A galette is a French dessert that is a flat round or freeform tart or pie that I make with a hybrid crust that’s part pie crust part puff pastry so it’s the flakiest crust you’ll ever make that is a lot easier to make than it sounds. You can fill your galette with whatever your heart contents but peaches and raspberries are two fruits put together are pure magic.
I know you’re here to learn how to make a fan-fucking-tasic french galette, you want to learn how to make this short puff crust that is buttery and as flakey as that person you’ve been trying to talk to on tinder. But can we take a minute, really quick and talk about how amazing Jon Favreau is? This man has had is hands on almost everyone’s fandom Disney he directed the live action Lion King and Jungle Book, Star Wars he brought us The Mandalorian there for bringing us Baby Yoda, and don’t forget that without him we wouldn’t have Elf or Iron Man which lets be honest is why Marvel is where is it. For me the most touching and my personal favorite thing he’s worked (working) on is his movie Chef and the following series The Chef Show. At the time Chef came out is when we had just opened our food truck while trying to balance our family life with our kiddos. For those who have seen the movie are seeing the similarities there. He worked with Chef Roy Choi to make sure food truck life and his cooking skills were up to par with real life to make sure the movie cooking was real, which to me was heaven (I’m looking at you Monica Geller, who dated who on Friends? It all comes full circle).
Jon and Roy’s friendship continued after filming Chef and thank whatever they did because if they didn’t we wouldn’t have The Chef Show where Roy is basically continuing to teach Jon how to cook, sometimes with guests, just like in my favorite episode Remembering Jonathan Gold where they had Chefs who made some Johnathan Gold‘s favorite things like Green Curry and Peach Galettes. Based on this episode I feel like if Johnathan and I had met in person we’d be best friends. But watching this episode reminded me of this time I surprised my parents with a peach galette I made when I was in middle school using canned peaches, I’ve grown a bit from then so I updated my recipe no more canned peached involved. Thanks for going on that journey with me it was a long one just to say I my inner Jon Favreau fangirl made me watch The Chef Show that made me want to make a galette since the last time I made one was the one with canned peaches and I can do better than that now, and I hope you agree
Whats Rough Puff Pastry?
Rough Puff Pastry is basically an extra flakey pie crust like a pie crust and a puff pastry had a baby. The butter is mixed into the flour like in a pie crust but rolled, turned, and chilled multiple times before rolling out dough for filling.
Whats the difference between a Galette and a Pie?
A galette is a flat around single crust dessert that has typically harder fruits like an apple or stone fruit. The crust is more of a free form shape than you’d get in a traditional pie pan that gives it a through together feel that still is impressive. The crust can also vary from a rough puff pastry or a more bready brioche.
Where a Pie is deep typically in a pie tin so that is has perfectly round shape and even crust. It’s a pie people know what pies are, right?
Find this Galette in Spokane CDA Living Magazine
- 1 cup Butter (unsalted, medium diced)
- 1 ½ cup AP Flour
- ½ cup Water* (ice cold)
- ½ teaspoon Lemon Juice
- 5 Peaches (sliced thin)
- ½ cup Raspberries (a pint)
- 2 tablespoons Flour
- ¼ cup Sugar*
- ½ cup Brown Sugar*
- * may need to be adjusted. (note Step 1 in filling)
The key to a great flaky crust is that everything is cold. Measure out all the ingredients mix the dry ingredients with the dry ingredients, wet with the wet, and keep the butter separate, put everything into the freezer for at least 10 minutes before you start.
- Add the butter into the flour mixture using your fingertips (because they are the coldest part of your hand) cut in the butter until the butter is incorporated it should look like a mixture of cornmeal and peas. You can use a food processor or a pastry cutter but I like to use my hands so that the butter isn’t uniformed I find it makes the crust flakier (if you feel like the mixture gets too warm put it back into the freezer for 10 more minutes).
- With one hand mix the flour mixture while slowly adding water and lemon mixture until it just comes together. The reason for the lemon juice is that it inhibits gluten production and gluten in a crust will make your crust gummy.
- Pour the dough out onto the counter and lightly knead just until all the flour is incorporated. Then with a rolling pin roll the dough out into an oval about ¼ of an inch thick then fold the dough into thirds (making 3 layers) then turn the dough so that the sides you can see the layers are at the opposite of where it was and repeat. Cover with plastic wrap and place in the fridge for 15-30 minutes.
- Add the peaches, salt, and most of each of the sugars mix well and taste a peach if you feel it needs more sugar to add more if you think it’s sweet enough stop don’t add any more.
- Add the flour to the peaches then mix well any juice left at the bottom of the dish is the juice you’re not enjoying.
- Line a cookie sheet with parchment or a nonstick barrier, then take the dough and roll it out evenly so that the dough covers the bottom of the cookie sheet. Then place the dough onto the sheet.
- Pour the peaches into the middle and spread out evenly leaving about 3-4 inches of space to the edge, place the raspberries evenly over the peaches.
- Fold the remaining dough over the filling keeping in mind that is it ok to not be perfect when doing this. The only important thing is to make sure that the filling will stay in the pastry, and that the center isn’t covered.
- Place the galette into a 350°preheated oven for 45-50 minutes or until the center is bubbly and the crust is golden brown.
- Let cool completely before serving. Serve alone or with ice cream or whipped cream.