Peachy keen: peach galette

Hey y’all! I wanted to share this peach galette recipe I made last weekend. It was delicious! It had a flakey and buttery crust, juicy peaches, a sprinkle of sweetness. a true rustic southern delight.

In a world filled with recipe creators who take you on a journey longer than a saga in a cookbook, I'm here to serve you the good stuff without the fluff. Who has the time to read a novel? While others wax poetic about the origin story of each ingredients, I'll cut to the chase. I’m not going to make you scroll until you get carpal tunnel or explain how I made this peach galette for my fiancé in Bora Bora in 2003.

So, no need for a novel before a recipe—just the essentials, served straight up. That’s Grupa Cooks.

So, grab your apron and let's dive into the deliciousness without the extra words. Because life's too short for a culinary dissertation before dinner, and my ADHD is way too under medicated to read through the Bora Bora story.

The recipe is based off Natasha’s Kitchen (https://natashaskitchen.com/peach-galette-recipe/)

Ingredients:

Peaches - white or yellow peaches both work, but yellow peaches add a touch of charm to the galette. No peeling required.

Sugar - adjust based on sweetness

All-purpose flour - Adds thickness to the peach juices.

Cinnamon - classic pairing with peaches, but cardamom offers a unique twist.

Pure vanilla extract and vanilla bean paste - Opt for the real deal, not imitation.

Unsalted butter - Stick with unsalted for baking.

Lemon paste - adds a unique flavor, hard to find but worth it

Pastry Dough - A blend of flour, sugar, salt, cold butter, and ice water creates a flaky, buttery crust.

Her recipe states:

Form the crust – Preheat your oven to 425°F and set the dough onto a floured sheet of parchment paper. Use a rolling pin to roll the dough into a 12-inch circle. Slide the parchment paper and dough onto a rimmed baking sheet and refrigerate.

1. Make the peach filling – Stir together flour, sugar, and cinnamon in a small bowl. Slice the peaches and place them in a medium bowl. Sprinkle the peaches with the flour mixture, then stir in the vanilla.

2. Add the peaches to the crust – Arrange the peaches in a circular pattern over the dough, starting from the outside and working towards the center. Leave a 2-inch border. Dot the tops of the peaches with butter.

3. Finish – Fold the border up over the peaches, pinching together the overlapping edges and patching any cracks or holes in the dough. Brush the crust with the egg wash, then sprinkle the coarse sugar over the top.

4. Bake – Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and the peach juices are syrupy. Let the peach galette rest for 15 minutes, then serve.

What I added that was different:

• lemon paste, adds acidity without extra liquid

• almond paste, I added the almond paste to the bottom of the galette before I placed peaches to prevent a soggy bottom

• started with 425 degrees but switched to 350 towards the end.