I have already mentioned how much I love peach galettes because who doesn’t? It’s a free form tart and this crust is just so forgiving, however you form it, it turn out great.
This crust can be used for both savory and sweet goods because it’s not sweet. If you are making sweet galettes, definitely sprinkle some sugar before you put it in the oven. As I have mentioned before, I roll out my dough before I let it rest in the fridge and for the dough not to stick to the rolling pin, I always roll it out between two plastic wraps. For me it’s just much easier to roll the crust out before it chills because the butter isn’t hard anymore. But it’s important to do it very fast and it’s important to fill the galette and put it in the oven very fast after you take the dough out.
So just because schools are open and it gets a bit cool sometimes doesn’t mean I’m not going to cook and bake with peach. As long as I find it in farmers market, I will make something delicious with it.
Gosh university district farmers market has the best peaches, nectarines and berries I swear. Peaches are like huge and so sweet. I actually used only one peach here in this recipe to make five mini galettes. The peach was so big I had to cut each slice into half so they fit in the galette.
I didn’t add anything else because the peach itself was sweet enough, but if the peach you are using is not sweet enough, then by all means mix it with sugar.
My in-laws loved the galettes though my father-in-law doesn’t consume butter so I have to come up with another recipe that doesn’t have butter so he can enjoy it as much as we do.
Mini peach galettes
- 1 stick almost 110gr unsalted butter, cubed and chilled
- 1 1/2 cup all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1/3 cup ice cold water
- 1 egg beaten (egg wash)
- 1 big peach quartered and sliced (filling)
- 1 tbsp sugar sprinkle
- Put butter, flour, sugar and salt in a bowl and start mixing it and breaking the butter either with a pastry cutter, or your fingertips until it resemble breadcrumbs. It’s ok to have some bigger chunks of butter. (If you have a food processor, mix everything in it)
- Slowly add ice water and mix with your hands until combined
- Keep mixing with your hand until the dough comes into a ball.
- Divide the dough into 5 pieces and roll out each piece between two plastic wraps
- Put all 5 pieces of dough in the fridge for 1 hour.
- Preheat the oven to 400F/204C and prepare the peach.
- Take the crusts out and place the peach slices on each crust, fold the edges so they cover part of the slices.
- Brush the mini galettes with egg wash.
- Sprinkle the sugar on top of the crusts and the filling. Bake in the oven for 25 minutes or until the galettes are golden brown.