PEACH STRAWBERRY SKILLET GALETTE

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Summer flavors on show.

PEACH STRAWBERRY SKILLET GALETTE

GALETTE DOUGH

Ingredients

235g all-purpose flour

1 tbsp granulated sugar

1 tsp salt

1/4 tsp ground cardamom

180g unsalted butter, cold, cubed

80g ice water

Directions

In a large mixing bowl, combine the flour, sugar, salt, and cardamom. 

Using a pastry cutter, cut in the butter until it is in small pieces throughout the mixture. Some pieces can be as large as a hazelnut and some as small as a rolled oat.

Add in the ice water. Stir with a fork to combine until it becomes difficult, a few seconds. Then, bring the dough together by pressing and folding the dough in the bowl. If your hands are warm, you can transfer the mixture to a piece of plastic wrap. Use the plastic wrap to gather the dough by lifting the plastic at the edges and folding in.

Once the dough has come together, shape in to a ball and flatten in to a disc that is about one inch thick. Chill in the refrigerator for at least one hour and up to two days. 

 

FILLING

Ingredients

4-5 very ripe peaches, quartered with the pit removed

455g strawberries, hulled and halved

50g granulated sugar

10g unbleached flour

10g cornstarch

1 tsp fresh ginger, finely grated

juice of one lemon

1/8 tsp salt

Directions

In a large bowl, combine all of the ingredients. Stir gently to make sure the fruit is evenly coated.

Let the fruit sit at room temperature for about 30 minutes. 

 

ASSEMBLY

Ingredients

flour for dusting

2 tbsp heavy whipping cream

30g demerara sugar or other coarse sugar

Directions

Preheat the oven to 400°F/204°C.

Remove the dough disc from the refrigerator and let rest for about 10 minutes.

On a lightly floured surface, roll the dough out to a large cirlce, 15 inches in diameter.

Carefully transfer the dough to a 9” cast iron skillet. Gently lift the edges of the dough to allow it to slump in and fill the corners of the pan with the edges of the crust draping over the rim of the skillet.

Use a slotted spoon to scoop the filling in to the dough lined skillet. Leave the leftover juices behind in the bowl.

Fold the dough over the fruit. You can pleat it neatly or let it fall naturally. The center will still be exposed. Press gently downward on the dough to help it stay in place when baking.

Brush the exposed dough with the cream, and sprinkle the fruit and dough with sugar.

Bake, uncovered until very deeply browned and bubbling, about 45-55 minutes. 

Let cool in the skillet on a wire rack for at least an hour and up to three. Serve while it is still warm. The filling will not be fully set, it's best while warm and deliciously juicy.

Serve with ice cream or whipped cream.