Episode 149 HD
September 26, 2014
Peaches and Cream Galettes
The first day of autumn has come and gone but August and September are still perfect for harvesting especially peaches. There are rural parts of Virginia where people are still getting the chance to pick their own peaches and they have got to be at their sweetest right about now. In addition galettes have seem to become one of the food blogger’s favorite baked goods to make in the past year. I’m certainly not going to miss out on the opportunity to join in to the choir and add my voice.
I think picking a good peach can be fairly tricky and a lot of that has to do with my childhood
When I was a kid I was convinced I hated peaches because I hated (and still hate) fruit cocktail. If only I had known back then how unfair it was to judge the fruit on that canned and syrup soaked despair. Since I’ve only recently started enjoying peaches I’m still learning how to pick a ripe one. I tend to like them slightly soft – especially when I’m going to bake with them – but then the flesh can sometimes be very brown as opposed to that characteristic yellow-orange. When they’re softer and more ripe I think they are sweeter but there’s something to be said about a firmer peach that’s easier to peel, slice, and present.
Peaches also seem to ripen faster at room temperature than most other fruits so if you plan to use them move quickly and don’t buy them too far ahead of time (or, you know, put them in the fridge). All this being said, often times baking is the best way to use up some of your bruised or overripe fruits. One of my favorite quick dishes to use up apples or peaches on their way out is a quick crumble or crisp in a casserole dish. What tricks do use to pick a perfect peach? How do you use up your fruit?
Galettes are basically a variation of a pie
In most cases the crust encasing the filling is a pie dough which gets surprisingly sturdy after baking. Pie dough is also a little stronger than the shortbread dough I used for my galette. There are variations of cookie and shortbread dough I could’ve used (like the 123 dough for example) but I just love this shortbread recipe and I love to showcase it whenever I can even when it may not be the 100% perfect fit for the job.
Even though most people use pie dough I wanted to use shortbread dough as a way to show you all that galettes can be adapted in a variety of ways. Knowing that it’s basically a pie gives you all the knowledge you really need to make your own galette. I strongly recommend using a cooked pie filling since the filling will be sturdier, less likely to leak out, and will already be fully cooked. The cheese filling in this galette has raw egg in it, but I’m confident that the small amount gets cooked thoroughly in the oven.
I also liked making my galettes into smaller almost individual serving sized pastries because I felt that makes them easier to serve and less of a hassle to work with. All galettes are fragile and this dough in particular is even more delicate so making them smaller makes them a little easier to handle. They get firmer when refrigerated but just make sure to still handle them with care because even with parchment paper it can still get really stuck to the pan. When in doubt use an offset spatula.
Here is the recipe for the peaches and cream galettes
The peaches and cream galettes recipe includes the shortbread, the cream cheese filling, the peach filling, and assembly. Remember the shortbread recipe makes about twice as much dough as you need but I’m not really comfortable cutting the recipe in half (the recipe is actually already a reduced sized version of the original recipe). You can get about two 1# 1 ounce segments leftover which you can freeze for about a year and use for a variety of purposes including decorating cookies.
The video is below! Thank you for watching!