Our friends Etta and Chris plied us with promises of ribs and muddled drinks last weekend, so I decided individual peach galettes would be a nice accompaniment. Honestly, they didn’t have to dangle pledges of delicious barbecue in front of our noses. We love hanging out with them in their back yard, entertained by their sweet pup Dora. Plus, I make dessert at the drop of a hat. (Note: for the record, the ribs and muddled drinks were fantastic, as were the southern-inspired sides.)
These beauties, picked up at Grower’s Outlet, begged to become cute, diminutive, hand-held desserts. Not in so many words, of course, but I could see it in their expressions.
Galettes are one of my go-to fruity dessert formats. They’re one step up on the time-commitment scale of dessert-making from crisps, my other summertime favorite, but so special and pretty. As I’ve mentioned before, I prize these little rustic treats for their pie-ness without the difficulty of actually transferring a big sheet of crust dough into a pie plate.
For this recipe, I use a little flour and a little cornstarch to thicken the filling. I know other people swear by tapioca, but it kind of creeps me out. I like tapioca pudding, but I don’t want it in my pie; I can always tell when it’s there. I just got the shivers thinking about it.
Yes, this photo of unbaked peach galettes is quite dramatically lit. Thanks, sun.
Use peaches at their peak of ripeness for this dessert. These galettes have an intensely warm, sweet flavor that makes you want to put the entire thing in a blender and drink them. Oh, did I say that out loud?
Individual Peach Galettes
2 Tablespoons + 2 teaspoons flour (I use white whole wheat, but you can sub with all-purpose)
1/3 cup dark brown sugar
1 teaspoon cornstarch
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1 Tablespoon nocino (or use vanilla extract or bourbon)
2 Tablespoons butter, cubed
1 recipe pie crust dough (I’ve been using this one from thekitchn all summer)
1 egg, beaten with a fork
Sugar in the raw for sprinkling (or use white sugar)
Preheat the oven to 400°. Line two baking sheets with parchment paper or silpats.
Slice your peaches. I like to cut them in quarters vertically, then cut each quarter into about three vertical slices.
To make the filling, combine the flour, brown sugar, cornstarch, salt, and cinnamon in a food processor (or mixer). Pulse to combine. Add the nocino and pulse about four more times. Add the butter, then pulse until the mixture is crumbly.
Mix the peach slices and filling in a bowl.
Remove your prepared pie crust dough from the refrigerator and cut it into six equal pieces. On a floured surface, roll one dough hunk out to about 8″ in diameter. Turn the dough over on the floured surface if it starts to stick. Transfer the dough round to a baking sheet. Repeat with the remaining pieces of dough.
Arrange the peach slices and filling in the center of each dough circle, leaving 1-2″ border of dough around the edges. I like to fan them out to look pretty, but you won’t be able to make a full circle of them that way. Do a partial circle and fill in the rest as best you can. If there’s any extra filling in the bowl, pour it over each galette evenly.
Fold the edges of the dough up over the filling, overlapping as you go. Brush the dough edges with the beaten egg, then sprinkle them with the sugar.
Bake for 35-40 minutes, until the crust is golden-brown and the filling is bubbly. Let the galettes cool on their pans for 5 minutes or so, then transfer them to a wire rack to finish cooling.
Tote to a backyard party in your pie basket. Makes 6 galettes.