Peach and Rosemary Galette

Nothing tastes of summer more than pie. And since I seem to be on a French kick, let’s make it a galette, shall we?

Quest-ce que c’est un galette?

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It’s a free form, crust-laden form -something between a pie and a tart. Some have a top, this one is topless. Oh la la!

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I had so so much fresh rosemary from our forays in Sicily – this stuff was growing like weeds in a national park we wandering through. So I broke off a few branches and took my contraband back to Holland with me.

And then I threw it in everything. Savory.

By why not something sweet? I scoured the internet for something with a peach and rosemary combination; disheartened when I only found cocktails. Those are good, too, but I wanted pie.

Then I saw this recipe that combined the two, so wonderfully, in a crumble. Margherita, you inspired me. 

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I used this pie crust recipe.

Audio Pairing: Serbia by Tala

Peach and Rosemary Galette

By DellaCucinaPovera Published: July 25, 2014

  • Yield: 4 6-inch galletes (8-10 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

Nothing tastes of summer more than pie. And since I seem to be on a French kick, let's make it a galette, shall we? Quest-ce que …

Ingredients

Instructions

  1. In a large bowl, combine the sliced peaches, sugar, flour, lemon zest, juice and rosemary. Refrigerate while preparing the crust.
  2. Cut your pie dough into 4 portions, and refrigerate 3. Roll your first dough ball into an 8-inch circle, at about 1/4 inch thickness. Spoon 1/4 of filling into the center leaving nearly 2 inches around the edge free.
  3. Fold the dough borders over the filling towards the middle, pressing the folds slightly. Repeat with the remainder of your dough and filling.
  4. Brush the edges of your galette's crust with milk and sprinkle sugar atop.
  5. Bake at 425F/220C for 10 minutes and then reduce the heat to 350F/185C and bake for another 20 minutes or until the crust is golden. Cool on a wire rack - serve warm or room temp.

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    Comments

    1. Emma's Little Kitchen says

      Peach and rosemary eh? I confess I have never tried rosemary in anything sweet, but you have convinced me that I must!

      • says

        Me either! And everything I googled seemed to be alcohol laden cocktails, which are awesome. But not cake, ya know? The fragrance of lemon, peaches and rosemary should be bottled man!

    Trackbacks

    1. […] So here’s my final ode to summer, with grilled peaches. I cheated, a bit, and did this with a grill pan. I also used store-bought whipped cream. I can hear my mother gasping from across the sea. I also added some rosemary, because it seemed to pair so well before. […]

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