Oh, so good summer southern peaches! These galettes you can prepare in advance, freeze them for up two weeks and then bake them straight from freezer into the oven or prepare all the components few days in advance and put them together the day needed.
A delicious flaky crust and it contains no sugar.
Ingredients for filling: Refined sugar free option*
2 pounds of medium ripe peaches, wash, peel and slice them
3 Tablespoons of arrowroot
Sugar*of choice 1/2 cup or to taste
In a medium pot cook all the ingredients for about 10 minutes or until the ingredients begin to jell. Avoid over cooking the peaches or they will be mushy. The filling needs to cool completely, otherwise the dough will be ruined.
Crust method:makes ten 5" circles, contains No Sugar (NS)
Make the crust the day before for best results or at least 4 hours earlier.
Make 1/2 a batch of galette dough or, if you make the full batch, you can freeze 5 and bake 5 with this recipe. Next, place about 1/2 cup of the peach filling into the center of the 5" dough circles, fold the edges like a letter, press and seal to join the edges. It is necessary to seal and press the edges to prevent juices and fruit from escaping the galette circle. Place a total of 6 galettes in a parchment paper lined tray and freezer for at least 2 hours or overnight. Take the frozen galettes out of the freezer, glaze with egg wash, and sprinkle lightly sugar of choice. Bake at 425 F for about 35-45 minutes or until lightly golden brown and set. Remove from the oven and allow them to cool slightly. I love to eat them warm with a cup of coffee or tea.
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