Cherry and Peach Galette


There's something pretty magical about nature and the fruits that come into season around the same time. Peaches and cherries go together so well and they're in season at the same time. Peaches and blueberries, same thing. Strawberries and rhubarb, the classic spring combo. Apples and pears, the fall duo. Do they go so well together by accident or have we been conditioned to like them together simply because they are both around at the same time? 

These are the things that keep me up at night.

Just kidding, that would be my anxiety-filled self-doubts about work and life and my future.


I'm going to be honest with you guys on this one - this galette was kind of an afterthought. I made the pie dough for an peach-cherry experiment that didn't turn out well, so I used the rest of the dough and fruit to make this galette simply because I didn't want to waste anything. I didn't really plan to take photos because it's just a galette, you know? I try to do more challenging things on this blog, more interesting and complicated. This was too easy for the blog.

But hot damn, it was too good not to blog it. I get too hung up on what should be on the blog, as if there's a panel of judges awaiting my every post, criticizing and critiquing my baking skills and techniques. 



Which is ridiculous, I know, but it happens. It's also ridiculous how I will not give away what I bake if I think it is not great because I don't want people to think that the dessert is a direct reflection of my skills. And even if I somehow bring myself to give away a sub-par dessert to my family or boyfriend, I can't help but babble on about how it's not good. 

"Oh, it's not that great, really. It's not what I wanted it to be, there's too much of this and not enough of that and I didn't bake it at the right temperature and I over mixed it so it's really not that good at all. I won't be mad if you don't eat it. You can throw it out."

Which is a terrible way to give someone a dessert. And they're not that bad. I hope my family has come to realize that I'm not actually giving them shitty desserts, I just want them to know that it's not my best.

But you know what? Screw that mindset! I made this and it's awesome. I don't care if my pastry chef would approve of it or if it's not the most complicated thing I ever made. It's tasty and that's that.



Cherry and Peach Galette

Pie Crust

175 g pastry flour
50 g all-purpose flour
1 tablespoon sugar
1/2 tablespoon kosher salt
113 g unsalted butter, freezer cold, cut into 1/2 inch dice
30 g vegetable shortening, freezer cold, cut into 1/2 inch dice
57 g water, ice cold
1 teaspoon distilled white vinegar

Filling

150 g fresh cherries, pitted and halved
300 g fresh peaches, cut into 1/2 inch thick slices
1 lemon, juiced and zested
75 g sugar
2 g vanilla powder or 1/2 vanilla bean

Egg wash and coarse sugar for finishing



For the pie crust, combine the flour, sugar, and salt in an electric mixer. Add the cold butter and shortening and mix on low speed until the mixture look shaggy and the pieces of butter are slightly smaller than peas. Stop the mixer and check the size of the butter, sifting through the mixture with your hands. If you find bigger chunks, smear them between your fingers.

Put the ice-cold water and vinegar into a measuring cup and stir to combine. Add the water-vinegar  to the flour-fat mixture on low speed and mix briefly with a few rotations of the paddle, but do not let the dough come together.

Turn off the mixture and scrape the sides and bottom of the mixer to make sure there are no pockets of dry ingredients. Squeeze a small amount of dough in your hand. The dough should come together in a clump. If it’s too dry, add a little more water a few teaspoons at a time. 

Remove the dough from the mixer, shape into a flat circle, wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat the oven to 425 F.

For the filling, combine the cherries, peaches, lemon juice and zest, sugar, and vanilla powder or vanilla seeds. Gently toss to coat everything. Set aside.

Unwrap the disk of dough and place it on a lightly floured surface. Using a rolling pin, roll the dough out to about 10 inches in diameter and about 1/4th inch thick. Transfer it to a silpat or parchment lined baking sheet.

Arrange the peach slices and cherries in the centre of the galette. Fold the edges up and over. Brush the dough with egg wash and sprinkle generously with coarse sugar.

Bake for 40 to 45 minutes, until the edges are golden brown. Remove from the oven and let cool completely.

13 comments:

  1. i do that too- it's scarier to give food to people whose opinions you care about rather than send it off into a huge potluck spread. or sometimes i'll change the description; one time, my caramel for a caramel frosting crystallized really badly and i used it anyways and told everyone i stirred toffee bits into it (people still ask me about it, and i tell them i can't make it again, hah).

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    1. Hahaha! I've definitely had moments like that, too! "Oh yeah, I totally did that on purpose, yep". It's a tough mindset to shake off.

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  2. I know how you feel Megan. I do the same thing, worrying if the person I give my dessert to (or any food I've cooked) they'll be disappointed. But they always love my food! So I'm happy in the end, even if I torture myself prior to that.
    Your food is gorgeous so never doubt that we enjoy your posts, no matter how simple the food may seem to you. Thanks for sharing your creations with us.

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    1. I know - everybody always says that they're just happy to get dessert, they don't care if it's good. And it does end up being good so it's all good! But I still do it, even with my boyfriend, who I've been giving desserts to for almost 4 years now. You think I'd be better at giving my desserts away by now…

      Thank you very much for your kind words :)

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  3. If I had a dollar for every dessert I'd handed off with some self-effacing remark about how it was 'just okay,' I'd be rich as hell. You're right, that is a crazy way to give away dessert! Anytime I've handed the 'just okay' dessert off, it's absolutely made the recipient's night.

    This galette looks terrific! And in the words of the immortal Julia Child: "Never apologize!"

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    1. It just lowers their expectations and makes them uncomfortable. I go over to my dads place for dinner about once a week and he's a great cook and I always love his cooking. Sometimes he'll serve something and be like, "Now, I didn't mean for it to turn out like this, it was supposed to be like this" just like I do, but when I try the dish, it's great! But the remarks beforehand kind of set it up to be bad and you're not as stoked to be eating it, you know? So it makes it worse! And I always say to my dad that it's awesome and I would never have guessed that it's not 100% what it was supposed to be. I guess I should take my own advice!

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  4. I am so with you here - I will often say that it didn't work out quite how I wanted, have made it better before etc etc, usually because I don't want them to think that it is my best. Especially with my family though I have realised that I'm pretty much always the only one who notices!
    This galette looks gorgeous though - sometimes simple is best, and this is a perfect celebration of late summer fruit!

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    1. I guess the old saying, "You're your own worst critic" is true! I guess it's because we know how great we can be, so anything less is just not acceptable. At least that's how I like to think of it!

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  5. I feel exactly the same as you. When I make patisserie and put it on my blog I feel that I can just see all of the faults with it, also they're the recipes that get a lot of interaction, but I don't think people will make them. My easier recipes are the ones that really get attention, but I feel guilty for not making patisserie, or for baking easier stuff.

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    1. Oh my gosh, whenever I make patisserie things (like an earl grey St. Honore I just did on the weekend), I tell myself that I'm never doing it again for the blog. Any tiny minuscule detail makes the whole thing look unprofessional and it's so difficult to photograph because you need a plain white background but thats so booooring. A pie or or cookies or something is so much easier to photograph and it's way more approachable to the majority of people viewing my blog.

      I feel your guilt, too! I want to make fancy things, especially since I work in the industry and I want to showcase what I can do, but at the same time, it takes twice as long to make and it doesn't photograph very well and they're never as popular and people usually can't even make them in their own home because they don't have the equipment or access to certain ingredients. But I want to show off! Hahaha, it's such a back and forth problem for me.

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    2. Well I for one want you to show off! I love your blog posts and they are such a source of inspiration for me!

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  6. This galette looks gorgeous to me!! What a lovely combo with the peaches and cherries...perfect summer duo!

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    1. Thank you! That's the great thing about galettes - even if they're not perfect, they're still pretty!

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