Set aside while you roll out your dough to about 1/8 to 1/4 inch thickness. Thin, but not too thin that the dough breaks! Transfer the dough to a baking sheet lined with parchment paper. Spoon about half the filling into each round of dough. Leave about an inch border. Then gently fold over dough over the fruit mixture, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes. Transfer the baked galette to a wire rack and let cool slightly. Cut like a pie and serve. Vanilla Bean ice cream would be delicious on the side.
Note: If anyone is curious the definition of a Galette is a flat pastry filled with fruit.
This recipe can make two small galettes or one large galette.
4 cups flour
1 tsp salt
1 1/2 cups + 3 tbsp butter, unsalted
3/4 cups cold ice water
First, preheat oven to 425 degrees. Then in a food processor, combine the flour, salt and pulse to combine. Add butter and pulse until coarse crumbs are formed. Through the feeder slowly add ice cold water until the dough comes together. Transfer onto floured work surface, divide into 3 equal portions and form into disks. Wrap one disk together in plastic wrap and store in the refrigerator for a week or in the freezer for one month. Keep two disks of dough cool until your ready to use.
3 peaches, pitted and sliced
3/4 lb cherries, pitted and halved
1/4 cup lemon juice
1/2 tsp orange zest
1/4 cup sugar
3 tbsp flour
Combine all ingredients together! Set aside while you roll out your dough to about 1/8 to 1/4 inch thickness. Thin, but not too thin that the dough breaks! Transfer the dough to a baking sheet lined with parchment paper. Spoon about half the filling into each round of dough. Leave about an inch border. Then gently fold over dough over the fruit mixture, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes. Transfer the baked galette to a wire rack and let cool slightly. Cut like a pie and serve. Vanilla Bean ice cream would be delicious on the side.
This recipe can make two small galettes or one large galette.
Comments
Post a Comment