- I'm gonna show you one of the easiest summer desserts,
and you can use just about any fruit on this.
Check this out.
(bouncy music)
(Natasha laughing loudly)
Hey, everybody, it's Natasha, NatashasKitchen.com,
and that was my adorable little assistant.
Seriously, though, you can put just about any fruit in this,
whether it's cherries
or apricots, strawberries, blueberries.
It is so versatile, and I'm totally craving this.
So let's get started.
(Natasha drumming loudly)
If you haven't already,
make sure you subscribe to our channel.
And when you do, click that little bell icon
so you'll get notifications every time we post a new recipe.
Also, we're playing a game.
Let me know if you can spot Sharky somewhere in this video.
I think we've gotten him hidden pretty well.
(Natasha laughing loudly)
All right, let's get started.
Because the dough needs time to chill,
we're gonna make that first.
You can either use a food processor or just a mixing bowl.
When making this in the food processor,
combine 1/3 cups of flour, a table spoon of sugar,
and half a teaspoon of salt.
Pulse those together.
Now we're gonna add eight tablespoons
of very cold unsalted butter.
You wanna dice that butter up into about half-inch cubes
then add it to the bowl of your food processor.
Pulse that about 8 to 10 times
until you see pea-sized pieces of butter.
Once you see those coarse crumbles,
start adding your iced water.
The goal is to keep the mixture cold
so I literally have a cup full of water and ice cubes.
Add a little bit of water at a time,
and I used a total of six tablespoons of iced water.
Pulse between each edition of iced water
and just continue pulsing
until the dough starts to clump together.
That's when you know it's ready.
Another way to test is if you turn off the food processor
and clump the dough together between your fingertips,
it should stay together.
Now you can absolutely make this
in a mixing bowl using a pastry cutter.
Cut the butter into the dry ingredients
until pea-sized crumbs form.
Then add your iced water the same way using a spatula
to mix it in and continue adding it
until you can press the dough together
between your fingertips and it starts to form into a dough.
Dump that out onto a clean work surface
and knead it together gently to form a disc.
I find my bench scraper to be very helpful in this process
to kind of pull the dough together.
This is one of my favorite kitchen tools,
and I will link to it in the notes.
You don't wanna overwork the dough,
just pat it into a disc,
then cover with plastic wrap
and refrigerate for at least an hour or up to three days.
That's right, it's a make-ahead recipe.
And of course, I have one here that I made earlier
that's chilled and ready to go.
At this point, you'll wanna preheat your oven
to 425 degrees Fahrenheit.
Transfer the dough to a floured sheet of parchment paper,
and add a little sprinkle of flour on top
just to keep the rolling pin from sticking to the dough.
(Natasha laughing loudly)
Roll that out into a 12-inch diameter circle,
and it doesn't have to be a perfect circle.
(bouncy music)
All right, once we have that rolled out,
we're gonna slide it with the parchment paper
onto a baking sheet.
Refrigerate the dough while you're making your filling.
It's super important to keep the dough cold
so that the butter doesn't ooze out while it's baking.
Now the peach filling is easy-peasy.
In a small mixing bowl,
combine 1/4 cup of sugar, a tablespoon of flour,
and half a teaspoon of ground cinnamon.
Whisk that together until it's combined.
Now, you'll love that you don't even have
to peel the peaches.
You'll need three to four medium peaches or about one pound.
Cut the peach in half to remove the pit,
then slice the peach into half-inch thick slices.
You'll wanna use peaches that are ripe but not too squishy,
and sweet summer peaches are the best for a peach galette.
Add those sliced peaches to a mixing bowl
and top them with that sugar flour mixture
that we made earlier.
Also, add half a teaspoon of vanilla extract,
and stir that together until the flour is incorporated
and it starts to look a little syrupy.
Now our filling is done,
and we're gonna make our egg wash real quick.
Just beat together one large egg, and that's it.
We wanna have everything prepped and ready to go,
keeping our pastry dough in the refrigerator
for as long as possible.
(bouncy music)
All right, pull that pastry dough out of the fridge.
It should feel nice and cool at this point.
And we're gonna arrange the peaches over the dough.
I like to arrange the peaches in circles,
working from the outside in,
and make sure you leave a two-inch border of dough.
You'll need to overlap those peaches
to fit as many as you can.
Also, if you see a lot of peach juices
at the bottom of the bowl,
you're gonna wanna discard that,
otherwise your galette might overflow.
You can also just dump the peaches into the center
and spread them around evenly,
but I think it looks so pretty to arrange them
in rings like this.
(bouncy music)
Once all of the peaches are on,
we're gonna rinse our hands real quick
and use that parchment paper
to help you fold the dough flaps in over the peaches.
Pinch the overlapping edges together to form a nice seal.
And if you see the dough break anywhere, try to patch it up.
This will help keep the juices from oozing out.
However, sometimes they will inevitably ooze out,
and that's not such a bad thing.
That's part of why we have that parchment paper
to catch any leaks and make cleanup easier.
Now generously brush the edges of the pastry
with that egg wash that we made earlier.
The egg wash will help your crust form
a beautiful golden brown color in the oven.
Last but not least sprinkle some coarse sugar
over the top of your galette.
Now dot the top of the peaches
with half a tablespoon of unsalted butter
and bake in the center of your preheated oven
at 425 degrees Fahrenheit for 25 to 30 minutes
or until the crust is golden brown
and the peach juices are syrupy.
(bouncy music)
Whoa, I am so excited.
And my kitchen smells so good like a bakery.
Oh, but this tastes so good.
And you wanna let it rest like 10 to 15 minutes
once it comes out of the oven
just to give those juicy bubbly juices a chance to set
at least a little bit,
and you also don't wanna burn your mouth.
But as soon as it's cool enough to eat,
slice it up and enjoy.
So that's what we're gonna do
because I'm not patient enough.
(Natasha laughing loudly)
All right, I'm just gonna go for it.
Take a look at this.
(bouncy music)
All right, here we go,
the moment I've been waiting for.
Oh, and look at that center.
It really is like everything we love about peach pie,
but it's so much easier.
A galette is really the easiest kind of pie.
Okay, here we go.
Get a big slice of that.
Okay, and ooh, I do love to serve this with ice cream,
so I'm gonna have my chef assistant come out here
and give us some of our favorite vanilla ice cream.
(Natasha laughing loudly)
All right, how many scoops for you?
Look at that.
Look how pretty that is.
Are you excited? - Mm.
- Mm, okay, here we go.
- One! - Let's get one big one.
How about that?
- Yeah! - Yeah.
Okay, one big beautiful scoop of vanilla bean ice cream.
I love the little flex of vanilla bean in there.
All right, here we go.
Let's scoot that over just a little bit.
All right, and it's nice if you can get it
onto the galette while it's still a little bit warm
so that it kind of melts over the peaches.
Oh, it's such a treat.
Here we go.
I love this in the summer with a scoop of ice cream.
It's the best.
Okay, who's excited?
(Natasha laughing loudly)
She looks excited.
Okay, we're gonna dive right into this here.
I'm gonna give you the first bite, okay?
- [Girl] I need all the peaches first.
- You want all the peaches first?
Okay, so let's get you a peach
and some ice cream,
a little bit of everything.
Okay, here we go.
Okay, it's a big bite,
hopefully, no ice cream headache.
(Natasha laughing loudly)
That's a big bite, that's a lot of ice cream.
(Natasha laughing loudly)
What do you think, what do you think?
What's the review, what's the review?
Two thumbs up, you saw it.
(Natasha laughing loudly)
- Smash the like button. - All right.
- Smash that like button,
you heard the girl.
(Natasha laughing loudly)
You're the cutest.
Give me five, all right.
I gotta have you on the show more often, fist bump.
(Natasha laughing loudly)
All right, enjoy your pie, sweetheart.
I hope you guys love this.
I hope it becomes a new favorite summer dessert for you.
Let me know what you put into your galette,
and we'll see you on the next episode
of Natasha's Kitchen, say bye.
- Bye-bye.
I think you need to zoom out 'cause I'm gonna measure this
and you won't even see it on a vertical screen.
- Excuse.
(Natasha crackling loudly)