Muscovado Cardamom Peach Galette

Summer time means peach season is upon us. I grabbed a small paper bag and filled it with peaches while in the produce section of one of my favorite markets. I smelled the bag and was thinking how lovely the smell of peaches is. I think that anything peach scented does an injustice to this stone fruit. I once hated eating peaches because I hated the texture of the skin and found it to be messy without it. I’m glad that I’ve grown out of the dislike of the skin, because peaches are delicious. They’re so sweet, juicy, and hold a subtle sweetness that this palette appreciates. I knew I wanted to do something with peaches, and I thought I’d stick to something simple that I knew would be delicious. It’s been a while since I’ve made pie crust; I forgot how wonderful this flakey buttery crust is. I decided on a galette, and I added in muscovado sugar and cardamom. I have found that I basically find pairings like cardamom and muscovado and add it to everything I make. I have quite the obsession with a handful of spices and sugars! I’m sorry, but I just can’t stop using them. in. everything. Muscovado and cardamom have a very warm flavor. This galette made me realize how much I love fall flavors and how I just try to creep them into any other season.

My day job is creating recipes and working in an artisan doughnut shop currently. The shop just recently opened up, so I’ve dedicated not only a lot of physical time to it, but a lot of thoughts towards it. Because of this, I just haven’t had the time or headspace to create anything for this internet space. I decided to ease back in with a galette; they’re so easy and actually require imperfection. There’s a lot of life lessons found in baking. So if a galette requires some imperfection, then why would our lives not? Those imperfections make you better, I promise. This recipe makes 2 galettes.  Not only did I know that I wanted to do a peach galette, I knew I wanted to layer a white peach and a yellow peach. Both are different in taste, but compliment each other so well. Also, I completely forgot how to slice a peach and had to Youtube a few videos. I’d like to know how you cut a peach. If you can make a video of yourself cutting one, just send it to me, okay?

Pie Crust
2 Cups flour
1 tsp kosher salt
1 cup butter-cubed very tiny and very cold
1/2 cup ice cold water

Muscovado Cardamom Peach filling
2 yellow peaches
2 white peaches
60 grams muscovado sugar
1 tsp ground cardamom

What you need to do!

∙Cube your butter and throw in fridge
(your butter needs to be really really cold)
∙Add dry ingredients to a bowl
∙With a pastry blender, mix butter and dry ingredients together until cornmeal consistency. If you do not have a pastry blender, use your thumbs until shaggy.
∙Add water and use a wooden spoon or a spatula to incorporate
(try not to use your hands during this step to avoid heating the butter)
You’re finished adding water when the dough sticks together
∙Create two separate discs with the dough with your hands
∙Wrap each disc in plastic wrap and throw in fridge for and hour or up to two days
This is called resting your dough. If you don’t rest the dough, the gluten strands from the flour will be too tight, and your crust will either taste too tough or gummy.
∙While the dough is resting, you’ll want to prepare your filling. You don’t want to do this too far in advance or else the peaches will go brown sitting. When the time is closer to being done for your dough go ahead and slice your peaches.
∙In a small bowl, combine your muscovado and cardamom. I just used the back of a fork and mixed these two ingredients together.
∙Cover peaches in muscovado cardamom mix. I just used my hands for this portion because the peaches were so ripe I didn’t want to break them or accidently peel the skins off. I felt like I was just fluffing them.
∙Pull your pie dough out and roll out to a 10 in circle. If you need help you can always grab a pizza cutter to help make that circle shape at the end.
∙Add your filling to just the middle of the circle. I’d say we folded this pie up to be an 8 inch pie so keep that in mind. You’ll want to leave room to fold over
∙Here’s where the imperfection comes in, folding- you can’t really be too precise here. I mean you can, but you’re not supposed to. If it was perfect and it all looked exactly the same I’d probably ask you, “why, it’s a galette?” Anyways, fold it all around
∙Place on baking sheet with parchment paper
∙Brush an egg on the edges and top the edges with turbinado sugar.
∙Bake in a 375 oven for 30 minutes. Keep in mind that all ovens are different. To know this is done, you’ll want to look at the color of your crust. I went by it being golden brown.

I’d say wait for this to cool down, but what I’m going to say that we did is wait for it to cool down… for just a little bit, then devour. You can truly take galettes and create whatever you want. With this simple pie crust recipe, you can’t really go wrong.