Strawberry Peach Galette

A galette in French, a crostata in Italian, use either name to refer to this rustic pocket of strawberries and peaches. Where tarts and pies assume the form of their pan, the galette takes shape as you pleat and fold thinly rolled dough around its filling. As it bakes in the oven, the crust will become flaky, the fruit will bubble, and some may even nestle into a buttery fold or spill over the side. Not to worry. Neither a galette nor a crostata will be ruined by a bit of bubbling strawberry juice that escapes. If you peek through the oven door, you might even catch these little eruptions.

Ingredients

Pastry

1 ¼ cups all-purpose flour
1 teaspoon granulated sugar
¼ teaspoon kosher salt
7 tablespoons unsalted butter
1 egg yolk
3 tablespoons ice water

Filling

2 cups fresh strawberries slices, no smaller than ¼ inch thick
¾ cup fresh peach slices (from about 1 large peach)
2 tablespoons plus 2 teaspoons granulated sugar, divided
1 tablespoon packed light brown sugar
1 tablespoon plus 1 teaspoon cornstarch

Assembly and Finishing

1 egg
Raw or coarse sugar (optional for sprinkling on crust)
1 tablespoon unsalted butter

Begin by preparing the galette dough. Combine the flour, sugar, and salt in a food processor. Cut the butter into small pieces and pulse into the flour mixture until it resembles breadcrumbs. Gently whisk the egg yolk and water. Add to flour and pulse to combine. Turn onto work surface or plastic wrap and gently form into a cohesive round. Refrigerate wrapped dough for 30 minutes.

Cut and lightly flour two sheets of parchment paper large enough on which to roll a 12-inch circle. While the dough is still cold but pliable, roll it out to this size between the floured sides of the sheets. Lift off the top sheet. Transfer the bottom sheet with the rolled-out dough to a baking sheet and chill for 20 minutes.

In the meantime, preheat the oven to 375 degrees.

Next prepare the filling. You will need 2 cups of about ¼-inch thick strawberry slices. Wash, dry, and hull the strawberries before slicing. Add the sliced strawberries to a bowl, stir in 1 tablespoon sugar, and allow to macerate for 20 minutes.

In the meantime, peel and slice the peach. You will need ¾ cup of slices for the filling.

Remove the chilled galette dough from the refrigerator and allow to sit until the edges become pliable. Gently lift the edges to test, but keep the round on the parchment-lined baking sheet.

Strain the strawberry slices in a sieve and shake gently, releasing and then discarding any juices.

Once the dough is pliable, combine the drained strawberry slices, peach slices, cornstarch, 1 tablespoon granulated sugar, and 1 tablespoon brown sugar.

Sprinkle 2 teaspoons of granulated sugar on the dough, leaving about a 2-inch border all around. Spread the fruit mixture on top, leaving the border exposed.

Gently lift an edge and fold it toward the center. Continue folding and pleating the dough over the fruit, keeping in mind that any areas where the fruit is much higher than the dough may result in leaks. If any dough tears, gently pinch to seal. Strawberries are notoriously juicy, and they will find any low points or openings. Since we are baking the galette on parchment, the spilled juice won’t cause the galette to stick to the pan, but we want to preserve as much of the filling juice as possible.

Whisk the egg with 1 tablespoon of water. Apply some of the egg wash to the folded edges of the crush. Sprinkle liberally with raw or coarse sugar.

Divide the tablespoon of butter into small pieces and spread evenly on the exposed filling to give it a bit of glossiness.

Bake for about 50 minutes. Before removing from the oven, the fruit must have been bubbling for a few minutes, and the crust should be golden.

Allow to sit on the baking sheet for at least 20 minutes or more before slicing.

Reheating Tip: Preheat oven to 325 degrees. Cover strawberry peach galette loosely in foil and heat until warm.