I”ll admit I was a bit intimidated from this week project. To roll a dough and such a delicate one, as thin as possible…I could see how I can make it go wrong. So I almost didn’t make it for this weeks project, but the peaches are still growing out here and it would be a shame not to make use of these yummy peaches. So I opted for the “thicker” version of the dough and made the recipe on page 188 instead page 187 (as suggested in the book). Surprisingly enough, I was doing just fine but don’t give me the credit, it’s this dough that is just-right. The texture of the dough was flaky and buttery, and the texture of the peaches were excellent as well. My tasters loved that there is not much sugar in the recipe, which allowed us to appreciate the natural flavor of the peaches. Perfect yeah, but we more than agreed that it was absolutely “The Ultimate Peach Galette” that should definitely set the standards for the rest. So here is how to make it:
For how to make the dough you can check it here at this post.
I rolled the dough as thin as possible, as instructed.
so it look like this more or less…
I soaked the peaches in hot water and than removed the peel,work like a charm.
I sprinkle the sugar,salt along with lemon juice and “let the peaches macerate for 30 minutes”.
I than drained the peaches into a glass measure cup, added the butter and microwave it till the juice reduced in volume.
pour the syrup over the peaches and toss it with corn starch and almond extract, than place the peaches onto the dough and cover them, let it rest in the refrigerator.
for an extra crunch as recommended I brushed the top of the dough with water and finished with sprinkling a little sugar. lastly I baked it for 40 minutes.Rose, recommended to cool it on a wire rack for 3 hours… but,in this house we only could hold our-self to 30 minutes.
I found this week, really good cardamom ice cream that compliment the peaches.Heaven!