This free-form version of a pie is so incredibly delicious!! It's made with fresh, in-season peaches that are laced with rosemary for the perfect hint of earthiness. If that weren't enough, this galette is topped with a super-rich bourbon caramel that acts as the perfect addition, it complements the other elements in a well-rounded way.
General steps for making caramel-make it first
For this particular recipe, you'll want to make the caramel first!! The purpose of doing this is to allow time for the caramel to cool before adding it to the galette. In short, the process goes like this: heat the sugar in the pan on low - medium heat. It is EXTREMELY important that you watch the sugar, stir it frequently, and take this step very slowly. What you do not want is to cook the sugar too fast thus resulting in burnt caramel. As you stir the sugar, you will notice that large and small chunks of sugar are starting to form. A best practice is to use a sturdy spoon that will not damage whatever saucepan you're using so that you can break up the chunks that form and be left with smooth caramel in the end. Again, burning sugar can happen extremely fast!! Melted sugar should be a light amber color at the end of this stage.
The next step after the sugar has completely melted, and all chunks have dissolved, is to remove the pan from the heat and stir in the butter VIGOUROUSLY; be careful here as the mixture will bubble quite a bit. Do this until all of the butter has been combined with the melted sugar. rosemary peach galette with bourbon caramel. The final step here is to add in the heavy cream and bourbon. As with the previous step, add in the heavy cream and bourbon, stirring quickly until you have a smooth texture- again, the mixture will be very bubbly here. Allow the caramel to cool completely while you make the rest of the galette. For more detailed instructions including a video of how to make caramel, take a closer look at the link here: Fruit Dip – 3 Ways.
How to prepare the rosemary
First things first, remove the rosemary from the larger stem. You should be left with tiny shards of rosemary. Use a very sharp knife to chop the rosemary until it is fine; basically, as small as it can get. You don't want large chunks of rosemary floating through your dessert plus, it will combine better what the other dry ingredients before you mix it into the peaches.
Sizing the fruit
Begin by slicing all ends off the peach until you're left with the pit in the middle. After that has been completed, slice each large chunk into smaller slices that measure about a quarter-inch thick. Now, you don't need to get out your ruler and measure these pieces however, think of it this way - if your peach slices are much too thick, they will take a really long time to cook in the oven, like longer than the dough and this is a problem!! Additionally, make sure each slice is as close to even as humanly possible-this will again help the fruit in the cooking process. If you've got uneven slices of fruit, by the time the dough is done cooking you'll be left with some hard sliced peaches while some are left overcooked.
An important thing to note
When reading the recipe instruction section you'll see that setting the rosemary, and sliced peaches aside is an important step. This is what I would suggest doing while you make the rest of the dough: combine the chopped rosemary, cornstarch, and sugar into a small bowl and set it aside. Also, set the sliced peaches and lemon juice aside separately. The reason I say to do this is that once you add the sugar mixture to the peaches, it will begin to draw out the moisture in the fruit- the less time it has to do this the better. So, you can set these things aside while you make your dough, we'll combine everything right before the entire galette chills.
Making dough for a galette
Being that a galette is a free-form pie, you are free to use any type of raw pie dough to make this recipe it's certainly a time-saver. I, however, like to make as many of the elements in my recipes from scratch so that's what I've done here. What I did to create the dough is use a pastry blender to combine the cold, cubed butter and dry ingredients in a bowl. I worked the butter through the ingredients until it resembled very coarse, wet sand as pictured below.
Combining the dough
It's crucial to work QUICKLY during the step because you don't want the butter to get too warm, if this happens, it will be more difficult to remove the dough from your surface, as well as make it more difficult to form it around the peaches. Once all the ingredients have been fully incorporated, it's time to add the milk. Give everything a good stir before transferring it to a well-floured surface. You will also need a rolling pin that has been well-flowered as well. Roll the dough out until it has reached the desired thickness, keeping the amount of peaches in mind. Roughly, the disc of dough should measure about 14 in x 8 in. This will leave enough room for your peaches to fit comfortably and for you to be able to draw up the edges and fold them over the outside of the peaches. Now-remember that peach, lemon juice, and rosemary-sugar mixture we had waiting aside earlier?!?! Now is the time to combine all of those ingredients.
Chill the galette before baking
All that's left to do here is transfer the dough onto a baking sheet lined with parchment paper. Add the peaches in the middle of the dough and bring up the edges around the peaches, folding in places where there is excess dough. Once all of the edges have been gathered, brush the perimeter with heavy cream. Chill the galette for 30 minutes before baking-this is a cardinal rule and key step when making galettes. Preheat your oven to 375 degrees before the 30 minutes have ended.
Enjoy this Rosemary Peach Galette with Bourbon Caramel!Print
This Rosemary Peach Galette with Bourbon Caramel is a free-form pie with sugared rosemary peaches surrounded by homemade dough.
For the peaches:
2 medium-sized peaches, sliced approximately ¼ inch thick
2 teaspoons cornstarch
1 tablespoon lemon juice
¼ cup sugar
1 sprig rosemary, finely chopped
For the dough:
1 ⅓ cups all-purpose flour
¼ cup milk of your choice
¾ cup cold butter, cubed
¾ teaspoon salt
2 teaspoons sugar
2 tablespoons heavy cream for brushing
For the caramel:
½ cup sugar
3 tablespoons butter
3 tablespoons bourbon
3 tablespoons heavy cream
- Make the caramel first. See blog post or Caramel for detailed instructions on how to do this.
- Slice peaches into approximately ¼ inch thick slices; set aside. Measure lemon juice and set aside in a small bowl. Chop rosemary, combine with sugar and cornstarch; mix well and set aside in a different small bowl.
- Combine flour, sugar, salt, and cold, cubed butter in a large bowl. Work the ingredients together with a pastry blender (or food processor) until the mixture resembles very coarse, wet sand. Pea-sized pieces of butter are fine. Add milk, stirring until the ingredients are combined. Place the dough onto a well-floured surface and roll it out using a well-floured rolling pin. The dough should measure approximately 14in x 8 in.
- Combine the lemon juice, peaches, and rosemary-sugar-cornstarch mixture, together-stirring well. Add the mixture in the middle of the dough and bring up all sides, folding the dough as needed. Brush with heavy cream and chill in the refrigerator for 30 minutes. Preheat the oven to 375 before the 30 minutes has ended.
- Bake at 375 degrees for 45-50 minutes. The dough should be golden brown. Allow cooling for 30 minutes so the liquid has time to redistribute and thicken. Drizzle caramel on top.
**You can use any pie dough, even store-bought premade pie crust
*Chill the entire galette in the refrigerator for 30 minutes before baking