It's not possible to go anywhere exotic right now so I am depending on creating sunny days in my own kitchen & these peach galettes are just what I needed today! It's a simple and very delicious recipe, I always prefer my food in smaller portions (so I can have more of it wink wink) so I decided to make a few mini ones instead of one big pie. This recipe is from scratch so I will be explaining how to make the butter pastry, however if you happen to have a frozen one or a store bought pastry sheet, skip to the filling part! I do not have a food processor and I made the whole recipe using a fork, a rolling pin and a pastry brush. It's that simple! If you follow this recipe you will end up with your house smelling like your favourite bakery and some buttery treats that will make your day. Let's start!
Mini Peach Galettes
makes 6 galettes
Pastry brush (can be replaced by a fork)
For the pastry:
220g unsalted butter
60 ml vodka (refrigerated)
3 tbsp cold water
2 tbsp apple cider vinegar (refrigerated)
350g flour (cold)
2 tbsp caster sugar
Pinch of salt
For the filling:
4 peaches, sliced or cut in wedges
1 tbsp cornflour
2 tbsp lemon juice
1 tsp vanilla extract (or vanilla sugar*)
2 tbsp caster sugar
1 egg yolk
3 tbsp full fat milk
2 tbsp brown sugar
The pastry crust
Cube your butter into small cubes, place it in a bowl and put it in the freezer for 15 mins.
While your butter is chilling, mix the flour, sugar and salt in a bowl.
If you have a food processor, add your chilled butter and the dry mix to the processor and pulse it 5 times, until you are left with pea sized chunks of butter. If you're not using a food processor, add the butter into the dry mix and keep pressing it using a fork. It will be hard as the butter is cold, keep pressing until the butter starts to get incorporated into the flour, for about 3 minutes. You should be left with pea sized chunks of butter in your mix.
Now add the chilled vodka, press / pulse it a few times, then add the cold water and mix well. Keep incorporating the butter and the wet ingredients into the dough, it will be ready once you are able to pinch some of the dough and it will stay together. If too dry, add 1 tbsp more water at a time. The dough will still seem a little dry but will hold together when squeezed. If the dough is too wet, add more flour.
Using your fists, press the dough into the bottom of your bowl so it stays together. Now take it out, place onto a clean surface and divide it into 2 similar sized balls. Form the balls using your hands, but be fast, we don't want to melt those butter chunks. Flatten the balls slightly, wrap and refrigerate for at least an hour.
Take your dough out of the fridge and keep it room temperature 15 minutes before rolling it out.
Add your sliced or wedged peaches to a mixing bowl and mix it together with the lemon juice, sugar, vanilla and cornflour.
Separate your yolk from the egg white (keep the egg white to make a gin sour or some meringue!).
Add the milk and mix it with the yolk. Keep aside with a pastry brush and brown sugar nearby.
Making the galettes
Dust the working surface with flour, roll out the first dough using a floured rolling pin. You should be able to cut out 2 discs that are around 15cm diameter, you can use a soup bowl or something else that's round to do so. Keep them aside.
Repeat the same with the second piece, then add all the leftover dough, roll it out and cut out two more discs. If you have leftover dough, make more as you should have a little leftover peaches anyway.
Place your discs on the parchment paper or silicone mats (make sure they all go on one because they will have to chill in the fridge. If you have a lot of free fridge space, you can spread them out more).
Arrange the peach mix on each galette in your preferred pattern, overlapping or in circles. Make sure you leave around 5cm space around the peaches for the dough to be folded.
Gently fold the dough on the peach filling, place the galettes on the baking tray along with the parchment paper and chill in the fridge for 20 minutes.
While the galettes are chilling, pre-heat the oven to 200 C or 180 C for a fan assisted oven.
After 20 minutes, remove them from the fridge, brush with the egg wash to cover most of the folded dough and sprinkle with brown sugar.
Bake for 30 minutes on until the crust develops a golden brown colour. Take them out, let them cool for a about a minute, then gently move onto a cooling rack to prevent from getting soggy.
Serve your galettes with some ice cream or whipped cream. Keep in the fridge for up to 3 days. Enjoy!