Galette on my mind for quite some time. I can honestly say I’ve never made a Galette. But I’ve wanted to! And I finally found inspiration and a subtle push thanks to Chatelaine’s July Cooking Club Challenge. Simply put, make our Galette, change it up if you wish, photograph it, post it. And have fun, darn it.
I discovered this challenge before I left for holidays three weeks ago and immediately I knew I wanted to grill some peaches for my Galette. But I couldn’t put the idea to the plate due to lack of time. So it would have to wait until we returned home from Battle Mosquito in Manitoba.
Home, unpacked, settled and inspired. With fresh peaches and mint in hand, my brother and fiance coming for dinner, I got to work and behold, a new Galette was born.
Now I got distracted chatting with our company and almost forgot to pull it out of the oven. But the overall taste was given rave reviews by our guests, and the photo caught some good feedback on Facebook, so I decided to go ahead and post the recipe/photo.
Guess what? Galettes can also be made savory. This will be my next personal challenge for myself, to create a Galette with meat.
Ingredients
- 1 1/4 cups flour
- 1 tbsp sugar
- pinch of salt
- 1/2 cup cold butter cubed
- 2 tbsp ice water
- 2 tbsp lemon juice
- 1/2 cup brown sugar packed
- 2 tbsp cornstarch
- pinch of salt
- 4 cups mixed berries and grilled peaches
- 1 heaping tablespoon fresh mint chopped
- sprinkle of sugar
- parchment
Instructions
- Preheat oven to 375.
- Using a food processor, quick pulse together your flour, sugar and salt. Add butter and continue to pulse until crumbs form. With food processor turned on pour in ice water and lemon juice (through spout). Continue whirling until mixture comes together and is not sticky. If it's too sticky you can add a small amount of flour. Gather into a ball and set pastry aside.
- Tear off a large piece of parchment paper and lay on counter. Sprinkle lightly with flour. Roll pastry on parchment into a circle approximately 12 inches wide. Pastry will be thin and edges uneven. Transfer parchment and pastry to cookie sheet.
- Pour your mixed fruit and mint into a bowl. In a measuring cup blend together brown sugar, pinch of salt and cornstarch. Add to fruit and gently stir. Pour fruit mixture into centre of pastry forming about a 10 inch circle. Fold pastry over just to cover edge of fruit. Lightly brush edges with water and sprinkle with sugar.
- Bake until edges gold and fruit bubbly, 35 minutes. Let cool slightly and serve with vanilla ice cream or whipping cream. You can also dust with icing sugar.
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