Whole Wheat Peach Galette

Whole Wheat Peach Galette

Have you checked out the April issue of bon appetit? No? Well that's a huge mistake. Feeling uninspired or just completely begging for some new ideas, this issue was one of best I have read. Literally, I think I marked every other page. I would have marked every page, but that felt a little much. No really, go get this magazine. You will not be sorry. 

I have been making galette's for some time. They are one of my favorite things to make actually. Quite simple and can be made for any meal. Breakfast, fill with eggs and veggies. Lunch, fill with a ricotta cheese and shaved asparagus, dinner, fill with everything in your fridge. So obviously, galette's are not new to me. But making them with a whole wheat dough is. And I loved how it turned out. Thank you bon appetit for this idea, as always, you rule. 

Totally optional, but completely worth it, top this babies with homemade coconut whipped cream. Oh my, it is good!

Whole Wheat Peach Galette

Whole Wheat Dough
from Bon Appetit

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
3/4 cup chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 large egg, beaten

Directions
Pulse flour and salt in a food processor until combined. Add butter pieces and pulse until pea-size pieces form. Transfer to a large bowl and drizzle in vinegar and 1/4 cup ice water. Mix with a fork adding more ice water by the tablespoon until the dough comes together. Place dough mixture on a lightly floured surface and lightly knead until no dry spots remain. Pat into a disk and wrap with plastic. Chill for 3 hours. 

You can divide the dough to create 4 mini galettes, 2 medium size galettes or 1 big galette. Totally up to you! roll out dough on a lightly floured parchment to 1/8" thick. Transfer parchment sheet with rolled out dough to baking sheet. Spread peach filling over the dough leaving 1 1/2" border. Bring edges of dough up and over filling, overlapping and pinching as needed. Brush crust with beaten egg. Bake for 20 minutes, rotate, and bake for another 15-20 until golden brown. Let cool on baking sheet. The longer you allow it to cool, the more the peach filling with create a custard like base. 

Peach Filling
Ingredients
2 cups peaches, pitted and sliced into 1/2 inch thick wedges
4 tablespoons sugar
2 tablespoons flour
1 teaspoon vanilla

Toss the fruit, sugar, flour and vanilla together. 

Optional, top with this coconut whipped cream!

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