Peach Galette (free form pie)

serves 8

Pastry ingredients:

1 ¼ cups all-purpose flour Peach Galette | Liv for Cake

1 Tbsp granulated sugar

¼ tsp salt

½ cup cold butter, cubed

4 tsp ice cold water

1 Tbsp lemon juice

Optional:

1 tablespoon beaten egg or cream

1 tsp coarse sugar

Filling ingredients:

½ cup granulated sugar

3 Tbsp all-purpose flour or tapioca flour

½ tsp ground cinnamon

6-8 peaches

Directions:

To make the pastry, whirl flour with granulated sugar and salt in a food processor. Add butter. Pulse until crumbs form. With the motor running, add ice water and lemon juice. Continue whirling just until dough comes together into a rough clump. Do not overwork the dough to avoid toughness. (Alternately, combine the dry pastry ingredients in a bowl, and use a pastry blender to cut the butter into the dry ingredients until it has a sand-like texture. Add water and lemon juice, and gently mix by hand until dough forms a rough clump. Do not knead!)

Flatten the dough into a disk about 1 to 1 ½ inches thick. Wrap it in plastic wrap and refrigerate for 1 ½ to 2 hours. You can prepare dough ahead of time and chill for up to three days.

When you are ready to make the galette, pull the dough out of the refrigerator and let it sit for about 20 minutes at room temperature.

Preheat the oven to 375° F. Position a rack in the bottom of your oven.

Wash the peaches. Peel them if you wish. Remove pits and cut into ¼ - ½ inch wedges. Place them into a bowl with the sugar, flour and cinnamon. Toss gently to mix.

Lay a piece of parchment paper on counter. Sprinkle lightly with flour. Dust rolling pin (or clean wine bottle) with flour. Roll pastry on parchment into a circle, about 12 inches wide. Pastry will be very thin and edges will be uneven. Transfer parchment paper and pastry to baking pan.

Starting 1 ½ inches from the edge of the round, arrange the peach slices on the pastry.

Fold the outer edges of the pastry over the peaches, creating overlapping folds.

Optional: Brush the pastry border with beaten egg or cream, and sprinkle with the course sugar.

Bake 40 – 50 minutes on lower rack in oven until the pastry is golden, and peach filling is bubbling.

Serve warm or at room temperature.

Enjoy!

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Seafood green onion pancake

Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to ...

7 Layer Dip

7 Layer Dip 16 servings A delicious seasoned dip filled with our favorite fiesta flavors! Only takes 15 minutes. Ingredients · 1 ¼ cups salsa · 16 ounces refried beans canned · 2 tablespoons milk · 8 ounces cream cheese softened · ½ cup sour cream · 2 tablespoons taco seasoning · 1 cup guacamole prepared · 1 ½...

Burnaby Community Kitchens

Search This Blog