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The galette is a cherished dessert that embodies the essence of rustic baking. Originating from France, this free-form pastry has captivated the hearts and taste buds of many with its simplicity and versatility. Unlike traditional pies and tarts that require precision and meticulous assembly, galettes invite a more laid-back approach. This makes them not only a staple for seasoned bakers but also an accessible option for those just beginning their culinary journey.

Strawberry Peach Galette

Discover the delightful process of making a Strawberry Peach Galette, a rustic French pastry that celebrates the beauty of simple baking. Perfect for both novice and experienced bakers, this free-form dessert showcases the vibrant flavors of fresh strawberries and peaches, especially during summertime. With easy-to-follow steps for crafting a flaky crust and a juicy fruit filling, you'll create a stunning centerpiece that’s as pleasing to the eye as it is to the palate. Enjoy the sweet satisfaction of homemade goodness!
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Ingredients
  

1 1/4 cups all-purpose flour, plus extra for dusting

1/4 cup granulated sugar, divided

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cut into small cubes

3 to 4 tablespoons ice water

2 cups fresh strawberries, hulled and quartered

2 cups fresh peaches, pitted and thinly sliced

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

1 egg, beaten (for egg wash)

Coarse sugar, for sprinkling (optional)

Instructions
 

Make the Dough:

    - In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, and salt until well combined.

      - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized bits of butter remaining.

        - Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to hold together. You may need only 3 tablespoons; avoid overworking the dough to ensure a flaky crust.

          - Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes to chill.

            Prepare the Filling:

              - In a large mixing bowl, combine the quartered strawberries, sliced peaches, cornstarch, the remaining 2 tablespoons of sugar, vanilla extract, and lemon juice. Gently toss the ingredients together until the fruit is evenly coated. Let the mixture sit for about 10-15 minutes to allow the juices to meld and the flavors to enhance.

                Preheat the Oven:

                  - Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

                    Roll Out the Dough:

                      - On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter, aiming for about 1/4 inch thick. Don’t stress about perfect edges; a rustic look adds to the charm!

                        Assemble the Galette:

                          - Carefully transfer the rolled-out dough to the prepared baking sheet.

                            - Spoon the fruit filling into the center of the dough, leaving a 2-inch border uncovered.

                              - Gently fold the edges of the dough over the filling, creating pleats as you go around. It’s perfectly fine if some of the fruit remains exposed!

                                Brush with Egg Wash:

                                  - Using a pastry brush, lightly coat the edges of the exposed dough with the beaten egg for a beautiful golden-brown finish as it bakes. For added sweetness and texture, sprinkle coarse sugar over the egg-washed edges, if desired.

                                    Bake:

                                      - Place the galette in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and fragrant.

                                        Cool and Serve:

                                          - Once baked, allow the galette to cool on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

                                            Prep Time: 30 min | Total Time: 1 hr 10 min | Servings: 8 servings

                                              - Presentation Tips: Serve the galette on a rustic wooden cutting board, and garnish each slice with fresh mint leaves for a pop of color and an aromatic touch. Enjoy!