Do you LOVE pie but get intimidated to make it at home? Well have no fear, this galette recipe is extremely beginner friendly! You don't even need a pie pan - a baking sheet is all you need!
A galette is basically half of a pie AND you can see all the delicious filling up-close and personal. You know you have a good galette or pie when you can't decide if the filling or the flaky crust is the best part... ;)
We created this recipe to get you excited for peach season, which is just around the corner. Well, maybe not right around the corner, but with this amazing weather it feels close! This recipe was inspired by a recipe I learned in a food and nutrition course. The recipe was so simple that the teacher did not even give us a proper recipe - all you need is a ratio! Here are the magic numbers: 3 cups flour : 1 cup butter : 1 tbsp water. Now let's get into the fun stuff...
The water must be ICE COLD. In fact, you should be putting ice cubes in the water to make sure it's as cold as possible. We want to keep the pieces of butter as cold as possible. If it's not cold, your crust will not be as flakey.
Cube your butter. I recommend that you cube your butter before chilling it. The key to making a good pie crust is temperature. You want to keep everything as cold as possible. This includes keeping the ingredients cold and by making the process quick. Cubing the butter allows you to quickly form a sandy flour mixture. Imagine trying to break up a hard block of butter. That is extra work and slows the process. By the time you do manage to create a crumbly mixture, the butter probably would have softened which is a no no!
Roll it out on parchment paper. Rolling it out on parchment paper reduces mess and eliminates the need to transfer the dough later on. Think about this. If you roll it out on a countertop with flour, that translate to extra cleaning for you AND you will have to transfer it onto a baking sheet after. If you just roll it out on parchment paper, you can easily transfer it onto the baking sheet. Also to prevent the dough from sticking to your rolling pin, just place another piece of parchment on top then roll it out. It's like a... parchment paper pie crust sandwich... :)
Leave an inch of dough. When you get to the filling step, you want to leave an inch of dough all around the perimeter uncovered. Otherwise, you can't fold the sides in to form that pizza look! Don't worry about getting clean edges. Those ragged edges are what we want because nothing beats a rustic looking galette.
Optional: use a food processor. To speed up the process and to avoid mess, you can actually make the dough in a food processor! Instead of breaking up the butter cubes by hand, the food processor will do all the work.
Warning: extreme feelings of happiness may occur after eating this
Don't have any fresh juicy peaches on hand? Try thawing out ~14 frozen peach slices, OR use another fruit that is commonly used for pies such as apples, strawberries, blueberries, plums, cherries etc.
A savoury galette would be so divine! Instead of a brown sugar base, you can spread a layer of soft cheese, then top it off with vegetables like zucchini, tomatoes, mushrooms or spinach and use herbs like thyme and rosemary. I actually might have to try this!
To make this vegan, you can substitute butter for coconut oil or vegan butter. Just make sure that it is solid and very cold.
1 cup AP flour
1/3 cup butter, cubed
3 tbsp ice water
1 tsp sugar
1/4 tsp salt
1 yellow peach
2 tbsp butter
2 tbsp brown sugar
1 tsp vanilla extract
In a large bowl, mix the flour, salt and sugar together.
Incorporate the butter. The butter should be cubed and super cold. Use a pastry cutter or a fork to combine the butter into the flour until the mixture resembles crumbs. Some lumps of butter is ok.
Now add the ice cold water 1 tbsp at a time. You are looking for a dry but moist enough dough that can hold together. Test it by squeezing the dough in your hand. If the dough holds together without falling apart and it's keeping its shape, you made it through the hard part!
Pour the dough onto a sheet of Saran Wrap. Using the Saran Wrap, gather the dough into the centre and wrap it up. Shape it into a flat disk, not a sphere!
Let it rest in the fridge for 30-60 minutes.
Filling. Meanwhile, slice one peach into thin wedges and set aside.
Mix the melted butter, brown sugar and vanilla extract together to form a paste and set aside.
After the dough is done resting, take it out of the fridge, unwrap it and place it on top of a piece of parchment baking that is the size of your baking pan. Place another piece of parchment on top and roll it out to a 1/8 inch thickness. Strive for a circle shape but don't worry about ragged edges because who doesn't love rustic galettes?
Spread the brown sugar mixture on the dough while leaving a 1-inch perimeter around the dough uncovered.
Arrange the peaches from the centre outward. Again, don't cover the perimeter.
Fold in the perimeter bit by bit, semi-folding the next bit into the previous bit. It should look like a pleat.
Brush the egg wash on the crust then top it off with slivered almonds.
Bake for 15-20 minutes at 400F or until golden brown.
ENJOY! Please let us know if you liked this recipe, and which recipes you want to see more of!
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