Executive Pastry Chef Samantha Del Arroyo, Mills Tavern, Providence
I love fresh peaches in the summer. One of my favorite desserts to make with them is this peach and raspberry galette. I'll often bring it to cookouts because it’s very simple to make and easy to transport. It’s best served with vanilla ice cream or some freshly whipped cream.
Ingredients
- 2 sticks (8 ounces) cold unsalted butter
- 2½ cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 5 tablespoons ice water
- 1 tablespoon vodka
- 4–5 ripe yellow peaches
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1–2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1 cup (6 ounces) fresh raspberries
- 1 large egg
- 1 teaspoon water
- 2 cups Rhody Fresh heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla bean paste (optional)
Preparation
Cut butter into cubes and place in the freezer to get cold. Add flour, sugar and salt to a bowl of a food processor fitted with a steel blade and pulse to combine.
Add the cold cubed butter and pulse until the mixture is mealy but still has dime-sized butter chunks throughout. Slowly add in the ice water and vodka while pulsing until the mixture forms a dough. Place the dough on a floured surface and form a ball. (If the mixture starts out wet, that’s OK. You can add more flour while working the dough.) Wrap the dough in plastic wrap and let rest in the refrigerator at least 2 hours, preferably overnight.
Peel and cut the peaches into ½-inch slices. In a large bowl combine the sugar, brown sugar, cornstarch and salt. Add the peaches and lemon juice. Let sit until the juices in the fruit start to come out. Add raspberries and toss very gently.
Preheat oven to 375°F.
Roll out dough into a circle on a floured surface until it reaches 16 inches in diameter. Place on a baking tray lined with parchment paper and return to the refrigerator to rest for 10 minutes. Beat egg and water together in a small bowl. Brush the inside of the dough lightly with the egg wash to prevent crust from getting soggy.
Using a slotted spoon, place the filling in the center of the dough, spreading it out evenly (or create a pattern) until it reaches 2 inches from the edge all around.
If dough is too firm to fold, let rest for 5 minutes until it softens. Beginning at one side, pull the edge over the peaches, slightly overlapping the dough every 3 inches or so, as you make your way around the circle. Slightly pinch the folds to prevent the dough from coming undone while baking. Lightly brush the crust with remaining egg wash.
Bake galette for 30 to 45 minutes, or until peaches are tender and crust is golden brown. If the crust starts to brown too quickly, place foil over the edges.
For the Chantilly cream, combine cream, sugar, vanilla and vanilla bean paste in a chilled bowl of a standing mixer and whip until stiff peaks form. Serve the galette warm or cold with a dollop of Chantilly cream. Enjoy!
