Chef Donna Dooherof Mildred’s Temple Kitchen uses her signature Five Star Pastry as the base for a range of dishes, including her Caprese Quiche With Asiago and this peach galette. “Our tried-and-true Five Star Pastry is hard at work here,” she explains. “The fruit in the galette can change with the seasons.” Try it with blueberries, cherries or apricots, too.

For this version, Dooher adds a hint of lavender to complement the fresh peaches.

Why You’ll Love This Peach Galette

It’s easier than pie.: The beauty of a galette is its rustic, free-form shape: there’s no pie plate and no need to fuss over perfect pastry edges.
The pastry is exceptionally flaky.: Dooher’s Five Star Pastry combines cold butter and shortening, leaving small pieces of fat throughout the dough that create a light, flaky crust.
You can change the fruit with the seasons.: Peaches are ideal here, but Dooher also recommends blueberries, cherries or apricots.
Lavender adds something unexpected.: The flowers are steeped to make a lavender tea that adds a subtle floral note to the fresh peach filling.

Peach Galette

Donna Dooher

An easy peach galette made with fresh peaches, a hint of lavender and flaky homemade pastry.

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Ingredients

Five Star Pastry

3 cups all-purpose flour
¼ tsp salt
½ cup cold unsalted butter
1 cup + 3 tbsp cold shortening cubed
½ cup ice cold water

Galette

2 tbsp lavender flowers food grade (see note #1)
½ cup water
2 tbsp cornstarch
4 cups sliced pitted and peeled peaches
½ cup granulated sugar
½ lemon zested

Glaze

1 egg beaten
granulated sugar optional

Instructions

Five Star Pastry

In large bowl, sift flour and salt. Using coarse side of box grater, grate in butter; toss to coat. Using fingertips, lightly rub in shortening until butter and shortening are broken into small crumbly pieces, resembling coarse bread crumbs.
Drizzle in water around edge of flour mixture, tossing with fork until ragged dough forms. Turn out onto work surface; press together to form a ball.
Divide in half; flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before using. (Tip: Pastry will be marbled, with little flecks of butter and shortening, ensuring a light and flaky pastry.)

Galette

Preheat oven to 425°F.
On lightly floured surface, roll out dough into ¼-inch thickness or 14-inch circle. Transfer dough onto large square of parchment paper. Place on baking sheet and refrigerate.
Place lavender in small heat-safe bowl. Pour ½ cup boiling water over lavender flowers and steep for 3 minutes. Strain tea through a fine sieve set over a bowl; discard lavender. Whisk in cornstarch to make a paste.
In large bowl, toss together peaches, sugar, lemon zest, and lavender paste to coat. Slide parchment and dough onto work surface. Spoon and spread peach mixture onto centre of dough, leaving a 4-inch border.
Brush egg on exposed rim of dough. Lift pastry up over filling to form a circle, folding and crimping around edge and leaving centre uncovered (see note #2) Brush pastry with egg wash. Slide onto baking sheet.
Bake for 15 minutes, turning once. Reduce heat to 350°F. Bake for an additional 40 minutes, rotating baking sheet once or twice to ensure even browning. Repeat brushing with egg wash for a crisp pastry and sprinkle with some granulated sugar, if desired.
To serve, let galette cool overnight. Reheat or serve at room temperature, with a dollop of whipped cream or ice cream.

Notes

Look for food-grade or edible lavender flowers. You want to avoid the other genus that tastes soapy and perfumy.
The beauty of this rustic galette is that it doesn’t need to be a perfect circle, so don’t fuss about a perfectly round dough.

Keyword fresh peach dessert, Fruit Galette, peach galette, peach galette recipe