Summer approaches and whether you have fresh peaches on hand, or can’t wait and want to use frozen, this Cinnamon Peach Galette is the perfect dessert for any BBQ, picnic or party.
The dough is made using whole wheat and ground hazelnuts and the exterior gets a dusting of turbinado sugar for a rustic look and texture. I have made it using white flour as well and still can’t decide which I like better.
While I followed the Cooking Light recipe in my initial taste testing, I found the dough far too dry and in major need of some more butter. I really don’t know how they rolled it out and formed the galette myself. So I found myself tweaking the recipe a tad.
You can roll it out and then wrap in plastic wrap to firm up and put in the refrigerator OR place dough in a Gallon size Ziploc plastic bag and seal almost completely, leaving it partially open to release air. Using rolling pin, roll dough out to fill bag and seal. This will result in an almost square piece of dough, but is super easy to do.
This has a wonderful flavor twist in that thyme is sprinkled on top after baking. I love to add herbs to sweet desserts, like in my Berry Goat Cheese and Basil Tart, or this Lemon Rosemary Cake. The peaches also get a dusting of cinnamon, a favorite flavor combination of mine.
The sliced peaches are laid out on top of a sugar and cornstarch mixture and it’s about as simple as that. The peaches break down slightly and the most wonderful sauce it made while it bakes.
This Cinnamon Peach Galette doesn’t have a lot of fat in it compared to most pie doughs, so the texture is firmer and not flakey, which is great to hold all that delicious peach filling in. Enjoy!
Cinnamon Peach Galette
- 4 tbsp ice water
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon vanilla extract
- 1 2/3 cups whole-wheat pastry flour , (See Note 1), divided
- 1/4 cup hazelnuts (See Note 2)
- 1/4 tsp salt
- 4 1/2 tbsp Demerara or turbinado sugar , divided
- 1/2 cup cold unsalted butter , cut into pieces
- 1 1/2 tbsp cornstarch
- 16 oz frozen peach slices , thawed (See Note 3)
- 2 tbsp peach preserves
- 1 tbsp honey
- 2 tsp fresh thyme leaves
- 1/2 tsp ground cinnamon
- Preheat oven to 400°F.
- Combine ice water, vinegar, vanilla, and 1/3 cup wheat flour in a small bowl; stir with a fork until well blended to form a slurry.
- In a food processor pulse together the hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 cups wheat flour. Pulse in the butter until mixture resembles coarse meal. Add slurry, pulse again until moist.
- Turn dough out onto a lightly floured surface and knead lightly several times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 12-inch round (See Note 4). Freeze 10 minutes.
- Remove dough from freezer; remove and discard top piece of plastic wrap or cut from Ziploc bag. Let stand until pliable, about 1 minute. Invert dough onto a baking sheet lined with parchment paper. Remove and discard remaining plastic wrap.
- Stir together cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border around edge. Arrange peaches on cornstarch mixture, leaving a 2-inch border around edge. Fold edges of dough over peaches, pinching gently to close any cracks.
- Stir together preserves and honey in a small microwave-safe bowl and microwave at HIGH until soft, about 20 seconds. Brush preserves mixture over peaches and dough edges. Sprinkle dough edges with remaining 1 1/2 teaspoons sugar.
- Bake at 400°F until crust browns, about 30 minutes. Remove from oven. Sprinkle with cinnamon and fresh thyme. Cool 10 minutes, and slice into 8 wedges.