Hi, friends, and welcome to the new home of Sweet Sparrow! If you were here in my cozy little cottage, I would bake a tasty treat for us to enjoy with a cup of tea (or a cold pint, if you prefer). Since of course I can’t send you a dessert through the internet quite yet, I thought I’d share one of my favorite recipes with you and we can enjoy it together in spirit.
I fell in love with making galettes last summer— we’re lucky enough to live half a mile from a wonderful farmers’ market, and I can’t resist perfectly ripe local fruit. Galettes are so versatile for local produce because they can accommodate whatever amount of fruit is available, and they’re less fussy than making a full pie. I’m sharing my recipe for a peach galette, but you can use any fruit that you like. I’m sure the galette crust would be equally tasty with a savory filling, too, like a decadently gooey cheese. Speaking of the crust, this recipe uses my mom’s famous crust recipe. If you’re intimidated at the idea of making your own pie crust, this is a great one to start with. There are only a few ingredients, it comes together quickly, and while you can chill the crust before rolling it out if you prefer, I never do and it’s generally still very well-behaved. If you make this recipe, I’d love to see! Tag me on instagram as @sweetsparrowknits.
Peach Galette
Crust:
1 cup flour
1/3 cup + 1 tbsp shortening
1/4 cup water
1 egg white
1tbsp water
Filling:
2-3 peaches (about 3/4 lbs)
1 tbsp flour
1 tbsp cinnamon
1/2 tsp nutmeg
1/4 cup sugar plus more for sprinkling
1 egg
1 tbsp water
1 tbsp butter
Crust:
-Cut shortening into flour, either with a pastry cutter or using your fingers. Add water and mix until you can make a ball of dough.
-Roll out on a floured work surface to about 1/8” thickness. -Cut to a circle of about 12” diameter-- I find an upside-down mixing bowl helpful as a guide.
- Beat egg white and water gently with a fork, then brush onto crust to prevent filling from soaking though. Filling: -Slice peaches using a mandolin or a knife, somewhere in the 1/4” to 1/2” thickness range.
-Toss peach slices with sugar, flour, cinnamon, and nutmeg.
Assembly:
-Arrange peach slices on crust, leaving the outside 2” border of the circle uncovered for folding.
-Fold up the edges of the dough to form a self-containing pie crust, pleating the excess dough as you go.
-Cut the tbsp of butter into cubes and put them across the exposed peaches for the most glorious caramelized top.
-Beat egg with water and brush onto crust, then sprinkle with sugar.
Bake for 30 to 35 minutes, until crust is golden brown.
Put the kettle on and enjoy!
