On our way back from our vacation in the Okanagan, we stopped at one of the many produce stands and bought some freshly picked peaches.
I couldn't let summer leave without making a beautiful gallette! I used thyme from my garden both in the pâte brisée and the filling with a few more ingredients.
This gallette can easily be turned into a savory one by adding some creamy goat cheese and serving it with some fresh, peppery arugula and a good balsamic vinegar. I'm serving this one for dessert tonight with some good, old vanilla icecream!
INGREDIENTS FOR 1 GALLETTE (8 SERVINGS)
Pâte brisée
-350 gr 00 flour
-200 gr frozen batter
-2 tsp fresh thyme leaves
-100 ml ice cold water
-1 tsp salt
Filling
-4 medium peaches
-2 tbsp light brown sugar
-2 tsp fresh thyme leaves
-1tbsp corn starch
-1 tsp vanilla extract
-1/2 tsp cinnamon
-1/8 tsp ground black pepper
-A pinch of ground star anise
-A pinch of salt
Eggwash
-1 egg yolk
-1 tbsp cream
METHOD
1. Mix flour and salt in a bowl
2. Grate the frozen butter in the flour on the large holes of a grater
3. Add the thyme and mix with your finger tips until all butter is coated with the flour
4. Add the water and mix with your finger tips until the mixture resembles coarse meal
5. Bring the dough together in the bowl, then place it on a flour work surface and work the butter in the dough using the French technique called fraisage. You are basically smearing or incorporating the flour and butter with the palm of your hand, which flattens all the pieces of butter into thin layers, causing the dough to be flaky when baked.
6. Once the dough comes together, wrap it and place in the fridge to firm up
7. Slice the peaches. Place them in a bowl and add all the other inquiries, then gently mix with your fingers.
8. When dough is firm, roll it out on parchment paper, to a 5mm thickness
9. Arrange the peaches nicely, leaving a 1" border, then fold the excess dough on top of the peaches, creating
folds
10. Brush with egg wash and bake at 400F° for 30-35 minutes.
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