I’m a serious hoarder when it comes to recipes and food photography and I’m constantly adding new ones.
It was never my plan to publish my photos. However, by literally taking thousands of food photos over the years it was a logical step to share recipes and food images on the net.
The perfect imperfect peach galette is one of my new favorite recipes. Easy to make, great flavor and the crust is to die for. The crust is made with unbleached all-purpose flour with added stone ground whole wheat flour. This offers a much more nutritious alternative to using only white flour.
Whole wheat flour naturally has the level of fiber found in wheat, compared to white flour where most of the fiber has been removed during processing.
I used a stone-ground whole wheat flour from the Brian Severson Farms located in Grundy County Illinois. The farm has been family owned since 1866. The batch of flour I purchased was stone ground on February 14, 2017, and the lot number was 1606, pretty cool info to know. Brian Severson flour is ground from hard red spring wheat, is organic and non-GMO. Hard red spring wheat stands out as the aristocrat of wheat for baking bread. Some of the world’s finest yeast bread, rolls and bagels are made with hard red spring wheat. I like to mix flours, using only whole wheat flour can add a certain heaviness to the crust.
Should you be interested in purchasing the Severson farm stone ground whole wheat flour you can find it at the Green City Market in Chicago.
The term galette is French and primarily refers to rustic, free-form tarts made with a single crust of dough. So my perfect imperfect peach galette is something between a pie and a tart. The dough, overall, is very forgiving and can be used with many different fruits. Peaches can be very juicy so the sides of the dough are folded up and over to contain the juices. A galette can and should be rustic in presentation and that’s where I find the charm and beauty. I call it, perfect – imperfect. The dough can shrink and shift as much as you want. You can make it round, square, oval or triangle, with uneven edges, a galette is always perfectly – imperfect.
The recipe calls for superfine sugar or as the English call it caster sugar. Caster sugar or superfine sugar is not the same as powdered sugar and is not granulated sugar. Caster sugar is something in between the two. I make my caster sugar by pulsing granulated sugar in a food processor a few times. Although caster sugar is very fine, it should retain the rough texture of sugar. Blending almond flour and caster sugar, sprinkling it over the rolled dough creates texture, flavor and soaks up all the wonderful juices from the baked peaches.
The Perfect – Imperfect Peach Galette
The Taste: Great flavor, a rustic galette with natural sweetness and great flavor from the baked peaches. The whole wheat flour and almond flour adds a lovely “rustic” flavor to the crust.
The Process: An easy to make recipe that bakes nicely. The dough is very forgiving and the fact that a rustic look is preferred makes it easy to assemble. Keep your ingredients cold, cold, cold!!! The butter should be kept in the freezer when not actively used and you should use ice water. What is most important, do not break down the butter too much, you want to see butter flakes in the final dough. Please use a handheld dough cutter, not a food processor, the dough will be much flakier using a dough cutter.
The Verdict: Healthier whole wheat flour peach galette. Great presentation that is a crowd pleaser. Tender, fresh, juicy peaches baked in an awesome crust. Looks impressive and tastes delicious.
This recipe is repeatable for all stone fruits. Apples and pears would be just as good and berries would be the bomb!!!