Whether you call this a tart or a galette doesn’t matter. What does matter is the taste of the buttery flaky crust that surrounds the sweet tender fruit that fills your mouth with warm happiness with every bite. Enjoy!
The smell of strawberries and peaches baking in the oven on an early fall Sunday afternoon is comforting, relaxing and blissful. The cool breeze through the open window and the smell of slightly crisp air is exactly what the Northeast weather can deliver. Right now that’s all in my dreams. In reality, it’s high up in the 80’s and exactly the opposite of how I want these weekends to be. Every year we worry about going straight into cold winter months, bypassing fall all together. It’s been a hot summer. I hope this year we get the most wonderful crisp fall we dream of.
Despite the heat, the smell of strawberries and peaches fills the air. This fruit galette is truly a late summer-early fall dessert. The pie season is not quite here yet. This is the season of the galette especially the one filled with strawberries and peaches. Topped with ice cream it might be the ultimate early fall indulgence.
Strawberry & Peach Galette
- 1 ripe organic peach, pitted and sliced (not frozen)
- 1½ cup fresh organic strawberries, sliced
- 1½ tbsp granulated sugar
- 1 tsp vanilla extract
- 1½ cup all purpose organic flour such as Bob's Red Mill
- 3 tbsp granulated sugar
- ¼ tsp salt
- 1 stick cold organic unsalted butter, sliced into 1 tbsp pieces
- ¼ cup cold water
- 1 egg
- 1 tbsp coconut palm sugar
- To make the filling: Mix sliced strawberries and peach with sugar and vanilla in a bowl. Set aside and allow the mixture to soak.
- To make the crust: In a medium bowl whisk flour, sugar and salt. Using your hands incorporate the butter into the flour mixture until it resembles pea sized crumbs. You want the butter to be broken into the flour evenly.
- Add ¼ cup of cold water, stirring with a fork until the mixture is moistened. Gently knead the dough in a bowl until it comes together.
- Shape the dough into a thick round disk about 3 inch diameter. Wrap with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 425 degrees. On a floured surface roll the dough into a 10 inch circle.
- Spoon the fruit into the center leaving a 2 inch border then gently fold the edges over the fruit.
- Make an egg wash by beating the egg with 1 tsp water. Brush the edges with the egg wash and sprinkle with pal sugar.
- Bake 25-30 minutes. Allow to cool before cutting.