ADDICTED TO FOOD BLOGGA’S ADDICTION…A BEAUTIFUL PEACH & PLUM GALETTE!
Galette a la Plums & Peaches! 
Once again in a fantastic combination of peaches & plums…& ever so pretty. Susan, this was quite easily the best pastry thing I made this summer; am already looking forward to next year…to try it with cherries!
A galette is a type of French pastry made with a rich, flaky crust, and traditionally served at Epiphany, on the 6th day of January. Many bakeries also offer galettes year round, in both savory and sweet incarnations. In general, a galette is rounded and flat, and it tends to be very crusty because of the type of pastry used to make it. A galette can be made at home with minimal effort.
Depending on the region and the chef, a galette may be made plain, but it is more usually filled with something. The traditional sweet filling includes almond paste mixed with eggs and slivers of orange peel. This filling is often used for an Epiphany galette, to which the cook also adds a small feve, or charm. The Epiphany galette is known in French as the galette des rois, or “King Cake,” and the consumer who gets the slice with the charm is crowned the king or queen.
Peach and Plum Galette as adapted ‘minimally’ from Susan @ Food Blogga
Serves 8
Ingredients:
Dough:
All-purpose flour – 1 3/4 cups
Granulated sugar – 1/3 cup
Coarse cornmeal – 1/4 cup
Salt – 1/4 teaspoon
Cold butter – 1/2 cup; cut into small pieces
Fat-free buttermilk – 1/3 cup
Fruit Filling:
Plums – 10-12; stoned & chopped
Peaches – 3 cups; thinly sliced (about 3-4 large)
Granulated sugar – 1/2 cup
Light brown sugar – 1/4 cup
Ground cinnamon – 1 teaspoon
Pure vanilla extract – 1 teaspoon
Fresh minced ginger – 1 teaspoon
Cornstarch – 3 tablespoons
Egg white – 1
Fat-free milk – 2 tablespoons
Turbinado sugar – 1 tablespoon
Method:To make the dough:
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Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
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Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
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Preheat the oven to 350 degrees F.
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To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
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Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
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Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border.
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Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
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Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar.
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Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack).
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It’s best served at room temperature or slightly warm. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.
Waiter There’s Something In My Picnic Basket…& it’s a scrumptious galette!
The great thing about my newly discovered ‘sweetie-pie’ is that the pastry remains CRISP no matter what…hot, at room temperature & even chilled.
I did some more with the pastry…I nicked a bit of dough to experiment. You can see a sneak preview in the background below. Will post that in the next post…
…Until then, enjoy the picnic! Bon Appetit !!
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
25 Comments
Manggy
Mm-hmm, mascarpone… How decadent! I love this galette, Deeba (as I love stone fruits)! The crunchy, crystalline surface looks enticing!
Dragon
I also love the addition of the mascarpone cheese. A gorgeous gallete!
meeso
Wow, after the pictures and description I would love a gallete, too 🙂
Ann
Beautiful!
Ivy
I never knew about galette before but now this looks very tempting…
thepassionatecook
this looks great and definitely something i want to have on MY picnic blanket very soon! and the same goes for the beautiful plate you served it on!!! thanks for participating in WTSIM!
Lori Lynn
I saw Susan’s galette, and so happy to see your version! Impossible to gaze at too many, they are just so lovely!
madcapcupcake
I just love this. I think I am in love with the idea of this dessert. It looks so delicious!!
Psychgrad
Beautiful galette. I have been seeing several of them on the blogs recently. Yours is one of my favourites.
kellypea
Gallettes are a favorite of mine because of their rustically beautiful shape. You’ve chosen perfect flavors for this, and I’m wishing I’d purchased those plums I saw today instead of the mangoes!
Cayce's crazy life
Thanks for the comment, and yes, the crispy onion straws are yummy! BUT!!! this galetta is a thing to behold. I am NOT a baker, but when I see this type of creation – it truly inspires me! I’ll come back to take a look at your other masterpieces!
Cayce
Proud Italian Cook
Deeba, You surely know how to entice us with your photo’s! Beautiful, I want a piece right now!
Susan from Food Blogga
Wow, Deeba! What an unexpected pleasure this was for me to read. You warmed my heart with your gracious words. And I couldn’t be happier that the galette was such a success. Trying it next year with cherries sounds fabulous. Count me in! 🙂
Bharti
Once again, you have outdone yourself! Thanks for introducing me to a new kind of pastry…At some point I will come back to this recipe and make it!
bird's eye view
Deeba, this sounds great. i haven’t been stopping by or cooking much of late – work has been hectic, I’ve been traveling and we’re expecting a third baby, so i have a lot on my plate. in fact, haven’t attempted any of the baking dares after the party cake -been working too hard. How are you doing?
Laurie
Deeba, you never cease to amaze me!! This is beautiful and the colors are spectacular! Yumm, I wish I could have a piece right now. 🙂 And I love your new profile picture, your so beautiful!!
Dwiana P
Debra, one slice for me please….:) look great, I love peach. I never participate yet to this event. It sounds like fun.
Pearlsofeast
Hi Deeba, I am back after a great holiday and it was great to see so many additions to ur lovely blog. hey Deeba, just unpacking yesterday I realised I have picked up so many stuffs related to baking.The baking books and varities of tins were driving me cazy!!!!!
Aparna
This looks great Deeba.
There’s so much of lovely food at Susan’s.
It’s difficult to find here most of the fruit I used to take for granted in Kochi. I’m feeling frustrated!:(
Cakelaw
Delicious Deeba – I’m coming to your picnic.
SMN
Deeba that looks so yummy
A_and_N
I’ve been out for a week and you come up with pides, a filbert cake and a crisp…some energy you have! I am not sure if I want to try anything like the Filbert after reading excerpts from your diary 😉 You’ve treated that cake like another child or something 🙂
nicisme
Mmmmm, I’ve been meaning to make a galette for ages!
OhioMom
I have been wanting to make a sweet with all the fresh fruit in season, this galette looks divine!
Thanks for stopping by my blog 🙂
sunshinemom
I am going to be mannerless and invite myself over to your place if you go on tempting me with such lovely desserts!!