4th of July Dessert Recipe: Cherry & Peach Galette
posted on June 20th, 2017 by John Savidan
When it comes to fruit here in California, it’s easy to say we are spoiled. You can enjoy most of your favorite fruits pretty much any time of the year as you please. Cherries, however, are only here for a limited time: in the late spring and summer months. Whenever we get our first cherry
delivery of the year, the entire produce team shouts for joy. That’s not just because we miss them when they’re gone, but because we know that we’ve picked the very sweetest and most flavorful varieties for you.
Perfect for 4th of July celebrations, this rustic Peach and Cherry Galette is an artisanal showstopper of a dessert that will wow your guests. Only you’ll know how ridiculously easy it is to prepare! Galettes are really the no-fuss sister to pie. Rustic, very forgiving, and a cinch to make. Enjoy this sweet recipe and cherry season while it lasts!
Cherry & Peach Galette
Ingredients for pastry:
12 tbsp cold unsalted butter, cubed
3 cups all purpose flour
1 tsp kosher salt
1 tbsp sugar
1/3 cup cold vegetable shortening
6-8 tbsp ice water
1 egg, beaten for egg wash
Ingredients for filling:
3 medium sized peaches, pitted and cut into thin wedges
20 cherries, pitted and halved
2 tbsp fresh lemon juice
2/3 cup raw sugar plus extra for sprinkling
1 tsp vanilla extract
3-4 tbsp all purpose flour
Preheat the oven to 375° F.
Cube the butter and return it to the refrigerator to chill. Place the flour, salt, and sugar in the bowl of a food processor fitted with a dough blade and pulse a few times to mix. Add the diced butter and shortening. Pulse 8 to 12 times, until the butter is about the size of peas. With the machine running, pour the ice water down the feed tube and pulse until the dough begins to form a ball. Dump the dough out on a floured board, roll into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
In a large bowl, mix the sugar, vanilla, and flour. Add the peaches, cherries, and lemon juice to the bowl of vanilla mixture. Gently stir until incorporated.
Remove the dough from the refrigerator and roll out on a well floured piece of parchment paper until the dough forms a 15-inch circle, approximately. Carefully move the parchment paper with dough to a large cookie sheet and spoon the peach mixture into the middle of the dough circle, leaving a 2″ rim of dough. Gently lift and fold the dough over the peach mixture toward the center, working your way around the galette until all sides are folded and the center exposes a 4-inch circle in the center. Brush the top edges of the galette dough with the egg wash.
Bake the galette for 25 minutes, or until the edges turn a golden brown and the fruit filling is slightly bubbly.
Serving suggestion: Serve warm with a scoop of ice cream and a light dusting of powdered sugar.