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, taking thousands of food photos over the years was a logical step to sharing recipes and food images on the net. The perfect imperfect peach galette is one of my new favorite recipes. Easy to make, has 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 fiber level found in wheat, compared to white flour where most of the fiber has been removed during processing. I used 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 and 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 perfect – imperfect Galette
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. Blending almond flour and caster sugar, and sprinkling it over the rolled dough creates texture, and flavor and soaks up all the beautiful juices from the baked peaches. 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 galette not only looks impressive, but it also tastes good too with tender, fresh, juicy peaches baked in an awesome crust.
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.
The Perfect – Imperfect Peach Galette
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.
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.
Healthier whole wheat flour peach galette. Great presentation that is a crowd-pleaser.
This recipe is repeatable for all stone fruits.
Apples and pears would be just as good and berries would be the bomb!!!
Keep your ingredients cold, cold, cold!!!
The butter should be kept in the freezer when not actively used and you should use ice water.
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 Perfect - Imperfect Peach Galette
- 1 cup all-purpose flour
- 1/4 tsp Baking Powder
- 1 1/2 cup whole wheat flour
- 1/3 cup caster sugar
- 6 ounce unsalted butter cubed and frozen
- 1 tsp vanilla extract
- 1/4 cup water ice cold
- 1/2 cup almond flour
- 1 1/2 cup caster sugar
- 2 tbsp granulated sugar
- 5 each peaches
- 1 each egg white
- Place the flour, baking powder, and caster sugar in a bowl. Add the frozen cubed butter and begin working the butter with the dough cutter into the flour mixture until the butter pieces resemble small peas. Gradually add the ice-cold water and vanilla, process with a rubber spatula until the mixture comes together, and finally knead by hand gently into a dough. Flatten into approximately 1" thick disc, cover with plastic wrap, and place in the fridge for 30 minutes.1 cup all-purpose flour, 1/4 tsp Baking Powder, 1 1/2 cup whole wheat flour, 6 ounce unsalted butter, 1 tsp vanilla extract, 1/4 cup water, 1/3 cup caster sugar
Roll the dough
- On a sheet of non-stick baking paper roll the dough to 1/8" thick, roughly 10.5" x 15" rectangle. Refrigerate for 10–15 minutes or until firm. Place the dough on 1/2 sized sheet pan. Mix together the almond flour and caster sugar and sprinkle over the dough, leaving a 2" border.1/2 cup almond flour, 1 1/2 cup caster sugar
Preheat oven to 350F.
Top dough with peaches
- Cut Peaches into thick wedges, place in a bowl, and toss with granulated sugar. Layer the dough with the peach wedges and fold the edges of the pastry around the peaches. Brush the edges with egg white and sprinkle with the extra white granulated sugar.2 tbsp granulated sugar, 5 each peaches, 1 each egg white
Bake the galette
- Bake for 45 to 50 minutes or until the pastry is cooked through and golden. Remove from oven and let cool. Dust the edges with confection sugar to serve. To kick it up a notch serve with a dollop of whipped cream or vanilla ice cream.
Nutrition information is calculated using an ingredient database and should be considered an estimate