PEACH TEA GALETTE

stone! fruit! season!

SWEET TEETH

a summer sunset

Growing up, I would spend my summers hidden underneath an umbrella at the community pool. My nose buried in a book, as I wrapped myself up in towels—becoming a terrycloth mummy—desperate to avoid being kissed by the sun.

Back then, I would’ve said I hated summer, distilling it down to sweat and sunburn. But over time, I’ve grown to appreciate the heat. On some days, I even find myself beginning to fall in love with it, the warm air giving me butterflies.

And ultimately, we have food to thank for sparking this little affair. Nothing can beat the high of wandering through a farmers market in summer, scooping up a rainbow of anything that looks good.

My most recent haul included a bunch of peaches, which I intended to snack on as I worked my way through my summer reading list, allowing the juice to drip down my chin and onto the pages. But on my way home I began dreaming up this galette, so they had a bit of a different fate.

I start by adding some ground Earl Grey tea into a buttery pie dough, which gives the galette some nice bitter floral notes. The peaches get a subtle spice, and shine in all their sweet tart glory.

This one is a new summer classic for me, so I hope you love it too!

THE RECIPE

PEACH TEA GALETTE

makes one galette

Ingredients:

For the dough:

• 2 tbsp (8g) loose leaf Earl Grey (or other black) tea

• 1 1/3 cup (171g) all-purpose flour

• 1 tbsp (13g) granulated sugar

• 1 tsp (4g) Diamond Crystal kosher salt*

• 8 tbsp (1 stick/113g) unsalted butter, very cold

• 1/4 cup (61g) water, ice cold

• 1 large (32g) egg white

• 2 tbsp (32g) demerara or turbinado sugar

For the filling:

• 1 1/2 pounds (680g) ripe peaches

• 2 tbsp (25g) brown sugar

• ~1 tbsp (15g) lemon juice, from half a large lemon

• 2 tsp (6g) cornstarch

• 1/2 tsp (1g) ground cinnamon

• 1/4 tsp (<1g) ground ginger

• Vanilla ice cream or freshly whipped cream, for serving

Directions:

1. Make your galette dough: Grind your loose leaf tea into a powder using a mortar and pestle or spice grinder. In a large bowl combine your flour, sugar, ground tea and salt and whisk to combine. Cut your cold (you want it near freezing) butter into small cubes and toss it in the flour mixture, pressing the cubes between your fingers to flatten and break them apart until you have pieces the size of a pea. Drizzle your ice water over the flour mixture and stir with your hands to bring the dough roughly together. Once shaggy, use your hands to knead the dough a few times until most of the dry flour is incorporated (the dough will still overall be dry, this is fine as it will hydrate in your fridge).

2. Form and chill your dough: Dump your dough onto a large piece of plastic wrap and form it into a flat disk about an inch thick. Wrap it tightly in the plastic and place it in the fridge for at least 4 hours.**

3. Preheat & prep: Once your dough is fully chilled and you’re ready to bake, place your oven rack into the middle position. Preheat your oven to 400°. Line a large baking sheet with parchment paper.

4. Prepare your peaches: Pit your peaches and slice them into 1/4 inch thick pieces. Add them to a bowl with your brown sugar, lemon juice, cornstarch, cinnamon, and ginger and toss to evenly coat everything.

5. Roll out your dough: Place your dough on a lightly floured clean surface. Lightly flour the top of the dough, and working from the center out, use a rolling pin to roll the dough out into a 13 or 14 inch circle. Using your rolling pin, lift and transfer the dough to your lined baking sheet. If at this stage, you feel your dough is too soft or warm, pop it back in the fridge on the baking sheet for 10-15 minutes.

6. Assemble your galette: Leaving a two inch border around the edges place your peach slices on top of your galette dough. Working your way around the galette, gently fold up the two-inch border of crust over the filling, and gently press it into itself so it holds together.

7. Brush & bake: Brush the edges of the dough with your reserved egg white, and sprinkle your 2 tbsp of demerera sugar over it. Bake for 47-50 minutes, or until the peaches are jammy and the crust is deeply golden brown.

8. Enjoy: Remove from the oven and let cool slightly before slicing and topping with ice cream or whipped cream.

9. Leftovers?: Store in an airtight container in the fridge for up to 3 days (though it is best the day it is baked).

Notes:

*If you’re using any other type or brand of salt (i.e. Morton, or sea salt), I suggest scaling back by half.
**You can make and keep the dough in the fridge up to 3 days before you want to use it.

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