Peach Lavender Galette

September 11, 2014

peach 2

A few weeks ago my friend Jen and I headed out to Sauvie Island to spend an idyllic day picking dahlias and fresh peaches from the trees. It was a scorcher around these parts with the temperature hovering around 90 but we slathered on as much sunblock as possible and took our ex-goth selves out into the fields. We ended up with a large bucket of dahlias and headed across the street to the peach orchard. Unfortunately the farm we went to was very picked over but luckily we managed to gather enough for one perfect summer dessert.

I thought about making a pie but my laziness got the best of me. Something about rolling out the crusts to perfectly stretch over the pie plate, crimping and weighting and blind-baking just felt like too much. Perhaps my pre-baby self would have been more ambitious but I needed quick and easy. I needed a galette.

I’ll save pies for blackberries and pumpkins. I am now convinced that a galette is the only way to go with stone fruit. You simply make a basic crust, roll it out, stuff it with fruit and fold over the edges. I started arranging the fruit in a beautiful fan pattern but quickly dismantled it and tossed them into the crust haphazardly. That’s the beauty of this simple dessert, the more rustic the better.



For the crust:

1 cup flour

2 tablespoons sugar

pinch of salt

1 stick butter, chilled and cubed

3 tablespoons ice water

For the filling:

4 ripe peaches, sliced with skin

1 small lemon, zested and juiced

1 tablespoon flour

1 tablespoon sugar

2 tablespoons lavender

1 tablespoon butter, dotted

Combine the flour, sugar and salt in a food processor. Add cubed butter and pulse until a small crumb forms. Slowly drizzle in the ice water while processing to combine until just formed. Form the dough into a ball, press into a disk and refrigerate for an hour.

In a large bowl combine the peaches, lemon zest + juice, flour, sugar and lavender. Roll out the dough into a circle 1/4″ thick. Pour the peaches into the center of the crust and gather the edges up around the filling, slightly overlapping and crimping as you go. Dot with butter and bake at 450 degrees for 25-30 minutes. You’ll know it’s done when your house smells incredible and the crust is golden brown. Let cool before slicing and serve with a scoop of vanilla ice cream.


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