Easy and delicious are two adjectives that I love together when it comes to food. You can use both those words to describe this Bourbon Vanilla Peach Galette. Now, this might sound fancy and complicated but, I promise you it is not! If you can wield some dough and slice peaches you are more than half way there!
Galette is basically a pie without a baking dish or you could call it a freeform pie. You roll out the dough in a large circle (the same as you would a pie), then pile up the fruit on the dough, and fold the dough over the edges of the fruit. I upped the ante of this recipe by using bourbon and vanilla bean. The bourbon is wonderful with the peaches because it provides a slightly smokey warm flavor. I love vanilla and fruit together, and I think the flavor is better when you use beans versus extract. The tiny flecks of black all over the fruit is beautiful! If you don’t have vanilla beans, you can always swap for extract.
- 1 cup all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 tbsp ice water
- 3 tbsp bourbon
- 1/2 vanilla bean, scraped
- 1/2 cup cane sugar (alternatively use granulated sugar)
- 1/8 tsp cinnamon, optional
- pinch of salt
- 3 cups of fresh sliced peaches (no need to peel)
- 3 tbsp cornstarch
- 1 tbsp butter
- 1 egg
- 1 tbsp milk
- granulated sugar for sprinkling, optional
- For the dough, place the flour, sugar, and salt in a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. While the processor is running, add the ice water through the feed tube. Keep hitting the pulse button to combine, but stop right before the dough comes completely together.
- Turn the dough onto a lightly floured board , dusting with more flour as needed to form a disk. Wrap with plastic and refrigerate for at least 2 hours, or up to 3 days.
- Flour a rolling pin and roll the dough into an 11 inch circle on a lightly floured surface. Transfer it to a baking sheet and place in the refrigerator, until ready to use.
- Preheat the oven to 400°.
- In a large bowl stir together the bourbon, vanilla bean seeds, cane sugar, cinnamon and salt, stir to combine. Add the peaches and gently toss to combine. Preferably gently toss with your hands, as to not break up the slices if the peaches are very ripe. Allow to sit for 10 minutes.
- Sprinkle the cornstarch evenly over the peaches and gently toss again to combine. Drain any residual liquid from the bowl. The goal is to leave behind the excess liquid when placing the peaches on the dough.
- Place the peaches on the dough leaving a 1 1/2 inch border. You can place each slice strategically to form a beautiful circle, or if you are impatient like me, you can pile them onto the middle of the dough spreading them out, leaving the 1 1/2 inch border. Whatever you prefer will still yield a delicious result.
- Gently fold the border over the peaches to enclose the dough, pleating it to make a circle. If you want to see more of the filling, trim back some of dough, not too much. Just enough to give more of a window to the filling. In a small bowl, whisk together the egg and 1 tbsp of milk. Using a pastry brush, brush the dough with the egg mixture. Then sprinkle with sugar, if using.
- Bake the galette for 35-40 minutes, or until the filling is bubbling and the crust is golden brown. Allow to cool for 20 minutes, serve warm or at room temperature. Preferably with vanilla ice cream.
Also see our recipe for Cherry Frangipane Galette.
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