Hello. It’s been a long month (more than??) but I’m finally back from my nice, long, 3 week trip. If you’ve been keeping up with my instagram (@aestheticgourmet, totally not self promotion here), then you’ll know that I was travelling in Malaysia, Singapore, and Thailand. We began in the tea plantation area of Cameron Highlands, and ended in the bustling city of Bangkok.
Natural views were breathtaking, even though it was monsoon season in Thailand and you don’t get to see that emerald water that you’d typically see, but still definitely worth going because low season 🙂
The food was DELICIOUS (all featured on my insta), but let me tell you, now that I’m home, the last thing I want to eat is steamed white rice, which they eat for EVERY SINGLE MEAL, including breakfast, which people like us growing up in the Western world are so particular about. Exotic fruits like dragon fruit, mangoes, bananas, durian, rambutan, coconut (my fav), and papaya were full in season with bright colours filling the markets on the roadsides. Durian, the supposed “king” of fruits, was NOT AT ALL MY FAV – it tasted somewhat like mango but the texture is what turned me off – way too soft like an over riped fruit.
Mixed feelings about being back – glad to be back, but also sad. When you travel, each place slowly grows onto you and you become so accustomed to their routines and places, you grow, you adventure, you learn through life’s random good and bad experiences, you completely forget about any troubles you have back at home, as cliche as it sounds you really live in the moment, and then all of a sudden it just ends when you return home. But sometimes its good to just be back in your own bed, take a breath, and say Alhamdulillah. Idk if it’s just me, but I also turn UGLY when I travel – unthreaded brows and stache, always feelin dirty – guess that’s just one of the sacrifices when you travel LOL
Now that I’m back in my Saudi hood, time to get my baking game back. Usually, whenever all you food bloggers make something, it follows the fruit or vegetable that’s in season, which doesn’t really work out for me, because half those things aren’t in season in Saudi! (Rhubarb season?? not a thing in Saudi). But the one thing that Saudi happens to follow is PEACH SEASON THANK GOD
So I bring to you all my first ever peach galette. Peach galette is like a peach pie, but I feel like its an easier pie with a lot less effort since you don’t gotta roll out the top and bottom crust, its just one thing.
This is perfect for the summer, simply cut a slice and reheat it in the microwave (that’s what I do lol) and it tastes like its warm out of the oven. The flaky crust compliments the peaches, and the entire dessert isn’t overly sweet.
IMPORTANT NOTES/TIPS FOR DOUGH:
- All the ingredients, especially the butter and water, MUST be COLD. This is to ensure a flaky crust. Sometimes I even put my mixing bowl in the fridge beforehand for a little bit as well. Not sure about the chemistry behind it, Allah knows best LOL
- Do not knead or overwork the dough – it will turn out hard.
Small side note, while I was reading the recipe for the dough, the recipe was written to make a top and bottom crust, but I was only making half the recipe for this galette. At one point I completely forgot and ended up putting 6 tbsp of cold water instead of 3 tbsp. To compensate, I added more flour to make it less moist and very slowly rolled it into the dough. The crust turned about BEAUTIFULLL so I actually recommend to you all to make this “mistake”.
Enjoy this fruity dessert,
Pie/Pastry Dough (adapted from Saveur)
- 1 ¼ cups all-purpose flour + more for rolling
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/2 cup (1 stick) butter, cubed and chilled
- 6 tablespoons ice cold water
- 1 egg (for egg wash)
Filling (very slightly adapted from Epicurious)
- 1/2 cup brown sugar*
- 1 tablespoon all purpose flour
- 1/2 teaspoon cinnamon
- 5 – 6 peaches, not too soft, pitted, halved, and sliced into 1/4 inch thick wedges
- For the crust, in a bowl whisk together the flour, sugar and salt. Using your fingers, quickly but gently cut/crumble the cold butter into the flour mixture, until pea-size crumbles form.
- Add water, and work the dough (not knead) very gently. The dough will be very moist, so add handfuls of flour at a time, slightly working the dough between each handful, until the dough is not longer sticky. Flatten the dough into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour or overnight (preferred).
- Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and let it stand at room temperature for 10 minutes. Meanwhile, begin to make the filling. Combine brown sugar, flour, and cinnamon together in a small bowl. Add in the peaches and gently toss.
- Lay a sheet of parchment paper on your work surface, and dust with flour. Place the dough on the floured parchment and roll out into an 11-inch diameter circle (don’t worry if it’s not perfect). Transfer the dough with the parchment onto a baking sheet of choice; whatever can accommodate the size of the dough.
- Starting 1 – 1/2 inch from the edge of the circle, place the peach wedges in concentric circles, layering over if needed, continuing until you reach the very center. Fold the outer edges of the dough/pastry over the peaches, creating overlapping folds as you work around the circle. Brush the dough border with a beaten egg (until the edges are covered, all of the beaten egg definitely won’t be used), and sprinkle sugar over.
- Bake for 50 minutes, until the crust is golden. Let galette cool,and cut into wedges to serve.
- Add more sugar if needed, depending on the tartness of your peaches.