Bake for 25 to 30 minutes until dough is golden brown. [Translation: no crazy skills required ;)], Kitchen Confidante uses cookies to serve you the best possible experience. See more ideas about Galette, Galette recipe, Fruit galette recipe. Make the dough: To make the dough, whisk together the flour, sugar, salt, and fennel seeds in a large bowl. It will still be crumbly (take care not to make the dough too wet). It’s so clearly calculated to make people who cook all the time feel like they aren’t Real Cooks, just because they don’t work at a gourmet restaurant. Galettes are humble, they are rustic, they’re the down-and-dirty, let’s-get-to-the-good-stuff version of pie. Sprinkle with 2 tablespoons of the sugar and the butter. Fresh, sweet peaches are in full swing right now, so grab some at the market to utilize in this summer recipe: Easy Peach Galette. But, let’s be honest here, our dishes are a million times better than most other home cooks. Using a pastry cutter or … Try our sweet recipes for a simple dessert or our savoury options for a vegetarian main. Easy Peach Galette. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Place in the center of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Stir the basil leaves through gently, then set aside to infuse. Lies! Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle. Your email address will not be published. Mix up powdered sugar with 2-3 Tablespoons water. I’ve always preferred crumbles and galettes and all those other rustic desserts over pies and cakes. Also, instead of making a syrup to create the glaze on this peach galette, the peaches are topped with some sugar, which will melt with the peach juices and create a beautiful glaze as the galette … If using a pizza stone, place it in the lower third of the oven. If using a pizza stone, place it in the lower third of the oven. You have an apricot tree!?! Serves: 8–10 servings. 1 cup (240 g) of cold salted butter*, diced. APRICOT GALETTE! Lightly brush the exposed dough with heavy cream or half and half. Step 3: Line a baking sheet with parchment paper. You’re kids are cute. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. SO lucky! Add the butter and work the butter into the flour with your (clean) hands until the mixture resembles crumbs and no piece of butter is bigger than a pea. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish. It's also vegan friendly with gluten and refined sugar free options! I filled it with sweet apricots, tossed in just a wee bit of sugar and cornstarch. Wrap in plastic and refrigerate for at least 30 mins. I love galettes, and they’re my favorite way of using an abundance of fruit. Slice peaches into thin slices. Roll out to about 1/8" thick, in the form of a large circle, about 15-16" in diameter. Stir … Then place 1-3 apricot halves in the center to create a decorative center. The flaky pie crust and the combo of peach and blueberries with ginger will get you hooked, but you can really use any fruit … Clearly, my kids have seen a few cooking shows here and there. Cool for at least 20 minutes on wire rack. Place in a bowl, and add vanilla, sugar, cinnamon, cornstarch, and a big squeeze of lemon juice. Try this Apricot Galette when apricots are in season! A baking sheet works just as well! :), I’m all for rustic simplicity! For this galette, I was inspired by Food52's version in their post, more or less, depending on the sweetness of your fruit, plus extra for the crust, How to Make any Galette (or Crostata) in 7 Steps, Simple Sundays | Mechado Filipino Beef Stew, Potato Pesto Pizza with Brussels Sprouts and Yellow Squash, Spiced Nuts: Sweet and Spicy Roasted Nuts. Hi Amy! My husband is a restaurant owner/chef, and his mom can outcook him anyday. I was at the stove this morning, having a not-so-awesome moment, silently annoyed with some gyoza I was browning for my children who were waiting at the kitchen table. Serve warm or at room temperature. It does not have to be perfect. This is not only beautiful, but looks so scrumptious as well! Place the pieces in a large bowl and squeeze or spoon over 2 tablespoons of sweet balsamic glaze, toss in the sugar and cornflour and mix gently to combine. Seems like such a fancy name for an incredibly simple and rustic, yet elegant and delicious dessert. This galette looks delicious! Sorry, your blog cannot share posts by email. How lovely–apricots are one of my favorite fruits, and they have been great this year! Transfer the galette on the parchment to the pizza stone in the oven or on a baking sheet. For the crust, you can make your own, or use a store-bought crust. It’s dumplings for Pete’s sake, I thought to myself. Your crust looks incredible too…and thanks for including the tips, Liren! Home cook, yes, but you always have beautiful food here. I didn’t even bother dirtying the food processor. Trips to the farmer’s market tends to remedy that drought. Peach galette with brown sugar crust 6 ratings 4.9 out of 5 star rating Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny). I’m a home cook, after all. If you wish, this can also be done in a food processor. So simple yet so delish!! Mar 23, 2017 - Apricot Galette - Ripe apricots baked to a jammy consistency & enveloped by golden brown pastry crust spinkled with coarse sugar crystals. “Ugh!!!!! I definitely agree that the home cook branding is horrifying. But it's the spicy syrup that truly elevates this recipe. Can I sub peaches for apricots? He makes it sound so demeaning. In one bowl, toss apricots with caster sugar. Place the dough on a large piece of parchment paper and roll out into a 12 inch circle. I also just love the rustic look of it! For the whipped cream, combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. I adore galettes for the simple fact that I am pretty miserable at making pretty pies. Place flour, sugar and salt in a large bowl and whisk to combine. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. I just wish I had access to those apricots of yours! Add butter and press the butter between your fingers, combining it with the flour, as you go. Preheat the oven to 400 degrees. Peaches are in season right now and I am looking for every way to use them. Home cooking is obviously the best cooking, especially when it’s something as simple and delicious as this galette. Peach Galette. Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Do ahead: Fruit galettes keep at room temperature for a few days and up to a week in the fridge. by Liren Baker on July 07, 2013 updated August 6, 2019 | 22 Comments. My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. I just love galettes! When I make galettes, I often put a thin base of nuts, flour, and a bit of sugar that I mix together in my mini food processor. When the filling has had some time to rest, slice the galette and enjoy, either plain or a la mode. This is a mess!” I complained out loud. This Peach Galette is one of my favorites. By using our website, we understand that you accept their use and agree to our cookie policy. I made this recipe before with apricots, but this month I have an abundance of peaches to use! Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape. Add water and mix with a wooden spoon until a dough forms. This makes the peach filling really juicy WITHOUT being too liquidy or soggy in this easy peach galette. Slowly drizzle in the ice water, about tablespoon at a time and toss until the dough just comes together. Sprinkle the washed dough with sugar, if you wish. There’s something about the double crust thing that I still can’t get. But I have to get over it, because, I am a home cook. Post was not sent - check your email addresses! This easy peach galette is simple to make and so delicious! Toss the fruit in a bowl with the sugar and cornstarch and set aside as you shape the dough. The idea is to create a coarse meal of butter and flour. Your apricot galette had me drooling before on Facebook. Everyone’s making a galette these days, but it’s actually been a while since I made one. Preheat the oven to 400 degrees. Yes, you can absolutely use peaches – they’ve been amazing this season and will be lovely in this galette! He’s also messed up gyoza a few times at home, if that makes you feel better. Press it into a disk form and chill in the refrigerator for at least 30 minutes. Entertaining with Beth, Fasmov Parchment Paper Baking Liner Sheets Pan liner, 11.8 x 15.7", 500 Count, Trader Joe’s Organic Apricot Preserves, Reduced Sugar, 15.2oz/431gr, John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches. Peach Blueberry Galette is an easy, rustic dessert that is so delicious, quick to make, and really anyone can do it.I just can’t believe how such a simple thing can pack such a flavor and texture punch. a) they’re easier to make and b) they just feel more comforting because of how rustic they are. Place the piecrust on a parchment-lined baking sheet. Gently bring up the edges of the dough, folding and crimping a little along the way towards the center of the galette. Perhaps an extra dusting of flour or cornstarch will do the trick. Hi Bernadette! Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, … *You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry. 2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters, ½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish. How should I bake this if I don’t own a pizza stone? Added some cinnamon but great overall so easy for quick dessert. Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Not easy at all. Leaving a 2-inch border, top with the nectarines or peaches. It is really easy to make, and it tastes delicious. Accept. And there is some truth to what my son says: a home cook’s food may not be beautiful, but it sure can be delicious. :), There’s nothing like a home cooked meal, and sometimes, I will say, I prefer it to a meal out. Bake galette: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Serve the galette with homemade Amaretto whipped cream. Beautiful use of apricots! More information Apricot Galette | My favorite type of galette is the rustic French country dessert, a free-form fruit tart that is less fussy and formal than a traditional pie or French tart. Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick. I guess it’s true… we are home cooks. Sorry your harvest has ended, but frozen should work – I would just make sure that the filling isn’t soggy. In this recipe, we’re making our peach cherry galette with a store-bought pie crust because as Tabitha Brown says, “that’s our business.” You can certainly whip up a pie crust or use a puff pastry if you like, but I’m trying to maximize the ease of this peach cherry galette recipe. Just whisk it up with a spoon before serving. This would be good with any stone fruit. Preheat oven to 180 C / Gas 4. ;-). Cut it all into wedges that will be easy to lay in the pastry. I glaze mine as well with a bit of warm jam. The prep is easy: Rounds of pre-made refrigerated pie crust are topped with peaches that have been briefly cooked in a spicy syrup before baking. Place pie … In a small bowl, stir together the flour and remaining 1 tablespoon sugar. My son consoled, “It’s okay, it’s not like you’re on Top Chef.” “Yeah,” my daughter piped in, “You’re a home cook.”. Learn how your comment data is processed. Brush the crust with water and sprinkle with the turbinado sugar. It’s not a dirty word, but I will admit that each time I hear Joe Bastianich refer to a contestant on Master Chef as one, my insides do a weird twist of shame. Remove from the oven when it is fully baked, and transfer to a cooling rack. Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). Step 2: Next, add the flour, sugar and cinnamon to the sliced peaches and gently turn with a spatula to coat the peaches. Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs. Preheat oven to 375F and line a baking sheet with parchment paper or non-stick cooking mat. Place … Jun 16, 2019 - Explore elspeth's board "apricot galette" on Pinterest. This simple, impressive dessert starts with a … Allow to cool slightly and then for a nice "glossy finish" heat ¼ cup apricot jam in the microwave or in a saucepan, until it reaches a liquid consistency. Chef John uses Chinese five-spice powder: a blend of anise, ginger, cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. I kept this Apricot Galette simple. But frozen should work – I would eat at a cafe in France those of. The ice water, about 15-16 '' in diameter for every way to them. For quick dessert plastic and refrigerate for at least 30 minutes and cakes crust dough: a... Spread a thin layer simple apricot galette apricot jam onto the dough too wet ) ’! Small cafe that served healthy, seasonal and really delicious food is sized to fit a flat sheet. 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