Is there anything more succulent than a ripe peach? Freshly chopped atop a bowl of yoghurt and granola, sliced to enjoy as a mid-afternoon snack, or baked in a crumble, cobbler or tart for a delicious dessert.
I was intrigued by the recipe for Peach-Cardamom Galette in this month’s Fine Cooking magazine and decided to give it a try. The pastry recipe is fantastic. Definitely a go-to formula for a quick multi-use, galette crust. The actual peach-cardamom filling was good, but a bit, well, cardamommy for my taste (although I have to admit that the guests imbibed with enthusiasm and there was nary a crumb left). I’ve adjusted the recipe to suit my taste, but here is the link to Fine Cooking’s original Peach-Cardamom Galette in case you are a real cardamom fan!
An easy, tasty dessert for late summer enjoyment.
For the galette dough
- 6–3/4 oz (1–1/2 c) unbleached all-purpose flour
- 1/2 tsp granulated sugar
- 1/4 tsp kosher salt
- 4–1/2 oz (9 tbsp) cold unsalted butter, cut into 1/2-inch cubes
- 4 to 5 tbsp ice water
For the filling
- All-purpose flour, as needed
- 1 large egg
- 1 tsp milk
- 2 tbsp granulated sugar
- 3/8 tsp ground cardamom
- Kosher salt
- 1–1/2 lb ripe peaches (5 to 6 medium), peeled, sliced 1/3 inch thick
- 1 tbsp plus 1/4 tsp fresh lemon juice
- 1/2 tsp pure vanilla extract
- 2 tsp sugar
- 2 tbsp honey
- 2 tbsp sliced hazelnuts, toasted
- Plain Greek yoghurt, for serving (optional)
Make the galette dough
- In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 tbsp of the water, and pulse until the dough comes together. If too dry, add the remaining water a trickle at a time, and pulse until the dough just comes together.
- Form the dough into a ball, put it between two sheets of parchment paper, and then press it into an 6-inch round. If using right away, fold the parchment paper around the dough and refrigerate for at least 1 hour or up to 2 days before rolling out. Or freeze it for up to 2 months, tightly wrapped in plastic film or in a ziplock bag; thaw in the refrigerator overnight before rolling it out between two sheets of parchment paper.
Make the galette
- Position a rack in the center of the oven and pre-heat the oven to 375° Convection Bake or 400°F regular. Let the dough sit at room temperature until pliable (10 to 15 minutes).
- Roll the dough between the sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a large rimmed baking sheet; remove and discard the top sheet of parchment.
- In a small bowl, whisk the egg and 1 tsp milk.
- In a large bowl, whisk 1 tbsp flour, 2 tbsp granulated sugar, 1/4 tsp of the cardamom, and 1/8 tsp salt. Add the peaches, 1 tbsp of the lemon juice, and the vanilla; toss gently to combine.
- Leaving a 2-inch border, spoon the peach mixture and any juice over the dough. Fold the edge of the dough up and over the filling. Brush the folded dough with the egg wash and sprinkle 2 tsp sugar all over the galette.
- Bake, rotating the baking sheet once halfway through, until the crust is golden brown (40 to 50 minutes). Let cool on a rack for 15 to 20 minutes.
- Meanwhile, in a small saucepan, bring 2 tbsp honey, the remaining 1/4 tsp lemon juice, the remaining 1/8 tsp cardamom, and 1/8 tsp salt to a simmer. Cook for 1 minute, and then remove from the heat. Let stand 1 minute. Sprinkle the warm galette with 2 tbsp hazelnuts, and drizzle with the warm honey mixture. Serve warm or at room temperature with the yoghurt, if using.
- I used 5% fat yoghurt and it was totally worth it!
- Serving Size: 8