It feels like for the past month all I have been doing is complaining about the weather. Whenever I think we are cooling down, we end up back in the high 90s and 100s. Our state is facing a drought, and we haven’t had good rain since I can remember. It’s maybe rained a handful of times since winter.
I feel for the families who have lost their homes and precious land to many wildfires that have been popping up everywhere across our state and even in Montana and Idaho. The firefighters need many prayers for sure, it’s been a hard season. Thankfully, the smoke hasn’t been too terribly bad considering all the fire within a couple hours of us. It’s actually surprising. The wind keeps blowing it elsewhere.
I am praying for the much needed rain, as many crops have been effected by this, and due to the hot, dry summer much of the states produce has been arriving earlier than usual. Peaches are almost done for the season. I spent 2 weeks picking nearly 60 pounds of peaches, dehydrating some, freezing, making baby food, making Peach Crisp and then tried my hand again at some galettes.
This time around, I got even more creative by doing a GF crust and making them completely vegan using coconut oil instead of butter. The crust was a little harder to work with, but as you all know I hate making crusts. The trick is having enough coconut oil or butter, and the right GF flour blend. Bob’s Red Mill is my favorite thus far, or you can use my recipe for a GF flour blend.
I don’t know what it is about these, but they are fun to make and I love how misshaped they are. They aren’t intended to be perfectly round and perfect, rather they are less than perfect but still taste amazing.
My friend was in town when I baked these up a few weeks ago, and she topped her’s with ice cream, because she loves sweets. I personally like to eat them cold after they have been in the fridge for a day. Great topped with a coconut whipped cream, paired with an iced matcha green tea or coffee. If you feel up to it, double the recipe or triple the recipe and freeze some. They keep well in the freezer.
I have been seeing them pop up more and more in magazines now too. Maybe I started a trend 😉 Adding a little fresh lavender leaves to the crust gives it a nice flavor as well. Lavender or rosemary pair well with peach. Remember don’t aim for perfection with these. Tarts (or Galettes) look much better misshaped. It gives them an old country, rustic look almost. Or that’s what I think when I make them.
- For the Crust
- 3 c GF Flour Blend (Bob's Red Mill)
- 1 tsp xantham gum (if not using Bob's Red Mill)
- 1 tsp salt
- 1 Tbs raw sugar
- 1 tsp fresh lavender (optional)
- 24 Tbs coconut oil (or butter), about 1½ cups
- ⅓-1/2 c ice water
- For The Filling
- ¼ c coconut sugar or raw sugar
- 1-2 Tbs GF flour
- 1 tsp ground cinnamon
- 4-6 peaches
- 3 Tbsp coconut oil
- To Make Crust: Pulse flour and sugar in food processor to combine.
- Add in coconut oil, in batches, and fresh lavender (optional), pulse until dough begins to form. Sprinkle in the ice water until clumps or dough forms.
- Transfer to bowl and knead to bring dough together. Divide dough into 4 chunks. Wrap each chunk in plastic wrap, flatten a little and chill in fridge for 30 minutes.
- To Make Filling: Combine flour, sugar, cinnamon in a small bowl. Thinly slice peaches, skins on.
- Preheat oven to 375 degrees. Soften dough at room temperature.
- On floured surface, roll out dough into ovals, ¼ inch thick. Place on parchment lined baking sheet.
- Sprinkle with sugar & flour mixture, leaving borders to fold over. Top with peaches, fold edges over and sprinkle with a little sugar (optional) and the coconut oil.
- Chill 30 minutes.
- Bake for 40-50 minutes or until crust is golden, rotating baking sheets half way through.
Between the Strawberry Rhubarb Galettes and these, I think they are becoming a favorite summer treat in our family. It takes me back to when meals took a bit more time to prepare and centered around fresh, local ingredients. Farm-to-table is becoming my new favorite motto.
Until Next Time Be Whole and Be Fit
Do you like peaches? What’s your favorite way to use peaches?