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.
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