Mini Peach Galettes
Well, hello friends! Hope you had a great weekend! We tried to stay cool and definitely ate some killer food at our weekly family get together. (I made minty squares for everyone- dessert that everyone loves!)
Because it is summer and we reside in Oregon, there is delicious fruit galore! Today on the menu: peaches- and lots of ‘em! Gordon and I had a slight moment of insanity and picked 20 pounds of peaches the other day! Let me tell you we are all sick of peaches! But out of everything I made, these mini peach galettes and my peach cobbler were our favorites. (Typical, since they are both desserts!)
Now, don’t let the fancy name throw you off. A galette is a french word that simply means freeform and flat crusty cakes. It is similar to a pie but is baked on a cookie sheet instead of a pie plate. It is an easy dessert that sounds and looks impressive, but takes no time and hardly any effort to put together. The more rustic the better! We gobbled these up fast! And, I didn’t have any vanilla ice cream on hand, so fresh whipped cream had to do. But, do me a favor and serve these warm with ice cream! You’ll be glad you did!
Mini Peach Galettes
yield: 4 servings
pastry for 1 pie, chilled
2 large ripe peaches
1 1/2 tablespoons sugar
1 tablespoon flour (you may need more depending how juicy your fruit is)
dash of salt
1/4 teaspoon cinnamon
1 tablespoon fresh orange juice
1 tablespoon heavy cream
1 tablespoon granulated sugar
1/2 tablespoon cold butter, cut into 4 chunks
vanilla ice cream and/or whipped cream
For the filling-
If desired, blanch peaches to remove skins (see recipe tips for how to do this). If you don’t mind the skin, then skip this step. Cut peaches into 1/4 inch dice and pour into bowl. Stir gently with sugar, flour, salt. cinnamon and orange juice. Set aside.
Preheat oven to 400 degrees. Cut dough into four equal pieces. Flour board and rolling pin. Roll one piece of dough into a 5-6 inch circle (roughly). Place on baking sheet. Repeat with remaining pieces of dough. Spoon peach filling into center of dough rounds, dividing equally and leaving a 1 inch border. Fold sides of dough up over filling. Brush edges of dough with cream and sprinkle with sugar. Place one piece of butter in the center on top of the peach filling. Bake for 15 minutes. Reduce heat to 325 and continue baking for 20-25 minutes until pastry is brown and peaches are soft. Cool 5 minutes before removing from pan and serve with vanilla ice cream and/or whipped cream.
How to blanch peaches: Bring a large pot of water to a rolling boil. Cut a small ‘x’ in the bottom of each peach. Gently drop peaches into hot water for 30 seconds, remove and submerge into ice cold water immediately. Skins should peel right off. Easy!