Peach And Cherry Galette

Galettes are very popular free form pies. They can be either sweet or savory. You can fill them with anything you like. The possibilities are endless.

When Lauren and I went to the Farmers’ market the other day, I bought a 1/2 box of Palisade peaches. From The Farmers’ Market I will be using them again for something else this weekend, but the first thing I made with them was a peach and cherry galette.

Galettes, originally known as gales, have been around since the Ancient Norman times. Gales were flat cakes. They were first made in the regions of Normandy, Brittany and French Guiana. Italians also have a type of galette that they call crostada or galettas. They are the same thing under a different name. In Spanish, they are known as galetas.

Galettes are made from a pie dough which is baked on a baking sheet rather than in a pie tin or pan. The dough is rolled out into a thin circle, then placed on the pan, filled with the filling, and the edges are folded over and pinched together. No two galettes are ever going to be exactly the same. And even when you pinch and and fold it over perfectly, they have a mind of their own, and often take different shapes.

Peach and Cherry Galette

I made my dough first, which is my basic go-to pate sucre, or sugar dough. Peach and Blueberry Galette Then I made the filling.

Preheat the oven to 400* F or 205* C

Line your baking pan with parchment paper

5-6 peaches, peeled and sliced

2 cups cherries, stems removed and pitted

1 tsp lemon extract

1/2 cup + 1 TBSP sugar

1/4 cup cold water

2 TBSP cornstarch

1 tsp cinnamon

1 tsp lemon zest

egg wash

sugar for topping

Let the dough set in the refrigerator for at least 30 minutes before rolling it out. Roll out the dough into a thin circle. Then place it on the prepared pan.

Mix everything together for the filling and place it all in a heavy saucepan. Bring to a boil until the sugar and cornstarch dissolves, and most of the liquid has evaporated. Then reduce the heat to a simmer and cook for about 2-3 minutes, stirring constantly.

Pour the fruit compote into the center of the dough, trying to leave the edges clear. Then work your way around the dough, lifting, folding and pinching it as you go. If the juice runs it, it runs out. No worries. That’s what the parchment paper is for.

Make and egg wash and brush it all over the top and sides of the dough, then sprinkle sugar all around the top.

Bake for about 40 minutes or until the crust is golden brown and set. Remove from the oven and let cool before serving. It is best when served warm, with either some ice cream or whipped cream on the side.

This is a delicious rustic dessert that you can make however you like. There are NO rules. Enjoy!

Have a great day and make everyday great. Stay cool, stay safe and stay well. ’til next time.