Both Ginny and I have diplomas in the culinary arts, but neither of us works in the food world. We came up with the idea of starting a food blog together to have an outlet for our recipes and love of cooking. It is a wonderful way to spend our time together when Ginny isn’t working, and I’m not at school. We figured why not share our passion with other people who are interested in food.
Ginny isn’t as new to the world of blogging as I am; she is a web designer and has maintained her own blog in the past. She knows the ins and outs of the website, while I am the voice behind it.
Now, lets get to our first recipe. There’s nothing like a fresh summer dessert. Never before had I heard of a “galette” but I’m not opposed to trying new things; it’s what I do. Ginny didn’t have to pull my arm to get me to taste test this fruity French treat.
Before the summer came to a rolling halt, we wanted to get some use out of the beautiful seasonal fruit still available at the farmer’s market. Ginny’s favorite things to create in the kitchen are sweet treats; it comes naturally to her, but has never been one of my strengths. I can’t complain, as her baking is phenomenal. Honestly, in the past I have found that having fruit for dessert was a bit strange and defeated the purpose entirely, but this galette brings a whole new meaning to “fruit for dessert”. Textural balance is defined in this dish, as the crispy crust plays wonderfully against the soft sweet fruit. This pastry is the perfect alternative to the typically overpoweringly rich dessert.
Strawberry Peach Galette Recipe
Recipe Adapted from Simply Recipes
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick (4 oz) unsalted butter, cut into small (1/2-inch) cubes, chilled in the freezer for 1 hour
- 4 to 6 Tbsp ice water
- 3 large yellow peaches, peeled, sliced into 1/4-inch slices
- 1 cup sliced strawberries
- 3 Tbsp granulated sugar
- 1 Tbsp all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 teaspoon unsalted butter
- 1 egg
- Coarse sugar
In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should be the size of peas in the mixture. Slowly add the ice water, two tablespoons at a time, pulsing after each addition, until the dough just begins to clump. Turn out onto a clean surface. Do not over-knead. Work the dough only enough to bring it barely together into a disk. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.
Preheat the oven with the rack in the middle position to 425°F. Place the strawberry and peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the fruit.
In a small bowl, whisk the egg until smooth and set aside.
On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a baking sheet.
Arrange the strawberry and peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with butter.
Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar.
Place in the oven and bake for about 20-25 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, about 20 minutes.
Serve with vanilla whipped cream.