As summer forges on, so do the peaches! One of my favorite seasonal fruits! Since we don’t have much else to look forward to these days, in season fruit is now my excitement! 😉 I love a good peach, pie, cobbler, roasted, grilled…you get it. Well I also love a good galette, is it a tart? Is it a pie? Kind of both but much simpler (rustic) to prepare. And I am all about simplicity these days. So, the Peach and Sage Galette is ready for its close up!
A friend of mine had an abundance of sage growing in her city garden (balcony) and asked if I could use some. Of course, I could use some! Love fresh herbs and love free fresh herbs even more! So, I was running through my head on what I could do with the sage. I like to pair some traditional savory flavors with sweet to make a super pac (not in the political way 😊)! So, fresh sage and in season peaches it was. I also wanted to do something uncomplicated, yet sophisticated (me in a nutshell). Perfect pairing…or peaching…yeah that was cheesy, I’m losing my mind.
Any who, the galette, just some still firm peaches, some sage obvi, brown sugar, sherry vinegar and an easy all butter pie dough! Really it comes together rather easily, longest part is waiting for the dough to chill, but do that the day or 3 days ahead or make double and freeze half, even easier. Pie dough or Galette dough on demand! Ok, dough is out of the way, to prep this baby is only like 10 minutes. The juices from the peaches, with the brown sugar make a caramelly saucy/syrup while it bakes. The sweet from the peaches and sauce coupled with the sage add an herbaceous note that tantalizes your taste buds and bring an element of surprise in the best possible way to the flavor profile. The crust bakes up to a nice golden brown and holds in all that deliciousness perfectly. See there you go, easy as pie, or galette.
Ready in minutes and just pop in the oven!
Look at that beautiful golden brown tan on that crust! 🙂
Peachy, caramelly, saucy goodness
Edible De’copatch sage! Just paint on over it with that egg wash before the bake!
Now, get over to your neighbor’s house (or the store with your MASK ON) and get some fresh sage and pick up some peaches to take your baked fruit game to the Peaches and Sage Galette game. Relish in the summer simplicity and flavors of the season and bake on, what else are you going to do!
Happy Weekending & Peach & Sage Galetteing It!
Diane
- For the Crust:
- Single 9" dough
- ¾ cup plus ⅔ AP flour
- ½ tsp. salt
- 1 tbsp. granulated sugar
- 1 tsp. vinegar (can sub apple cider vinegar)
- 8 tbsp. unsalted butter cubed and cold (1 stick)
- 2-4 tbsp. ice water
- For the Filling:
- 3 medium peaches still firm (or 2 large)
- 1 tbsp. AP flour
- ½ tsp. salt
- 1 tsp. tapioca starch (can sub corn starch or arrowroot starch)
- 3 tbsp. brown sugar
- 1 tsp. vanilla extract
- 1 tbsp. sherry vinegar (can sub apple cider vinegar)
- 1 tbsp. chopped fresh sage, plus sage leaves for crust
- 1 large egg beaten plus 1 tbsp. of water (for the egg wash)
- Course sugar for crust garnish
- For the Crust:
- In the bowl of a food processor fitted with the s-blade, combine the flour, sugar and salt and pulse a few times to combine. Sprinkle the cold cubed butter over the top of the flour and pulse about 30 times in 2 second intervals until a crumbly sand like texture is formed. Not too fine though.
- Next while the machine is running add the vinegar and the ice water a tbsp. at time until a dough ball forms. If some bits remain that is ok, you can stick together. Turn the dough out on on plastic wrap and shape into about a 6 inch disk. Cover completely and chill for 2 hours, up to 3 days in the fridge or freeze for up to 3 months.
- For the Filling:
- Pre-heat the oven to 375 degrees and grab a baking sheet and set aside. Pull the dough out of the fridge to sit at room temp while you prepare the filling. Half and pit the peaches, no need to peel, I didn't, and slice thinly and place in a medium bowl. Toss the sliced peaches with the flour, tapioca starch and salt to coat. Add the vanilla extract and sherry vinegar and toss. Add in the brown sugar and stir to combine. Next stir in the chopped fresh sage. Set aside.
- Assemble the Galette:
- On a piece of parchment paper roll out the dough using a rolling pin lightly coated in flour. Roll into around 10-12 inch round about a ¼-1/8 of inch thick. Next add the peaches with their juices onto the dough leaving about an 1 to 1.5 inch border around. Fold over the edges of the dough in towards the center over the peaches. Brush the edges of the crust with the egg wash. Place some of the reserved full sage leaves around the border of the crust. Brush over with with egg wash. Sprinkle some course sugar around the edge of the crust.
- Gently pull the Galette still on the parchment paper onto the baking sheet. Place in the oven on the middle rack and bake for 40 to 50 minutes, rotating halfway through until the edges of the crust are a golden brown and the juices are bubbling. Remove from oven place sheet pan on cooling rack. Allow to Galette to cool at room temp for about 20 minutes before slicing so the juices can set. Serve warm or at room temp. Enjoy with a scoop of vanilla ice cream or whipped cream if you are feeling saucy!
- Store leftovers covered at room temp for 2 days or in the fridge for 3-4 days.
- Enjoy!
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