The galette is one of the easiest pies to make. The free form pastry requires no corner tucking, edge crimping or steam vent pricking. Therefore, we have a mistake free pie that anyone can make and no crusty pie pans to wash.
The circular, flat galette is also one of the earliest forms of baking. It dates to around 1300 B.C., with hieroglyphics showing early bakers placing slabs of dough on hot stones.
As a result, the term “galette” comes from the French galete, meaning pebble.
Since “galette” refers to stones, filling the pie with a stone fruit such as peaches is a fun play on words. Moreover, peaches are at their height in summer so the dessert is more than a culinary pun.
In addition to the acidic sweetness of the peaches, the fig compote balances the galette with an earthy syrupiness.
Finally, the lemon thyme in the crust and on the plate completes the dish with an aromatic floral note.
Check out the video to see how this rustic pie comes together.
Serves 4
Fig Compote
- 1 cup fresh figs (Brown Turkey, Black Mission or Celeste)
- 1/3 cup brown sugar
- 2 tablespoons water
- A pinch of salt
Cut the tops from the figs and quarter them.
Add the water, brown sugar, salt and figs to a small sauce pan and bring to a simmer over medium heat.
Reduce the heat to low and simmer until thickened, about 15 minutes. Place in an airtight container and refrigerate until ready to use. The compote will keep for up to one week.
Roasted Peaches
- 4 ripe yet firm peaches
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
Preheat the oven to 225° F (107°C, Gas Mark ¼)
Make a small X on the bottoms of the peaches. Bring a large pot of water to a strong boil and blanch the peaches for 15-30 seconds to loosen the skins. Remove the peaches to a bowl of ice water to stop the cooking.
Remove the skins from the peaches and slice them into ½ inch (1.25cm) wedges.
Toss the peaches with the brown sugar and lime juice and arrange them on a baking sheet in a single layer.
Bake until the peaches darken soften, about 1 hour. Place in an airtight container and refrigerate until ready to use. The peaches will keep in the refrigerator for up to 3 days.
Herbed Galette Crust
- 1 cup all purpose flour
- 1 tablespoon Lemon Thyme (English Thyme, Basil or Tarragon also work well.)
- 1 tablespoon sugar
- A pinch of salt
- 4 ounces (113 grams) very cold butter, cut into small pieces
- ¼ to 1/3 cup ice water
Add the flour, Lemon Thyme, sugar and salt to the bowl of a food processor and pulse a few times to combine.
Add the butter and pulse until the mixture resembles fine crumbs. With the machine running, add the water until the dough just comes together. You want a consistency of modelling clay or Play Doh just out of the can.
Lay a sheet of plastic wrap on a work surface and empty the dough onto the wrap. Form the dough together and flatten it into a disc. Wrap the dough and refrigerate for at least one hour.
To Make the Galettes
Preheat the oven to 375°F (191°C, Gas Mark 5).
Remove the dough and peaches from the refrigerator.
Roll the dough into a round about 1/8 inch (3mm) thick. Using a 6 inch (15cm) bowl as a guide, cut the dough into discs with a sharp knife.
Place the discs on a baking sheet and refrigerate if they become mushy.
Arrange peach slices in the center of the dough and fold the dough onto the peaches. Bake for 20-25 minutes or until the crust is golden brown and delicious.
To Complete:
Peach Sauce (Purée 1 peeled peach with 1/3 cup simple syrup-equal parts sugar and water.)
Peach slices (Irregular slices make a stunning presentation)
Quartered figs
Lemon Thyme sprigs (Or any herb you like)
Center a galette on a plate. Spoon some Fig Compote and its juices around the plate. Spoon some Peach Sauce around the fig compote.
Place some peach slices and quartered figs around the edges of the plate and top with some Lemon Thyme sprigs.
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