Peach Galette

Peach Galette with Brown Sugar Caramel Recipe
Yields: 8 Servings Difficulty: Medium Prep Time: 3 Hr Cook Time: 45 Mins Total Time: 3 Hr 45 Mins

Peach Galette with Brown Sugar Caramel

This peach galette is based on a recipe from Rose Levy Beranbaum’s The Baking Bible. The rich and flaky crust has the unusual addition of cream cheese. The filling consists of peaches macerated in brown sugar and a caramel that is made from the macerated juices, with a hint of nutmeg and almond extract for additional flavour.

Ingredients

0/17 Ingredients
Adjust Servings
    For the Crust
  • For the Filling

Instructions

0/23 Instructions
    For the Crust
  • Cut the butter into small 1/2 inch cubes. Put into a small bowl and freeze for 30 minutes, until frozen solid.
  • Place flour, salt and baking powder into a small bowl or freezer bag and freeze for at least 30 minutes.
  • Place frozen flour mixture in a food processor. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for 5-10 pulses until the mixture resembles a coarse meal.
  • Add the frozen butter cubes and pulse until butter pieces are no larger than the size of a pea, 10-20 pulses.
  • Add the cream and vinegar and pulse to combine (the mixture will not hold together).
  • Turn the dough out onto a sheet of plastic wrap. Using the plastic wrap as a barrier, press the mixture together until it holds in one piece. Then continue to gently knead until it becomes uniform, about 1-2 minutes.
  • Place a second sheet of plastic wrap on top of the dough and roll the dough into a rectangle about 1/4-1/2 inch thick.
  • Fold the rectangle into thirds, like a business letter lengthwise. Then fold into thirds again width wise to form a square. Gently press the dough into a disk.
  • Wrap the dough in plastic wrap and chill in the fridge for 45 minutes or up to 2 days.
  • For the Filling
  • Combine peaches, sugar, lemon juice and salt in a bowl. Cover and let sit at room temperature for 30 minutes or up to 1 1/2 hours.
  • Drain the peaches in a colander set over a bowl to capture the liquid.
  • Pour the liquid into a 2 cup microwavable measuring cup that has been lightly coated with cooking spray. Place the peaches in the now empty bowl.
  • Add butter to juices in the measuring cup and microwave for 6-9 minutes, until mixture is thick and syrupy, like caramel. Be careful not to burn the mixture!
  • Pour caramel over the peaches and stir to combine. The caramel will harden but it will melt again as it cooks in the oven.
  • In a small bowl, stir together cornstarch and nutmeg. Then pour cornstarch mixture and almond extract over peach mixture and stir to combine.
  • For assembly
  • Place two overlapping pieces of plastic wrap on your counter and lightly flour them.
  • Remove the dough from the fridge and roll it out to a minimum 17-inch circle. If dough is stiff, let it sit on the counter for up to 10 minutes to soften. Trim the edges of the circle so that they are not ragged. Transfer the dough to a round pizza pan that has been lined with parchment paper.
  • Place the peach filling in the centre of the dough and spread to a roughly 9-inch circle. Carefully drape the border of the dough over the peaches, allowing it to pleat as evenly as possible. There will be a small area of the centre exposed.
  • Cover loosely with plastic wrap and chill in the fridge for 1-3 hours.
  • 45 minutes before baking, place a baking stone on the lowest rack of your oven and preheat the oven to 400 F/200 C.
  • Before baking, whisk together egg with 1 tsp water, then brush the top of the dough with the egg wash. Finally sprinkle raw sugar over the top of the dough.
  • Set the pan directly on the baking stone and bake for 20 minutes. Turn the pan, then bake for 20-25 minutes more, until crust is golden and filling is bubbling in the centre. If the crust starts to brown too much, cover the galette with some aluminum foil that has a hole cut in the centre to let steam escape.
  • Cool on a wire rack for 2-3 hours, until warm or room temperature before serving. Once cool, move the tart onto a serving platter.

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