Jumping late to the peach game this summer, I decided to make something rustic to take a break away from the more complicated recipes I’ve made recently. Peaches laced with maple syrup and bourbon, this recipe is a guaranteed winner. I can’t get enough of baking with fruit in the summer, the rustic galette is one of my favourite pastries I like to stuff fruit into. Make this maple bourbon roasted peach galette before the season is over!
- 1 3/4 cups (245 grams) unbleached all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks / 228 grams) cold unsalted butter, cut into 12 pieces
- 2 egg yolks
- 3 tablespoons cold milk
- 1 teaspoon pure vanilla extract
- 1.5 pounds / 680 g fresh peaches (about 5.6 medium peaches), cut into 6 wedges each
- 1/4 cup / 80 g maple syrup
- 2 tablespoons / bourbon
- 3 tablespoons butter
- egg wash
- maple sugar or coarse sugar
- maple syrup for brushing
- Greek style yogurt if desired
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
- In a small bowl, whisk together the egg yolks, milk, and vanilla extract until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
- Gather up the dough, wrap tightly in plastic wrap, and shape it into a log. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
- Preheat oven to 425 F / 220 C. Line a sheet tray with parchment.
- Arrange peach wedges on the sheet tray, drizzle with maple syrup and and bourbon. Roasted in preheated oven for 15 minutes, take out and flip the slices over, roasted for another 15 minutes. The peaches should be soft but still hold their shape. Cool before using.
- Preheat oven to 350 F / 180 C.
- Roll out pastry to a 12 inch square. Arrange peaches to your liking in the centre, leaving a 2 inch border around the edges. Fold over the edges towards the centre.
- Place small chunks of butter evenly distributed on the peaches. Lightly brush the edges with egg wash, sprinkle all over the galette with maple sugar or coarse sugar.
- Bake in preheated oven for about 45 - 50 minutes, until the edges turn golden brown.
- Brush the peach filling of the galette with maple syrup. Serve with Greek style yogurt if desired.
Pâte Brisée recipe adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, by Joanne Chang with Christie Matheson. Published by Chronicle Books 2010.
I roasted the peaches to concentrate the flavours and to reduce the moisture, so the pastry stayed flaky. I love the contrast of the crunchy pastry and luscious fruit. This recipe is so simple yet so delicious, the perfect lazy summer dessert.
How are you spending your summer?
August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time.
– Sylvia Plath, The Unabridged Journals of Sylvia Plath