Texas Peach Galette is a late-in-life entry to my list of favorite foods
I grew up on peach pie during the summertime and only about 10 years ago did I become aware of galettes. Once I started making galettes, there was no stopping me! Super easy with any fruit and seems way more difficult to make than it is. Roll out one crust, fill, bake and eat…a great way to get back into the summertime action and enjoy your favorite summer dessert at the same time!
Overripe or underripe peaches?
The tricky thing about peaches is to know how to peel them when making your Texas Peach Galette. If peaches are green, the peel is difficult to remove. I always use a soft skin peeler when peeling green or underripe peaches. Soft skin peelers keep the peach intact without removing too much of the fruit. If the peaches are ripe or a tad over-ripe, they can be plunged into boiling water. The heat will cause the skins to burst and then you can simply slip off the skin using your fingers. The skin of green or underripe peaches will never slip off…you have to pry the peach skin off with a peeler.
Pure Summer Flavor
Once you have your peaches peeled, the galette is pretty easy to assemble. Arrange the fruit about 3” (7.6cm) from the edge and work your way towards the middle. Ripe peaches can be a little mushy and will not hold their shape as beautifully as an underripe peach. Ah, but I love those slightly overripe peaches, don’t you? So juicy and full of flavor, who cares If your galette looks a little messy? The flavor is pure summer.
A fresh-from-the-oven Texas Peach Galette is perfectly finished with just a scoop of vanilla ice cream melting on top. A splash of peach schnapps or brandy drizzled over the top for the grownups would divine!
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