Hi there, Lark & Linen readers! Katie from Butterlust here. I admit, without an ounce of guilt or regret, that this is a recipe born from the need for simplicity. Having just moved into a new home (yay!), my husband and I are living amidst piles of boxes and painting supplies, so needless to say, most of my baking tools are yet to be found. That said, my mess is your gain because holy moly are these galettes are the definition of simple summer goodness.
When I walked into my local grocery last weekend I was immediately enveloped in the fragrance of plump, fresh peaches. I hurried past the cartons of blueberries and blackberries (my usual favorites) and immediately started filling my bag. I needed to take a loot home with me for my latest Lark & Linen project. Seriously you guys, if I could bottle the smell of August sunshine, it would smell like these peaches.
Lucky for me and my under-stocked kitchen, summer peaches shine on their own. Peach season is so short and a ripe peach is so perfect by itself that I consider it a true baking sin to use summer’s finest in any sort of overly complicated, complex dessert. Save the fancy for another time. Faced with a lack of supplies and the freshest, most sweet-smelling peaches I’d come across all season, I decided to let these summer gems shine.
These adorable little peach galettes consist of sliced peaches tossed in just a touch of brown sugar to enhance their natural sweetness, spiked with elderberry liqueur to add a touch of something special, and then enveloped in my favorite all-butter pie dough. The elderberry liqueur adds a hint of floral freshness that mingles with the sunny sweetness of the peaches, resulting in an absolutely irresistible upgrade to your run-of-the-mill peach pie.. And since I’m not one to waste, especially when it comes to my bar cart, the peaches are first marinated in the liqueur and then the remaining juices are cooked down into a herbal, sweet syrup that is absolutely divine when spooned over an ice cream-topped galette. I dare you to resist!
1/2 cup (8 tablespoons) unsalted butter, cold and cut into cubes
1 large egg
coarse sugar, for sprinkling
3-4 tablespoons ice water
For the filling
2 large peaches
2 tablespoons brown sugar
3 tablespoons elderflower liqueur
ice cream, for serving
To prepare the pie dough
In a food processor, combine with flour, sugar and salt and pulse to combine.
Scatter the butter cubes over the top of the flour and pulse about 10 times, until slightly mixed but there are still large chunks.
Add 3 tablespoons of ice water and pulse until there are some chunks of butter the size of large peas, some smaller. The dough should be shaggy, and is moist enough if it sticks together when pinched between your fingers. If it's too dry, add another tablespoon of water.
Pour dough out onto a floured sheet of parchment paper. Form into a disc then wrap in parchment and plastic wrap and refrigerate for at least an hour, up to overnight.
To prepare the filling
Cut the peaches into 1/4-inch slices, then cut the slices in half. Place the cut peaches in in a medium mixing bowl. Add the brown sugar and elderflower liqueur and gently stir to coat, taking care not to break up the peaches. Cover and refrigerate for 30 minutes.
To assemble and bake
Preheat the oven to 400F and line a baking sheet with parchment paper.
Once the dough is chilled, on a lightly floured surface roll into a disc to about 1/8-inch thick. Use a salad bowl or 6-inch cake pan to measure and cut out 6-inch circles of dough. Place your dough rounds on a parchment-lined baking sheet and refrigerate. Gather and re-roll dough as needed, until you've cut out four rounds. Once all your rounds are cut, refrigerate for 10-15 minutes to chill.
Divide the sliced peaches between your 4 rounds, leaving about 1-inch of space on all sides. Fold up the edge of each dough round around the fruit, pleating the dough as you go.
There will be some leftover peaches and juice in the bottom of your mixing bowl. Set this aside to make peach-elderflower syrup later.
Beat an egg with a splash of water to make an egg wash then brush the edges of your galettes and sprinkle with course sugar.
At this point, I like to freeze my galettes for 30 minutes to guarantee they hold their shape in the oven. This step is optional but recommended.
To bake, place the baking sheets on the center rack of the oven and bake for 30-35 minutes or until golden brown and the juices are bubbling.
Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a rack to finish cooling.
While your galettes are cooling, make your peach-elderflower syrup. Pour the remaining peaches and juice into a small saucepan. You can add additional elderflower liqueur during this step for a stronger elderflower flavor. Simmer for 5-10 minutes until slightly thick and reduced by about a third. Set aside to cool slightly.
Serve galettes with vanilla ice cream and peach-elderflower syrup spooned over the top.
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