Peach Galette is one of my favorite cakes. First of all because it has fruit, and second of all, because they are peaches. The cake is open, showing off all its colors and shines after a perfect bake. Sometimes I think it is like Caravaggio’s painting, Canestra di Frutta.
Note: If you don’t have peaches, use any other fruit of the season. My favorite substitutes are plums and apples.
WHAT YOU NEED
For the dough:
- 1½ cup of all purpose flour
- 1 tsp salt
- 2 tbsp sugar
- ½ cup butter (113gr)
- ½ cup sour cream
-2 tbsp heavy cream to brush the dough
For the filling:
- 3 large peaches (or 4 medium sized)
- 1 tbsp lemon zest
- 1 tbsp sugar
- Juice from ½ lemon
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 3 tbsp jam of any kind
- Brown sugar to sprinkle
HOW TO MAKE
The dough:
- In a food processor, pulse the flour, salt, sugar and butter until the dough is combined. Add the sour cream, mix until the dough is combined.
- Shape into a ball, cover in plastic wrap and refrigerate for 1 hour.
The filling:
- Cut the peaches into half moons.
- In a mixing bowl add cut peaches, lemon zest, sugar, lemon juice, vanilla extract and cornstract. Mix lightly.
The Galette:
- Preheat the oven to 375F/190C.
- On parchment paper, evenly roll out the dough to ¼ inch (0.5cm) in thickness.
- Evenly spread the jam on top.
- Starting from the center of the open dough, assemble the peaches and work your way out towards the edges. Leave about 2 inches (5cm) of uncovered dough at the edges.
- Fold the edges onto the peaches and brush the dough with heavy cream.
- Sprinkle some brown sugar on top.
- Bake for 35-40 minutes.
Bon Appetit!
