Whenever I want to make a quick yet delicious dessert, by default is always a rustic fruit galette.
They are so simple and fun! All you do is make a simple pie crust, fill it with any in season fruit, fold the edges of the crust over, and bake it!
No pie dish required. No fancy lattice crust to worry about. No soggy bottom crust to fear. Galettes are a pretty worry-free dessert. That is why I love them so much!
My favorite things about galettes is that you can fill them with anything. Apples, berries, peaches, tomatoes, etc! When it is peak tomato season I love making goat cheese, tomato, and herb galettes and they are always a crown pleaser (recipe coming soon!!!). A savory galette is equally delicious as a sweet one.
These Mini Peach Galettes were something I had been wanting to make since I started A Common Kitchen. A dear friend of mine introduced to me Peach Cobbler made by her mother each year with fresh peaches from a local farm. It is one of my favorite desserts of all time and I plan on begging her to share the recipe with me!
For now, I will enjoy these delicious Mini Peach Galettes. They consist of a simple pie crust that is made in the food processor, making clean up easy! You then roll out the dough into thin circles, pile in some sliced peaches, brush with brown butter, sprinkle with some brown sugar and salt, and fold the edges over and bake! They are so easy but look and taste extra fancy.
Galettes are something that you can make all year round with any fruit or vegetable that is in season. I plan on sharing many more recipes for galettes since I make them so often!
If you try this recipe please share your photos with me or if you just want to say hi I would love to hear from everyone! Thanks for visiting the blog this week everyone!
Mini Peach Galettes
For the Crust:
2 1/2 Cups All Purpose Flour
3 Tablespoons Ground Almonds (also called Almond Meal), Optional
2 Tablespoons Sugar
1/2 Teaspoon Kosher Salt
16 Tablespoons Cold Butter, cubed
6 Tablespoons Water, Ice Cold
For the Filling:
1 Pound Peaches, pitted and sliced to 1/4" slices
6 Tablespoons Butter
1/2 of a Vanilla Bean Pod, seeds scraped out
1/4 Teaspoon Ground Cardamom
6 Tablespoons Brown Sugar
Kosher Salt for sprinkling
1 Egg + 1 Teaspoon Water, whisked (for the egg wash)
Coarse Sugar, for dusting
For the Crust:
In a food processor, add the flour, sugar, and salt and pulse a few times to combine.
Toss in the butter evenly around the bowl of the food processor and pulse a couple times until the butter are cut into the size of peas (do not let the butter get any smaller than this size).
Add in the water and pulse a few times just until the dough starts to come together. You can test this by pinching a small amount of the dough between two fingers. It should hold together if it's ready. If it doesn't hold together, add one more tablespoon of water and pulse again.
Lay a piece of plastic wrap on your work surface and dump the dough on top of it. Gather the dough into a flat rectangle (the exact dimensions don't matter), kneading as necessary. Wrap the dough tightly in the plastic wrap and chill for at least one hour while you prepare the filling
When the dough is done chilling, take it out of the fridge and remove the plastic wrap. Divide the dough into six even pieces. Form each piece of dough into a round disk and roll them out so they are 1/4" thick. They will be about 6 inches in diameter. Set in the fridge until you're ready to fill them.
For the Filling:
In a small saucepan, add the butter, vanilla bean pods, and cardamom. Heat over medium-low heat, stirring occasionally, until the butter starts to brown and smells nutty/toasty, about 5-7 minutes. Set aside.
Preheat the oven to 375ºf. Line two baking sheets with parchment paper.
To assemble the galettes: Place one round of the dough onto a work surface. Place about 1/2 cup of the sliced peaches in the center of the dough leaving a 1 inch border around them. Brush some of the browned butter over the peaches, covering as much of them as possible. Sprinkle 1 tablespoon of brown sugar on top of the peaches. Sprinkle a tiny pinch of kosher salt on top. Gently fold over the edges dough, pleating as necessary. Brush the dough with the egg wash and sprinkle with the coarse sugar.
Place the galettes a few inches apart on the baking sheets and bake the galettes for 30-35 minutes or until the crusts are golden brown.
Once done baking, let the galettes cool down for 5-10 minutes and top with a scoop of vanilla ice cream!
These Mini Peach Galettes are best if eaten the day they are made but I have eaten them after three days... Just store them in an airtight container in the fridge. Once ready to eat, preheat the oven to 375ºf and warm them up for about 15 minutes. They will last up to 5 days if kept in the fridge.