Ahhhh summer. Take a deep breath and let the stress go. And while you’re at it, hum the tune to Olaf the snowman’s ‘In Summer’ song. (It always brings a smile to my face ;0) You know you’ve hit the peak of summertime when you see that amazing geometric display of brightly colored yellow-reddish warm fuzzies staring you in the face at the grocery store. Folks, I’m talkin’ PEACHES.
Oh nectar from the gods. Oh Manna from heaven! Peaches are my ultimate favorite fruit. Maybe it’s because my parents fed me tons of Gerber peach cobbler baby food when I was young. My pregnancy craving? Fresh peaches. I even have a Pinterest board dedicated solely to peach recipes!
Simple Mini Peach Galettes
I brought some home a few days ago thinking I’d make a good old fashioned peach pie to share with all of you. I researched a bunch of different pie recipes, thinking I’d come up with my own. (Which I still may do.) However, I got impatient. I wanted warm, sweet juicy peaches and sugary flakey crust in my mouth like, a gazillion years ago! (As in NOW.) So I decided to forgo the pie and throw together some quick and Simple Mini Peach Galettes! Problem solved! (A ‘galette’ is a simple, rustic pie-like tart you don’t need a pan for.)
I really like to peel my peaches before I eat them. I know it’s the prettiest part of the peach, but tough skins overshadowing that fabulous soft and juicy fruit inside? No way for me. I’ve seen lots of peach recipe photos floating around the internet that leave the skins on. This is for looks. Yep. Totally pretty, and totally not fun to eat. Shown above is a simple blanching method I use to peel my peaches. Drop one at a time into boiling water for about a minute, and then plunge into another bowl full of ice water. If your peaches are good and ripe, the skins should come off with a little help in big chunks. It also helps to score a little ‘X’ on the bottom before boiling to help get those peels off really fast.
If you find your peels are being stubborn, just use a vegetable peeler to get them off. Cutting into the peach, you’ll find out if it’s a ‘cling’ peach or not; meaning some peaches will easily separate from the pit and some won’t. The cling peaches were on sale, so that’s what I used in these photos. If you purchase these kinds, just cut the flesh off around the pit as close as you can. Non-cling peaches will separate easily when you cut a circle all the way around the peach and twist the two halves apart.
Once you’ve got your peaches peeled and pitted, slice them thinly and evenly. Add in the standard pie ‘fixins’; brown and white sugars, flour, spices, vanilla and some freshly squeezed lemon juice. Toss to coat evenly. Set your peaches aside and roll out your pie dough. You can use store bought (easy) or my recipe for Foolproof Pie Crust (easy and delicious).
Tips on rolling out pie dough:
- Make sure you’ve got flour within arms reach, a fairly large clean surface to work in, and that the dough is the right temperature. Pie dough should be cooler than room temperature. If it cracks when you try to roll it out, it’s too cold. Just leave it to warm up a bit.
- Generously flour your work surface and your rolling pin before you start, because the dough will stick and that’s super frustrating when that happens! (Ask me how I know.)
- Roll once with the pin, then spin the dough a few degrees. Roll and spin. Repeat. This will also help keep the dough from sticking. You want it to be roughly 1/8 to 1/16 inch thick. If you must err, err on the thick side.
Place a few handfuls of prepared peaches in separate piles on the dough. Now comes the fun part! Gently fold and tear dough as needed to completely cover the edges of the peaches, leaving the center open. You want just enough crust to keep all those fab juices inside your rustic tart. Brush the outside of the dough with beaten egg, and lightly sprinkle the whole thing with turbinado sugar. Now they’re ready for the oven!
And this is what you get! The cutest little Simple Mini Peach Galletes you have ever seen. And they taste just like a slice of fresh peach pie. With half the effort and no stress of making it look pretty. I like the raggedy-edged look, so rustic and easy! I hope you try these and enjoy them immensely. I know I did :0)
Please let me know about your experience with this recipe in the comments below. Thanks and God bless.Print
Looking for an easy alternative to homemade peach pie? Try these easy peach mini galettes. They’ll satisfy your craving without all the work of a traditional pie.
- 4–5 large ripe peaches
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- pinch of nutmeg
- 1 teaspoon vanilla extract
- 1 Tablespoon fresh lemon juice
- 2 tablespoons flour
- 1 egg, lightly beaten
- 3–4 Tablespoons turbinado sugar
- 1 prepared single layer pie dough disk
- Peel and pit the peaches. Slice thinly. Combine sliced peaches with sugars, cinnamon, clove, nutmeg, vanilla, lemon juice and flour. Toss to coat evenly. Set aside.
- Remove pie dough disk from refrigeration and let it warm at room temperature for about 15 minutes, until pliable. Roll out on a floured surface.
- Place handfuls of prepared peaches in small ‘piles’ on the dough, leaving at least a 1” -2” edge of dough around the peaches. Pull up the dough and cover the edges of the peaches, tearing it apart between each pile of peaches and continuing to fold the dough over the edges. Make sure there are no thin spots or holes around the edges of the peaches.
- Lightly brush the egg wash onto the top portion of the dough (not on the peaches). Sprinkle the whole top of the mini galette with turbinado sugar. Place on a baking sheet and bake at 400 degrees F for about 35 minutes, or until the crust is golden brown. Cool and serve.
- Category: Dessert
- Cuisine: French
- Serving Size: 1 galette
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