Galettes are French free-form crusts that surround either sweet or savory filling. Here in our country you sometimes see them called rustic tarts or crostatas, which is an Italian term. Galettes can be an easier way to put together a fruit tart because a pan is not needed – you fold them by hand and bake on a sheet pan.
Sweet Galettes were one of the first things I learned in pastry school after a few months of making French cakes (another blog). I found Galette crusts to be so much more enjoyable to make than our American pie because I could assemble them faster and I loved the idea of being able to shape them in different sizes.
The dough in a Galette is similar to a pie crust, in fact they are pretty much one in the same. However, I do like to add a splash of vinegar when putting together my Galette dough because I think it tenderizes it slightly and gives it that something special.
I chose peaches in these Galettes for a few reasons – 1) I bought a case of them at Costco 2) peaches are really in season right now and 3) I love them. However, you can make your filling with almost any type of fruit including; apples and pears which are seasonally right around the corner.
2 cups all-purpose flour
pinch of salt
12 tablespoons cold butter, diced
1/2 cup ice water
1 tablespoon white vinegar
1 egg, for edges
4 large peaches
juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup rolled oats
pinch of salt
8 tablespoons cold butter
1/4 cup olive oil
(Makes 4 Galettes)
1. Dough – In a stand mixer, add flour and salt, mix for 30 seconds. Add diced butter and mix on low until coarse crumbs, about 1 minute. Pour in water and vinegar and mix just until dough begins to come together, do not over mix. Remove and form into a disc, cut into 4 pieces. Wrap each piece individually and place in the refrigerator to chill for at least 30 minutes.
2. Slice peaches and place in a large bowl. Add other Filling ingredients and stir, set aside. Crumb Topping – In another bowl, add flour, sugars, oats and salt, mix to combine. Add cold butter and olive oil, mix with fingers until coarse crumbs.
3. Preheat oven to 375 degrees. Remove dough from refrigerator and plastic wrap. On lightly flour counter, roll each piece of dough out to an 8-inch circle. Place rolled dough on parchment lined sheet pan and spoon 1 cup peach filling into center. Top with crumb topping and fold edges up around perimeter. Repeat with remaining crusts – you might need to use two sheet pans.
4. Place sheet pans in freezer to chill for 10 minutes. Whisk egg with 1 tablespoon of water and remove crusts from freezer, brush dough around edges. Bake Galettes for 30-35 minutes, or until golden brown and lightly bubbling on top. Remove and let cool for 30 minutes before serving. You can serve them warm, room temperature or cold. Top with vanilla ice cream, if desired. Enjoy!