Peach Galette

This galette is such a fantastic summer dessert.  It's so versatile.  You can use plums or any other kind of berries you like.  In the Fall, I love to make apple galettes.  A galette is essentially a free form tart.  I love it because it's not time consuming but I always feel like I accomplished something when I'm done.  They look so beautiful and you really get to work with the dough.  This particular crust is very light, buttery and flaky.  You would never know that it's gluten free - ever.  Peaches are in peak season, so they taste extra sweet and delicious.  Mason and Gabby have really been eating a lot of peaches this summer, so this dessert really hits the spot.  Add a little homemade whipped cream (see kitchen tips) or vanilla ice cream and you have a great treat to enjoy outside after dinner before the fireflies come out!      

Ready to cut!

Shape the dough into a 6 - inch round.  Place in plastic wrap and refrigerate for 30-60 minutes until dough has chilled.  It can keep in the fridge for one day.

Roll the dough out in-between two pieces of parchment paper. 

Roll the dough out to just about a 12 - inch round.

Arrange the peaches in a circular pattern and brush the edges with heavy cream.

Enjoy!

La Recette:

Ingredients-

Crust-

1 1/2 cups gluten free baking mix (or if you don't need GF, all purpose flour works too)

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

6 tablespoons unsalted butter*, cut into small pieces

1/4-1/2 cup ice water

Filling-

5 ripe peaches, halved, pitted and sliced 1/8-1/4 inch thick

1/3 cup light brown sugar

2 tablespoons corn starch

1 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1 tablespoon heavy cream

1 tablespoon granulated sugar

Topping-

1 cup heavy whipping cream

1/4 cup granulated sugar

Supplies-

Food processor, Vitamix, or blender (if you don't have any of these, you can do it by hand)

Rolling pin

Baking sheet

Parchment paper

Paring knife

Medium size bowl

Measuring cups and spoons

Pastry brush

Balloon whisk or hand mixer for whipped cream

Directions-

-In a food processor, pulse the gluten free baking mix, 2 tablespoons of sugar, and salt until combined.  Add the butter and pulse until the dough looks like coarse meal.  With the motor running, slowly add in the water until the dough starts to come together.  Transfer the dough to plastic wrap and press to a 6 inch round disk. -Cover the dough completely and place in the refrigerator for  30-60 minutes.

-In the meantime, preheat the oven to 425 degrees.  In a medium bowl, add the peaches, brown sugar, vanilla, cinnamon, and corn starch.  Mix well until all ingredients are combined.  The mixture will be very juicy.  Set aside.  

-Have a baking sheet ready and place two sheets of parchment paper on the counter.  Both sheets of parchment should be at least 20 inches long.  

- Remove the dough from the refrigerator and place it in the middle of the parchment paper.  Remove the plastic wrap let it sit for 3-4 minutes.  Place the other sheet of parchment paper on top.

-Using your rolling pin, starting from the center and working out, quickly roll the dough to a 12 - inch round.  Gluten free dough has a tendency to crack.  If this happens, just push the cracks together.  Once you have about 12 inches, remove the top parchment and transfer the dough with the parchment paper to the baking sheet.  Just pick the parchment and dough up together.

-Leaving an inch border around the edge, take the peaches from the bowl, one by one, and arrange them in a circular pattern.  You will have a lot of left over juices.  Drizzle 2 tablespoons of the juice over the peaches.

-Gently roll/fold the dough up to the edge of the peaches and place the galette in the refrigerator for about 20 minutes until chilled.  (If the gluten free dough becomes to soft, you may have to refrigerate the galette for 15 minutes before folding the edges.)

-Brush the dough with a tablespoon of the cream and sprinkle the dough with a tablespoon of granulated sugar.

-Place on the middle rack of your oven, and bake for 40 minutes or until golden brown.

-Let the galette cool for 15-20 minutes.  Serve warm or room temperature and with whipped cream, ice cream or as is.

-Serves 8

*If you need dairy free, replace the butter with Earth Balance sticks and don't use heavy cream for brushing the dough.  Instead of using cream, you can brush the dough with the extra juice from the peaches.  This recipe is naturally egg free and can easily be made dairy free.