Based on the title of this blog, you're probably thinking that this will be something so good I would bet anything on it. However, it may seem ridiculously simple, but guess what, I bet I can still mess it up.
I imagine most people do not know what a galette is. Frankly, I think it's an underrated dessert. I even forget that I could easily make one. But, all thinking aside, a galette is basically just a freeform pie. You don't need a pie pan and you don't even need a good pie crust recipe. It's really quite simple.
For this recipe, I was making it with my sister. Alright so to keep it simple, we used store bought puff pastry, two packets of wewalka puff pastry to be exact. Then we used peaches and nectarines as the fruit, but you can use whatever kind of fruit you want or if you want to try something different you can make a savory galette, like french onion galette. Oh a french onion galette would be really good. Anyways I'll add some photos of making the galettes.
We started by making roughly 11 inch discs of puff pastry. We ended up making 3 galettes with the amount of fruit we had. We placed all the sliced nectarines and peaches in a bowl with sugar, cornstarch, vanilla, lemon juice, and cinnamon. Our fruit was pretty mushy so we mixed all the ingredients together before adding in the fruit and tried to mix as little as possibly, just until they were all coated.
Once coated the fruit can be arranged in the middle of the dough discs. My sister decided to arrange the fruit in a pretty flower kind of pattern and in the middle we placed 3 raspberries. Lastly, all we needed to do before baking, was fold in the edges.
To fold in the edges all you need to do is folded them over. Simple as that. It's all okay if they overlap, they should. Then once it's all folded, pinch the very edge where the fold is. That way the galettes won't unfold and leak. You want all the sweet fruit juice to stay inside. One of our ended up popping open a little but it was only a little so it's all good.
All you need to do is brush the edges with a little egg wash (take one egg and mix it with a splash of water and brush it on). If you want you can add a little of the coarse sugar on top after the egg wash, we didn't have any so ours didn't have that little sprinkling. Then they're ready for baking. Bake at 375 degrees F for around 35 minutes.
Ah, yes, a fresh out of the oven galette. Doesn't that just look delicious. Place some whipped cream or ice cream on top and it will be perfect.
Now at the beginning of this blog I placed a bet that I could still mess up something that seems so simple. Andddd, you're probably thinking "how did you mess this up, those galettes look fine?" Yes, you're right, THOSE galettes look fine, but galette number 3 doesn't look nearly as good. I was persistent to cook all 3 galettes at once, and I didn't move a single oven rack to do it. The two pans on the top rack were overlapping each other, which the one leaning pan is probably why one of the galettes popped open a bit. However, for the 3rd galette I didn't raise the rack that was basically on the bottom of the oven up at all.
So, welp, say hello to galette number 3. But, don't worry, we took forks and ate all the fruit and pastry on the inside and it was still pretty good, a happy accident.
The recipe I used was from liv for cake. Here's the link if you would like to bake it from there: https://livforcake.com/peach-galette/#wprm-recipe-container-7713.
And, here's the recipe:
INGREDIENTS
Two 11" pie crusts store bought or homemade
5 cups peaches thinly sliced (4 peaches)
1/3 cup granulated sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1 tsp lemon juice
1/2 tsp vanilla
1 large egg lightly beaten with a splash of milk
Demerara sugar optional - or any coarse sugar
INSTRUCTIONS
Preheat oven to 375F and line 2 baking sheets with parchment.
Thinly slice peaches and place in a large bowl. Add sugar, cornstarch, cinnamon, lemon juice, and vanilla. Mix well until combined.
Roll out pie dough to two 11" discs. Place disks on parchment lined baking sheets.
Divide peaches evenly between the two pie crusts leaving a 2" border.
Fold dough over and pinch to enclose peaches, leaving the center open.
Brush crust with egg wash and sprinkle with coarse sugar.
Bake for 35-40mins, until crust is golden and juices are bubbling.*
Cool on sheet for 10mins. Slide off with parchment onto wire rack to cool completely.
Store in fridge. Serve cold or reheated, on it's own or with ice cream or whipped cream.
I hope your future galettes turn out as well as my first 2 and not so burnt like galette number 3.
Good Luck! Haha!
And, Happy Baking! - Ellie Elise