This is last night's creation...and I've been working on this recipe. It is a modified version of a recipe for a "Blueberry and Blackberry Galette with Cornmeal Crust" from the July 2008 issue of Cooking Light. I've changed the recipe (there were a few flaws with the crust...for example Cooking Light's suggested chill time for the dough was too short, and flour is needed on the parchment paper). But hopefully this recipe will guide you to an amazing, beautiful, and delicious end product.
I was lucky enough to have SC peaches my parents picked up at the Asheville Farmer's Market for this particular galette, but I am certain that any peaches will do!
Peach and Ginger Galette
Galette Dough:
1 ¾ cup Flour
1/3 cup Sugar
¼ cup Cornmeal
¼ teaspoon Salt
1 stick butter (cold and cut into ½ inch cubes)
1/3 cup Buttermilk
Filling:
4 cups peeled and sliced peaches (about 8 medium peaches)
2 teaspoons finely grated ginger (about a 2 inch piece)
2 tablespoons lemon juice
1/3 cup sugar (more if your peaches aren’t super ripe and sweet)
4 tablespoons flour
PLUS:
2 tablespoons milk
1 egg yolk
2 tablespoons turbinado sugar (sugar in the raw)
Preparation
1. To prepare pastry, combine flour and next 3 ingredients (through salt) in a food processor; pulse a few times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball.* Gently press dough into a 4-inch circle on plastic wrap; cover. Chill in the freezer for 30 minutes, or in the refrigerator for an hour. (Be sure to get the dough VERY chilled, but not so hard you can’t roll it out)
2. Preheat oven to 350°.
3. To prepare filling, combine peaches, ginger, lemon juice, sugar and flour in a medium bowl; toss gently to coat.
4. Unwrap and place dough on a sheet of parchment paper, sprinkled with flour. Roll dough into a 12 or 13-inch circle (using a well floured rolling pin). Your dough should be about 1/8 inch thick when rolled out. Place dough and parchment on a baking sheet.
5. Arrange peach mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).
6. Combine milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough. Bake at 350° for 55 minutes to an hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.
1 ¾ cup Flour
1/3 cup Sugar
¼ cup Cornmeal
¼ teaspoon Salt
1 stick butter (cold and cut into ½ inch cubes)
1/3 cup Buttermilk
Filling:
4 cups peeled and sliced peaches (about 8 medium peaches)
2 teaspoons finely grated ginger (about a 2 inch piece)
2 tablespoons lemon juice
1/3 cup sugar (more if your peaches aren’t super ripe and sweet)
4 tablespoons flour
PLUS:
2 tablespoons milk
1 egg yolk
2 tablespoons turbinado sugar (sugar in the raw)
Preparation
1. To prepare pastry, combine flour and next 3 ingredients (through salt) in a food processor; pulse a few times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball.* Gently press dough into a 4-inch circle on plastic wrap; cover. Chill in the freezer for 30 minutes, or in the refrigerator for an hour. (Be sure to get the dough VERY chilled, but not so hard you can’t roll it out)
2. Preheat oven to 350°.
3. To prepare filling, combine peaches, ginger, lemon juice, sugar and flour in a medium bowl; toss gently to coat.
4. Unwrap and place dough on a sheet of parchment paper, sprinkled with flour. Roll dough into a 12 or 13-inch circle (using a well floured rolling pin). Your dough should be about 1/8 inch thick when rolled out. Place dough and parchment on a baking sheet.
5. Arrange peach mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).
6. Combine milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough. Bake at 350° for 55 minutes to an hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.
* Note for step number 1: If you don't have a food processor, combine flour, sugar, cornmeal, and salt and cut in butter using a pastry knife, until the dough resembles course meal. Make a well in the center of the mixture and add buttermilk. Stir with a wooden spoon until dough forms a ball. Continue with instructions from here!
One more thing: I've also made this galette with blueberries, same basic recipe. here are the exceptions: for the fruit mixture: omit the ginger, increase the sugar to 1/2 cup and reduce the flour to 3 tablespoons. The dough recipe seems like a good basic recipe for any type of fruit galette. I plan to try it with apples this fall!
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