Peach and Plum Gallette

Peaches and Plums
Sprinkled
with 
Lavender

G

Peach season is still here! Only now you can get the juiciest, freshest local peaches and they are so amazing on its own. I usually have them for breakfast or as a snack and in pancakes on the weekends. 

This dessert however is outstanding for a lazy weekend, still warm, with whipped cream or melting vanilla ice cream. 

PATE BRISEE

(Martha Stewart)

2 ½ cups all purpose flour

1 teaspoon coarse salt

1 teaspoon sugar

1 cup chilled unsalted butter, cut in pieces

¼ to ½ cup ice water

Place the flour, salt and into a food processor and slowly add the butter, mix until it has a crumbly texture. Start adding water at this point and mix only until it comes together into a shiny dough. Finish working with your hands on the slightly floured surface, divide into two parts, flatten into disks and place in the refrigerator for about 1 hour. It can be made a day ahead.

PEACH GALLETTE

(Martha Stewart)

1 ½ pounds peaches and plums, pitted and sliced

1/3 cup granulated sugar

1 teaspoon lemon juice

¼ teaspoon coarse salt

1 tablespoon cornstarch

1 disk pate brisee

Flour for dusting

1 egg, beaten

Sugar for sprinkling

Whipped cream or ice cream for serving

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.

Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.

Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream or ice cream!