For Tea’s Sake: Peach, Raspberry, and Red Currant Galette

July 14, 2016 1 Comments

Did you know when Darren and I started dating he started calling me Peaches?

Yes- Peaches! Because he thought since I am from North Carolina that is practically Georgia and the state of Georgia has peaches on the license plate…

No, honey that’s not how it works but I can’t fight being called Peaches on any given day. I love the fruit and some of my favorite childhood memories are at peach orchard with my family on a hot summer day picnicking and filling boxes with fruit to share when we get back home. I don’t have any particular preference when it comes to peaches in the sense that I like really ripe peaches and firm peaches. I love the juices dripping down my hand as I bite into one and I love the snap an unripened yet sweet peach makes. You can’t give me a wrong peach; unless it’s bruised but then it’s perfect for smoothies and juices.

With all the peaches I had as a child, I never baked with them. My mom wasn’t much of a baker outside of box cake and cookie dough that came from a tub. Don’t get me wrong-AIN’T NOTHING WRONG WITH THAT! But, with pastry school now a part of me, I decided to try something I normally would have never tried.

A GALETTE!

I’ve been seeing galettes all over Instagram and blogs recently so with peaches on my mind and a sweet gift from my sister-in-law, SIL, I decided to give it a go. My SIL gave me a box of For Tea’s Sake Just Peachy tea and from the moment I got it, I knew  I was going to do more than just brew and drink it. I thought cupcakes, marinades, even mixed drinks, but when a bag of frozen peaches went on sale at the grocery store I knew GALETTE! I wasn’t quiet sure how to incorporate the tea so I decided to macerate the peaches in the brewed tea. The remaining liquid after the peaches had macerated was kept to be used in my homemade berry jam.

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So, I brewed a small cup, macerated some peaches, tossed some berries and sugar in, and made a filling for a galette.

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In school we were given binders full of recipes for both culinary and pastry so I didn’t have to go far to find a good pie dough recipe. However, I didn’t have pastry flour which is what the recipe from school called for so I used all purpose flour. Pastry flour is a better option because it is lower in protein content than all purpose flour. Less protein means less gluten which in turn yields a lighter product. I have read that adding cornstarch to all purpose flour simulates pastry flour but I decided to just use equal amounts of AP for what the recipe called for in pastry flour.

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Another valuable lesson I learned in school was the power of a scale. The freedom of just dumping ingredients into a bowl without using measuring cups and spoons is so liberating. The precision of a scale is far better than cups and spoons. I know it sounds intimidating to Americans to use a scale, believe me I was there, but I now prefer recipes in grams when it comes to baking. However, for the filling, I tossed fruit, sugar, and starch by look and feel rather than weighing them. Let me just put it this way, I had a tablespoon that I used to scoop the sugar and starch out and added berries by feel. I know it isn’t the best way, but it’s the truth. All I knew was that I didn’t want a runny filling, so with that in mind ,and giving the fruit room to provide their own sweetness, I went for it.

The choice I made of adding tart raspberries and current was based purely on my intention of having ice-cream with the galette, but when it came out of the oven looking as bright in red and oranges as ever, I couldn’t cover my vibrant galette with a mound of white. It would have been a sin. With that in mind, adding a table spoon or two more of sugar to the filling would have balanced the tartness, or as I originally planed to do serve ice cream on the side. You can’t make a bad decision either way.

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I was actually a little nervous about making a galette. Pie’s were always intimidating to me and this was my first time trying pie dough from scratch outside the comfort of school, but I think I’m hooked. It was so simple, it looks like I spent all day working on it, and tasted sweet and tart. Truthfully, I did not notice a tea flavor. Perhaps marinating the peaches longer would have been a good idea, or making a thick tea and cornstarch slurry and adding it to the mix may also help. Defiantly will have to try one or the other next time. I’ll share my berry jam recipe next. If you thought this galette is easy, wait till you see my jam!

I was not paid by For Tea’s Sake to write this post. 

Print Recipe
Peach, Raspberry and Red Current Galette
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pie Crust
Peach, Raspberry, and Red Currant Filling
Assembling Galette Ingredients
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pie Crust
Peach, Raspberry, and Red Currant Filling
Assembling Galette Ingredients
Instructions
Pie Crust
  1. This recipes more than enough dough for 1 small galette. I like to reserve the rest for pies or more galettes.
  2. Mix flour, salt and sugar in a bowl and add cold butter. Begin cutting butter into flour until it resembles corn meal. I found that if the butter starts to melt and soften too quickly, I just pop the bowl into the freezer to ensure the butter stays cold and on the firmer side.
  3. Add about 3/4 of the cold water into the bowl and combine together without over working the dough. Combine the flour, butter, and water until it comes together. Add the reserved water to the dough as needed but keep in mind that you don't want the dough to become sticky. It should be on the drier side yet still be able to hold together as dough.
  4. Saran wrap the dough and allow it to rest in the fridge for 1 hour before using it.
Peach, Raspberry, and Red Currant Filling
  1. Bring water to a simmer and add tea. Remove from heat and allow it to steep.
  2. Pour hot brewed tea over peaches in a medium size bowl and mix. Allow it to sit for 15-20 minutes in tea.
  3. After 20 minutes, remove peaches from tea. I reserved this tea to use in a jam recipe I intended on making later that day.
  4. Before assembling the galette, toss the peaches with raspberries, red currants, brown and white sugar, corn starch, and salt. Mix until combined.
Assembling the Galette
  1. Pre-heat oven to 400F
  2. Roll out the pie dough to a rough circle. It doesn't have to be exact.
  3. Pour the peach filling in the middle leaving about 2-3 inches around the rim of just dough.
  4. Begin folding the dough inward onto itself as you go around the filling.
  5. Brush the outside of the galette with egg wash, reserving some for later.
  6. Place on a well greased baking sheet and bake for 45 minutes rotating half way through the baking process.
  7. In the last 10 minutes, remove the galette and brush once more with egg wash. Sprinkle 2-3 pinches of sugar on the outside crust and return to the oven.
  8. Remove from the oven and cool galette on a cooling rack. Allow it to cool completely before slicing and serving.
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G&G

North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.

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