Buttery Crusted Peach Strawberry Galatte… A Quick & Easy Peasy Summer Dessert…!! Serve with a scoop of Vanilla Ice Cream, YUMM…
Strawberries, Apples or Peaches; be it any fruit season and that calls for a day to bake your delicious desserts! This is my first time preparing a galatte even though I have baked pies before. Yeah I know what you might be thinking; unlike other newbie bakers, I went from complex to easy! Anyways, my first galatte turned out to be awesome…
So what made me do a galatte? It all started with my friend’s long time desire to go for a strawberry picking festival and every year she kept on missing it as the picking season is usually for a short span. But this time she kept on tracking the dates and finally was able to plan it out. Although my hubby is not so keen into these events, he surprisingly agreed this time to come along. We all visited Eckerts Belleville Farm, Illinois which was actually a nice drive, giving us a chance to go past St. Louis, the east of it, across Missouri all the way up to Illinois. The farm is vast & beautiful with many varieties of fruits and vegetables being cultivated, including peaches, apples, blackberries, tomatoes and many more. On the day we visited, they had a fair going on with lots of fun activities & kids rides. Also the food at their restaurant and deli were fresh & delicious. We really enjoyed our time there picking strawberries, taking pictures and left back home with bags full of strawberries. If you are in the St. Louis area, check out Eckerts Farms to spend a fun filled day!
I guess this happens to everybody and not only me; whenever I go for any picking I bring back a lot without realizing how much I really need, and then it’s a struggle to finish them. But on the good side, that gears me up to explore a bunch of recipes to finish the fruit in every possible way, be it a cobbler, smoothie, pie, strudel… or even an ice cream!! But I would still end up having leftovers which I finally freeze; I don’t want to see the same fruit thereafter for the next few months, Lol!!
So coming back to my recipe for the day, this galatte is so easy to prepare and is nothing when compared to other baked desserts. I have used strawberries and peaches; their sour and sweet flavours complement each other and taste great when combined together. The crust is buttery flaky and its sweet with the fruits, tastes best if served with a scoop of vanilla ice cream. You can also try this recipe with other summer fruits of your choice, like Berries, Peach, Apple, Rhubarb, etc, they all make a wonderful Galatte.
Enjoy, Happy Cooking!!!
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Buttery Crusted Peach Strawberry Galatte… A Quick & Easy Peasy Summer Dessert...!! Serve with a scoop of Vanilla Ice Cream, YUMM…
- 1¼ cup flour
- 1 tbsp sugar
- ¼ tsp salt
- 1 stick of cold butter (cubed)
- 4 tbsp ice cold water
- 2 cups fresh strawberries (hulled and sliced into half)
- 2 peaches (peeled, pitted and sliced)
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 tbsp flour
- 1 egg (beaten)
- Granulated sugar (to sprinkle)
Combine flour, sugar and salt in a food processor. Pulse until it mixes well. Add the cubed cold butter, pulse until it looks like a coarse meal with some crumbles. Sprinkle 1-2 tbsp ice cold water at a time and pulse until the dough comes together.
Transfer it into a work surface; gently knead the dough to make a ball. Flatten it into a small disk shaped size, wrap it in a plastic wrap and refrigerate for 1-2 hrs (or up to 3 days).
Combine peaches, strawberries, sugar, vanilla extract and flour in a medium sized bowl and let it sit for 20 minutes.
Preheat oven to 400 degree F.
Place the cold dough between two parchment sheet papers. This helps to roll the dough neatly and it prevents sticking to the bottom. Roll the dough between the papers into a 12 inch circle, trim the edges if necessary to form a circular shape. Remove the top sheet and carefully transfer the dough along with its bottom sheet to a baking tray.
Spoon the fruit mix on to the center of the dough leaving a 2 inch gap around the border. Drizzle 1-2 tbsp fruit juices from the mix (do not add more as it makes the dough soggy).
Fold the edges over the fruit mix, pleating it as you fold to give a uniform circular shape. Gently press the edges to seal.
For decoration and giving the final baked galatte a golden crust, brush the beaten eggs on the outer crust and sprinkle sugar.
Bake for 30-35 minutes until the crust turns golden brown and the fruit mix starts to bubble up.
Serve warm with vanilla ice cream.