Recently we went on a bit of road trip, starting out by heading to the Canmore / Cochrane area and then heading down to Fernie and Nelson. Our last stop, while covering some 3,000 kms, before heading home was to Peachland. We found a lovely little AirBNB right slap bang in the middle of wine country! (Don’t worry we both sampled wine and brought some back with us! 😉 )
However, it was our host that offered us the peaches, and right from her very own garden.
(Did you know? Peaches have been cultivated in the Okanagan since the 1890s and are available July through September.)
Anyway, who was I to say no? Of course, having received said peaches I had to find the right recipe with which to showcase them.
I wanted to make some kind of pie and have been searching for the ultimate pastry recipe for ever. Well I think I finally found it with this recipe for a Rustic Peach Galette with Orange [and Ginger – which I didn’t add as it’s not my very favourite!].
The pastry in this galette is melt in the mouth soft, explodes with the flavour of the oranges (even more so as I used the orange juice to bind it all together) and has a lovely crumbly texture. In fact, it was to die for – no exaggeration!
The peaches were soft and not too sweet and really showcased the very best of the Okanagan.
For all the above reasons, this recipe is a keeper and I would encourage you all to try making it before peach season is over. It is can be especially enjoyed warm from the oven with a nice helping of decent vanilla ice cream.
- 1 cup all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold butter, cut into small cubes
- 1/4 cup ice water
- 4 peaches, sliced 1/2 thick
- 2 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp orange juice
- 2 tsp grated ginger
- 1/4 tsp salt
- 2 tbsp butter
- 1 egg
- 2 tbsp milk
- 2 tbsp coarse sugar
- 1 small sprig basil
- 1/2 cup ice cream
In a medium sized bowl, mix together 1 cup of flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Add the butter, and using a fork crush and mix the butter into the flour until it is coated and becomes the size of small peas. Add the water 1 tablespoon at a time and mix until it forms into a dough. Shape into a 1 inch disc, wrap and place in the fridge for at least 1 hour.
Preheat oven to 425°.
In a medium sized bowl, whisk together 2 tablespoons of sugar, 1 tablespoon of flour, orange juice, grated ginger, and 1/4 teaspoon of salt, until smooth. Add the peach slices and toss gently to coat.
Remove the dough and place on a large, lightly floured, piece of parchment paper. Roll the dough out to a 14-15 inch circle. Starting from about 1 inch from the edge, layer the peach slices on their sides clockwise, one at a time, ensuring they lay on top of each slightly. Continue, working your way to the centre of the galette until the galette is filled. The peaches will be higher in the centre than the edges. Fold the edges of the dough up in 2-3 inch sections, over top the outer layer of peaches covering them by about half. Dot the peaches with 1/2 teaspoon chunks of butter.
In a small bowl, whisk together the egg and milk to make egg wash. Brush a light layer of egg wash on the crust then sprinkle with coarse sugar.
Place the galette on a baking sheet or pizza stone and bake for 20 minutes, until the peaches are bubbling and the crust is gold brown. Allow to cool for at least 20 minutes before serving.
Serve with a scoop of vanilla ice cream and a few small basil leaves.