![\"peach](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/07\/peach-galette.jpg\" "\\"peach")
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Let’s face it, pie is intimidating for many cooks.\u00a0 Why else would supermarkets sell so many of those cardboard-like frozen crusts in foil pans?<\/p>\n
Never fear, pastryphobes.\u00a0 The French have given us a marvelous alternative to the pie with perfectly ruffled edges\u2013the galette<\/em>.\u00a0\u00a0 A free-form cross between a pie and an open-faced tart, it makes the perfect showcase for sweet and juicy produce of summer’s stone fruit season.<\/p>\n What’s more, it’s a snap to make and actually is supposed to be irregularly shaped. Call it rustic and revel in the imperfections.<\/p>\n The galette<\/em> crust goes together in minutes with the help of a food processor.\u00a0 Slice the fruit and toss it with sugar, lemon juice and a little cornstarch.\u00a0 Then pile the mixture in the center of the rolled-out crust, tuck the edges up around it, and bake until it’s a beautiful golden brown.\u00a0 If the crust should sag a little or the juices leak out of the pastry, it only looks that much more appetizing.<\/p>\n This summer, I’ve been following a very adaptable Martha Stewart recipe for galettes<\/em>.\u00a0 A little cornmeal in the pastry enhances the flavor and makes the tender crust sturdy and easy to handle.\u00a0 It stands up well when nearly overloaded with fruit.<\/p>\n Still, peaches are fantastic, whether paired with blackberries or blueberries.\u00a0 I like yellow-fleshed varieties with plenty of acid to balance out the sugar.<\/p>\n The legendary Sun Crest peaches, made famous by David “Mas” Masumoto in “Epitaph for a Peach,”<\/a> were absolutely incredible.\u00a0 But I also adore the July Flame peaches we picked up at the Aptos Farmers Market last weekend.<\/p>\n Just be sure to taste any fruit before you buy.\u00a0 It should be ripe but firm, with a deep, complex flavor.\u00a0 White-fleshed sugar bombs rarely have the character to make a memorable galette.<\/em><\/p>\n Plums, nectarines and other fruits should work well, too, but you may need to adjust the amount of sugar. One warning:\u00a0 If the fruit is very juicy, don’t try to scrape every bit of sugar and juice out of the bowl and into the galette<\/em>.\u00a0\u00a0 Excess juice <\/em>is all but guaranteed to leak out of the crust and spread across the baking sheet.<\/p>\n On the other hand, don’t worry if it does.\u00a0 The beauty of a galette<\/em> is no one expects it to look picture perfect.<\/p>\n For pastry: For galette<\/em>:<\/strong> Make the pastry:<\/strong> In the work bowl of a food processor, combine flour, cornmeal, sugar, and salt.\u00a0 Pulse several times to blend.\u00a0 Add butter pieces and process just until mixture resembles a coarse meal. With motor running, slowly pour ice water into mixture until dough begins to come together, no more than 30 seconds.\u00a0 It may not need all the water.<\/p>\n Turn dough onto a large piece of plastic wrap and, using the plastic, gather together into a ball.\u00a0 Flatten dough to form a disk, wrap tightly and chill for at least 1 hour.\u00a0 Dough will hold for a day in the refrigerator or up to a month in the freezer.<\/p>\n Assemble galette<\/em>:<\/strong> Roll out dough into a 14-inch circle about 1\/8-inch thick on a lightly floured work surface, patching and trimming if necessary to get a fairly even edge.\u00a0 Transfer dough to a large rimmed baking sheet lined with parchment paper.\u00a0 Refrigerate until ready to use, up to one hour.<\/p>\n Preheat oven to 375 degrees while you prepare the filling.\u00a0\u00a0 Place blueberries and cut-up peaches in a large bowl.\u00a0 Toss fruit with \u00bd cup sugar, lemon juice, cornstarch and salt until well coated.\u00a0 Arrange fruit mixture in center of chilled pastry dough, leaving a border of about 2 inches around the outside edge.\u00a0 Gently fold the pastry up over the fruit, pressing the dough into evenly-spaced pleats to enclose the fruit.\u00a0 Brush the pastry with beaten egg and sprinkle with remaining sugar.<\/p>\n Bake on center rack of oven until crust is browned and juices are bubbling, about 45-50 minutes.\u00a0 Leave galette<\/em> on baking sheet and let rest on wire rack until cooled enough to slide onto a serving platter.\u00a0 Serve warm or at room temperature.<\/p>\n Adapted from “Martha Stewart’s Baking Handbook,” by Martha Stewart (Clarkson Potter, 2005)<\/em><\/a><\/div>\n","protected":false},"excerpt":{"rendered":" Let’s face it, pie is intimidating for many cooks.\u00a0 Why else would supermarkets sell so many of those cardboard-like frozen crusts in foil pans? Never fear, pastryphobes.\u00a0 The French have given us a marvelous alternative to the pie with perfectly ruffled edges\u2013the galette.\u00a0\u00a0 A free-form cross between a pie and an open-faced tart, it makes … Continue reading Peaches shine in galette<\/span> ![\"peaches\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/07\/peaches.jpg\" "\\"peaches\\"")
My favorite filling combination is Blenheim apricots and Bing cherries.\u00a0 Alas, the all-too-short season is over for those varieties, though.<\/p>\n
\n<\/em><\/p>\nPEACH AND BERRY GALETTE<\/strong>
\nMakes one 10-inch pie<\/em><\/p>\n
\n<\/strong>1 cup all-purpose flour
\n\u00bc cup cornmeal
\n1 teaspoon sugar
\n\u00bd teaspoon salt
\n\u00bd cup (1 stick) cold, unsalted butter, cut into small pieces
\n\u00bc cup ice water<\/p>\n
\n4-5 large peaches, pitted and cut into eighths
\n1 pint fresh blueberries or blackberries
\n\u00bd cup plus 1 tablespoon granulated sugar, divided use
\nJuice of \u00bd lemon
\n2 tablespoons cornstarch
\nPinch of salt
\n1 large egg, lightly beaten<\/p>\n