Summer Galettes Two Ways; Peach Caramel And Concord Grape

Galette Dough
Makes enough for 2 medium galettes

2 cups all-purpose flour
1/2 tsp Kosher salt
1 tsp granulated sugar
14 Tbsp ice cold unsalted butter (1 1/2 sticks), cut into pieces
1/4 cup ice water, and more as needed

Make the dough; combine the flour, salt, and sugar in the bowl of a food processor. Pulse until combined. Add butter and pulse until the largest pieces of butter are the size of peas. Sprinkle water over the flour mixture, and pulse until it starts to clump together. Transfer to a large bowl and knead slightly to mix evenly and bring dough together. Add dribbles of water if it is too crumbly. Divide between two sheets of plastic wrap. Wrap tightly and press each into a flat disk. Chill until firm, at least 30 minutes, and as long as 2 days ahead (or freeze for several months).

Peach Caramel Galette

Serves 6-8

1/2 recipe galette dough (recipe above)
3 ripe peaches
3 Tbsp flour
1/4 cup granulated sugar
1/4 cup caramel sauce (recipe follows)

To Finish:
1-2 Tbsp Turbinado sugar

1. Heat oven to 375°. Let dough soften slightly until malleable enough to roll out.  Roll out on a well-floured surface to a thickness of between 1/4” and 1/8”in a rough circle. It doesn’t have to be perfect. Place dough round on a parchment-lined baking sheet. Chill while you slice the peaches.
2. Sprinkle the dough with the flour, and spread with your hand. Sprinkle with half the granulated sugar. Arrange the peach slices in a single layer, leaving a 3-inch border of dough. Sprinkle fruit with the remaining granulated sugar. Drizzle with the caramel sauce. Fold the dough over to enclose the filling, patching any cracks. Chill again until firm.

3. Brush the crust with cold water and sprinkle with the Turbinado sugar. Bake for about 40 minutes, or until the filling is bubbling and the crust is golden brown. Rotate the pan halfway through the baking time.

4. Remove from oven, and place pan on a cooling rack. Run a long spatula under the galette to loosen it from any spilled juices (do this periodically during the cooling time to make sure it doesn’t stick). Brush the spilled juices onto the top of the galette to glaze it. If you are lucky enough to not have any spills, dip the brush into the excess juices inside the crust and brush on top to give it some shine. Let cool at least 30 minutes before serving to allow the juices to thicken and the crust to firm up. Carefully pick up the parchment by opposite
corners, transfer to a serving plate, and pull out the paper. Serve warm or at room temperature.

Caramel Sauce
Store in the fridge to use over ice cream or add to pie and galette fillings. It will keep for a long time. Just re-warm before using to return to a liquid consistency.

Makes about 1 cup

1 cup granulated sugar
1/2 cup water
2 tablespoons cold unsalted high-quality butter
1/3 cup heavy cream
1/2 vanilla bean, split and scraped
Pinch of salt

1. Combine sugar and water in a 1 1/2 qt. saucepan, and stir to combine. Use a wet pastry brush to wet down the sides of the pan, and cook over medium- high heat until sugar is dissolved and mixture is boiling, 2 to 3 minutes. Use the brush (keep the brush in a cup of water) to wet the sides of the pan again if there are any crystals clinging to the pan.

2. Meanwhile, cut up the butter and measure out the cream and have them
standing by.

3. Raise heat to high. Cook without stirring for 8 to10 minutes, swirling the pan occasionally and carefully, until the mixture starts to color. At this point, lower the heat a little and watch very carefully, continuing to swirl gently until it turns a deep amber color (it will start to smoke a bit). Turn off heat and immediately pour in the cream all at once with an oven mitt protecting your hand. It will sputter and expand temporarily. As it calms down, add the butter. Whisk until smooth. Add the vanilla pod and seeds, and salt. Cool completely before using. Store any leftover caramel in a glass jar in the refrigerator for up to a month. Warm to a liquid consistency before using.

Concord Grape and Peanut Galette
Serves 6-8

1/2 recipe galette dough (recipe above)
1/2 pound seedless Concord grapes, left whole
3 Tbsp flour
1/3 cup granulated sugar
Zest of 1 lemon
Juice of half a lemon
2-3 Tbsp chopped salted peanuts

To Finish:
1-2 Tbsp Turbinado sugar

1. Heat oven to 375°. Let dough soften slightly until malleable enough to roll out . Roll out on a well-floured surface to a thickness of between 1/4” and 1/8”in a rough circle. It doesn’t have to be perfect. Place dough round on a parchment-lined baking sheet. Chill while you slice the peaches.

2. Toss the grapes with the flour, granulated sugar, and the lemon zest and juice. Spread out on the dough, leaving a 3-inch border. Fold the dough over to enclose the filling, patching any cracks. Chill again until firm.

3. Brush the crust with cold water and sprinkle with the Turbinado sugar. Bake for about 40 minutes, or until the filling is bubbling and the crust is golden brown. Rotate the pan halfway through the baking time.

4. Remove from oven, and place pan on a cooling rack. Run a long spatula under the galette to loosen it from any spilled juices (do this periodically during the cooling time to make sure it doesn’t stick). Brush the spilled juices onto the top of the galette to glaze it. If you are lucky enough to not have any spills, dip the brush into the excess juices inside the crust and brush on top to give it some shine. Let cool at least 30 minutes before serving to allow the juices to thicken and the crust to firm up. Carefully pick up the parchment by opposite
corners, transfer to a serving plate, and pull out the paper. Serve warm or at room temperature.