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A good seasonal galette (or tart, or pie, etc.) is a great dish to have in your pocket. For holidays, specials occasions, and good Tuesdays this peach galette, featuring Mishmish, can be adapted to your best fruit (or vegetable) of the season. The Mishmish makes things a little special by infusing the dish with saffron and honey. The dough also comes together easily with just a little effort and can be made in advance so it’s waiting for you when you are ready.
3 large peaches, just ripe (1 pound/454 g)
4 tsp lemon juice (20 g)
4 tsp brown sugar (20 g)
1 Tbsp Mishmish spice blend (5 g)
Pinch of salt
½ tsp cornstarch
1 ¼ cup all-purpose flour (150g)
¼ tsp fine sea salt
½ tsp baking powder
1 Tbsp Mishmish spice blend (5 g)
8 Tbsp unsalted butter, very cold and cut into cubes (113 g)
2-4 Tbsp ice water (30-60g)
Prepare a baking sheet with a piece of parchment paper to line the bottom.
Using a food processor, pulse the flour, sea salt, Mishmish, and baking powder together to combine.
Add the butter and keep pulsing until the flour resembles wet sand with small pea-size or smaller lumps of butter.
Pulse in one tablespoon of ice water at a time. After adding two spoonfuls of water, check by opening the lid and trying to clump the mixture together in your hand. If it’s still too dry, add another tablespoon of water and pulse again. If it’s just barely holding together, move onto the next step.
To form the dough, lay a big square of plastic wrap down onto your work surface and deposit the crumbly mixture into the center.
Gather the corner and sides of the plastic and push the dough into the center and flatten to form a disk. This brings the dough together without overworking the mix or risking any melting from too much warm hand contact.
As you bring the plastic in to the center to make the dough, make sure to press out excess air.
Refrigerate the dough for at least an hour, or up to two days, to give the dough time to rest and the flour and spices time to hydrate.
While getting ready to roll out your crust, take your dough out and let it come up to a rollable temperature.
Lightly flour your work surface and rolling pin and roll the dough out into a 9"x12" rectangle. Use more flour sparingly, as needed, to keep the dough from sticking to the surface or the rolling pin.
Transfer the dough to your prepared parchment paper.
Fold each of the sides in by half an inch and give it a gentle press to flatten.
Going around the edges of the dough, crimp the dough between your two forefingers and thumb as you would a classic pie crust.
Move the dough and paper onto the baking tray.
Cut your peaches in half to remove the pits, then lay them flat on a cutting surface. Slice the peaches into 1/8” slices and arrange them on the prepared crust by fanning them slightly.
In a small bowl, mix all of the remaining filling ingredients well to combine. Brush all of the mixture evenly over the peaches in the tart, making sure all the peaches get a brushing of the seasoning liquid and that you use all of the liquid.
Place the tray with the galette into the refrigerator to rest and chill for 15 minutes.
Preheat the oven to 400°F.
Bake the galette for 15 minutes, turn the tray, then bake for another 12-15 minutes, or until the dough is cooked through and golden brown.
Allow to cool half an hour prior to cutting to let the crust and juices set.
You want your peaches to be juuuust ripe. The seed should come free easily and they should slice well. If your peaches are too ripe, no problem, cut them however you can, and the galette will still be tasty. If your peaches are a little underripe you may want to add a little more sugar to sweeten them.
If you are making the dough using a stand mixer use the paddle attachment and mix the dry ingredients together. On the lowest setting, add in the butter and keep mixing until the butter becomes pea-sized or smaller. Keep mixing on low speed and add one tablespoon of water at a time, then continue from step 3 above.
If making the dough by hand, mix the dry ingredients in a large bowl and add the cold butter cubes. Rub the cubes with flour between your hands and tips of fingers until the size of the butter becomes about pea-sized. Continue adding the water a tablespoon at a time following the directions from step 3 above.
I made the shape a free-form crimped rectangle, but the dough can easily be shaped into the classic round fold over edges shape, or fitted into a pie pan.
Keep in mind that the better the butter quality the better the dough will taste, so choose good flavorful butter when possible.
Here is the Honey Butter Pie Dough recipe again for your reference.
You can make this tart with your best fruits on hand, or even frozen peaches. Just make sure you are staying close to the same weight as the peaches in the recipe.