What’s a galette? Galette is pie’s chill cousin. Let’s be honest: sometimes you want something sweet and homemade with minimal effort. With galettes, you can ditch the pie dish and nestle ripe fruit in a bed of crust on a baking sheet. Whenever you have some fruit that is just a tad too ripe to eat on its own, make a galette. Whenever you have some extra time and want your house to smell like fruity brown sugar, make a galette. If you plan to start making galettes, I suggest starting with this White Peach & Rainier Cherry Galette.
White Peaches & Rainier Cherries
You can make galettes any season, but white peach and rainier cherries in summer are non-negotiable. White peaches are lightly sweet and fragrant. Rainier cherries’ yellow flesh is creamy and sweeter than their tart bing counterpart. White peaches and rainier cherries make for a lightly sweetened, summery galette. The color is perfectly blush and so pretty! This White Peach & Rainier Cherry Galette makes for a lovely dessert or even a breakfast treat.
Golden Buttery Crust
Golden buttery crust is just as vital to galette composition as the fruit. The crust on this galette is soft and buttery, but strong enough to hug the sides of the peach and cherry filling. To save time, I make the crust using my food processor. For a fresh and bright flavor, I add a touch of lemon zest to the dough before it goes in the oven. Between the lemony crust and fruity filling, White Peach & Cherry Galette is the perfect dessert if you’re craving something light and sweet.
Dessert for Breakfast
White Peach & Rainier Cherry Galette tastes delicious on its own or with a dollop of ice cream or crème fraîche on top. After I made one for this shoot, I literally ate it for breakfast every day for a few days after. Why not? Life is short and so is the lifespan of this galette. My only regret is that I didn’t make two of these buttery beauties.
Whenever you have some fruit that is just a tad too ripe to eat on its own, make a galette. Whenever you have some extra time and want your house to smell like fruity brown sugar, make a galette. If you plan to start making galettes this summer, I suggest starting with this White Peach & Rainier Cherry Galette.
- 1 1/2 cup all purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 3/4 cup butter, frozen and cubed
- 1 tbsp lemon zest
- 1/4 cup ice water
White Peach and Rainier Cherry Filling
- 2 whole white peaches, cut into 1/2-inch slices
- 1 cup Rainier cherries, pitted and halved
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 tbsp corn starch
Add flour, sugar, and salt to food processor. Pulse the flour mixture a couple of times. Add butter and lemon zest, then pulse again until the butter and flour form small chunks. Add water and pulse until the dough comes together and forms a ball.
Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Place the dough on a plate, then cover with parchment paper. Place in freezer.
In a large mixing bowl, mix peaches, cherries, sugar, brown sugar, vanilla, cinnamon, and corn starch. Set aside for 10 minutes and stir occasionally until the sugar dissolves.
Heat oven to 400° F.
Remove the dough from the freezer and place on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet. Spoon the peach and cherry mixture onto the center of the dough circle, leaving the syrup in the bowl. Leave 2 inches around the perimeter of the dough. Lightly drizzle 2-3 tablespoons of the syrup on top of the fruit center without drenching the fruit in syrup.
Gently fold the sides of the 2-inch dough perimeter inward and onto the fruit filling. Place on the middle rack in the oven and bake for 45 minutes or until the crust is golden.
Remove from the oven and allow to cool for 10 minutes. Slice and serve with ice cream or crème fraîche.
Keywords: white peach, rainier cherry, galette, peaches, cherries, fruit galette, desserts, baking