Juicy Peaches and Cream Galette - just lightly sweetened and ginger seasoned - in a flaky crust with a heavenly, rich and creamy drizzle.
To be honest, I feel quite weird writing about a fruity galette filled with summer-y peaches when there is about a foot of snowoutside. To be honest though, I think the summer-y fruit feel is much needed because of all the snow outside! I don’t know about you but I need some summer vibes!
Yup, here in crazy Calgary we have snow when it's still officially summer according to the calendar. Now, this is far from normal (average temperature high this time of year is 18 C (65 F)). But it is also not completely unusual. Oh, what fun to live in various places in the world! From SE Asia to Calgary, we certainly like to keep things interesting around here! I guess it just goes to show, you can never really be sure of the seasons in Canada!
Temporary Winter Wonderland in Calgary!
Calgary has seen snow in every month of the year already. Correct me if you know better, but I think it has to do with Calgary's high altitude and close proximity to the Rockies.
Luckily, temps should go up to 10 C (50 F ) today and much of this out-of-season white fluff should disappear. Not without leaving very visible traces though.
Since the trees all have their leaves still, they caught a lot more snow than when 'naked'. The majority of trees aren't able to withstand that heavy load and there are broken off branches everywhere. Some trees completely caved in under their snow load. It’s such a bummer to see the beautiful fall leaves and trees being overtaken by the harsh winter weather that decided to impose itself on us!
Will Winter Ever Stay Away For Long?
There even have been power outages due to breaking branches falling on power lines.
The saddest part is, that we just had our last snow in May only. This means we've had only about 3 months of snow freedom.
So, this might lead you to ask, what exactly am I doing in this crazy place? Why would I not be choosing the hot, warm, tropical weather of Southeast Asia?
Galettes Are Amaaazing
Well, today's summer-y recipe may seem out-of-season in current Calgary conditions, but I hope the rest of the Northern hemisphere has not entirely skipped fall and you can still enjoy some late summer days.
Do I keep repeating myself too much by saying just how much I love galettesthis summer? It is an undying love because today I bring you galettifiedPeaches and Cream! Yes, that’s right, you heard correctly!
There are juicy peach slices - just lightly sweetened and ginger seasoned - in a flaky crust with a heavenly, rich and creamy drizzle. As such, enjoy your snow-free days and pick up some peaches while you can!
This recipe is sure to have you in the summer mood, or, in a good mood at the very least! If you tried this recipe, how did it go? Did you add anything special or try anything new? Please share your baking outcomes, pictures included, with me, please!
Peaches and Cream Galette
- 2 cups unbleached all-purpose flour more for rolling out
- 1 teaspoon salt
- ¾ cup cold butter
- ½ cup ice water
- 4 large peaches sliced
- ¼ teaspoon ginger powder
- 2 tablespoons sugar
- ½ cup icing sugar
- ½ teaspoon vanilla extract
- ½ tablespoon butter melted
- ⅛ cup cream
- Place flour, salt and cut up butter into a food processor and pulse until mixture is crumbly and looks like wet sand. Slowly add water into running machine (only as much as needed) until a dough ball forms. Shape into a disk, cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
- In a bowl carefully toss peach slices with ginger and sugar. Set aside.
- Preheat your oven to 400 degrees F. Roll out chilled dough (about ¼ inch thick) and transfer to a lined baking sheet.
- Assemble the peach slices in a circular pattern while leaving a 2 inch border. Brush any fruit juice that remains in the bowl over the peach slices. Fold over the edges.
- Bake for 35-40 minutes until the crust edges are lightly browned. Let galette cool on the counter.
- To prepare glaze stir together icing sugar with vanilla extract and melted butter. Add only as much cream as needed to reach drizzling consistency. Drizzle glaze over galette.
Are you experiencing any crazy weather?
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To prevent the bottom of the galette from becoming soggy, it's essential to use ingredients that won't release too much moisture during baking. One helpful tip is to sprinkle a small amount of flour or ground nuts on the crust before adding the filling. This forms a barrier between the fruit and the dough, helping to absorb excess juices and maintain the crispness of the crust.
While galette crust and pie dough share some similarities, they have slight differences in terms of texture and ingredients. Galette crust is typically more rustic and free-form, with a slightly coarser texture compared to the smooth, flaky consistency of traditional pie dough. Galette crust often contains less butter and is not as delicate as pie dough, making it easier to work with when shaping the galette.
The main difference between a pie and a galette lies in their preparation and presentation. A pie is baked in a pie dish with a double-crust or single-crust pastry, while a galette is a free-form, open-faced pastry that is typically baked on a baking sheet.
Additionally, galettes often have a more rustic appearance, with the edges of the dough folded over the filling, whereas pies are more structured and enclosed within the pastry.
Galettes can come in various flavors and combinations. Some common types include fruit galettes, which use seasonal fruits as the main filling, savory galettes, which incorporate ingredients like vegetables, cheese, and meats for a more savory dish, and dessert galettes, which often feature sweet fillings such as chocolate, nuts, or creamy components like custard or cream.