Chris Wilkins has been a professional baker for 12 years. He is a two-time James Beard Award nominee and the founder and co-owner of Root Baking Co. and Pizza Jeans. Submit your baking questions to firstname.lastname@example.org.
- For the crust:
- 1 ¾ cups (219 grams) unbleached all-purpose flour, plus more for rolling dough
- 2 teaspoons (11 grams) sugar
- 1 teaspoon (6 grams) salt
- ½ cup plus 3 tablespoons (150 grams) very cold butter, cubed
- ¼ cup (66 grams) very cold water
- For the filling:
- 2 pounds (roughly 8 medium) peaches, pitted and cut into 1/4-inch slices
- ½ cup (100 grams) granulated sugar
- ½ cup (50 grams) pistachios, toasted and finely chopped
- 2 tablespoons (15 grams) cornstarch
- 1 teaspoon (5 grams) lemon juice
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- Pinch of salt
- For the egg wash:
- 1 large egg
- 1 teaspoon (3 grams) milk
- Pinch of salt
- 2 tablespoons raw sugar
- To prepare the crust, in a large bowl, combine flour, sugar and salt. Add butter. Using your fingers, briefly mix together to coat dry ingredients with the butter. Turn out the mixture into a mound on a clean cutting board. Use a rolling pin, roll butter into dry ingredients until butter is very thin, flour is coated with fat and no powdery bits remain, about 4-5 minutes. This technique is called shingling, because as you roll butter into flour, the thin pieces of butter will break, overlap each other, and resemble small shingles in the flour.
- Gather the flour-butter mixture into a mound and create a small well in the middle. Add water to well, and mix the dough by hand 2-3 minutes, just until it comes together. The dough should stay together with minimal crumbling when you squeeze it. Gather dough into a ball, place in a bowl, cover tightly with plastic and refrigerate at least 20 minutes to allow flour to fully hydrate.
- Meanwhile, prepare the filling. In a large bowl, combine peaches with granulated sugar, pistachios, cornstarch, lemon juice, vanilla, ginger and salt. Set aside.
- Line a rimmed baking sheet with parchment paper and set aside.
- Place dough on a very lightly floured surface and roll into a 16-inch round about ¼-inch thick. Transfer crust to the baking sheet.
- For a very pretty tart, arrange peach slices in concentric circles, starting in the center of the dough and working toward the outside, leaving a 2-inch border around the edge. For a more rustic tart, mound fruit in the middle of the dough, and spread it out in an even layer, leaving the same 2-inch border.
- Fold the 2-inch border over the fruit, overlapping the edges as needed. This should create a beautiful, pleated look. Cover galette with plastic and freeze 1 hour.
- Heat oven to 400 degrees.
- In a small bowl, make the egg wash by whisking together the egg, milk and salt. Brush beaten egg around the crust and sprinkle with raw sugar.
- Bake tart 45-50 minutes, rotating it halfway through. The tart is done when the crust is a deeply rich brown color.
Makes 1 10-inch round galette.
Nutritional informationPer serving:
Per serving, based on 4: 818 calories (percent of calories from fat, 44), 13 grams protein, 13 grams carbohydrates, 7 grams fiber, 41 grams total fat (21 grams saturated), 130 milligrams cholesterol, 922 milligrams sodium.
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