School is set to start next week for my kids, so I guess that marks the official end of summer. But just because summer is over doesn’t mean that my favorite summertime fruit is all gone. Instead, I just picked up another box of hand picked fresh peaches this past weekend, and now have to find a way to eat them all! Or maybe I should work on my sharing skills.
If you’ve been reading this blog for any length of time, you already know that I’m a big fan of using Einkorn flour whenever possible, due to what I believe is it’s healthier nutrition and gluten profile when compared to modern wheat, of which I am no fan at all. So why not combine my love of peaches with Einkorn flour?
My solution to this combination of peaches and Einkorn flour came together when I decided to make a fresh peach galette, which is basically a pie, but much less fancy and way easier to assemble! Maybe it’s more like an open faced pie, if that makes sense, and you can find recipes all over the internet for all kinds of galettes, both sweet and savory. Today, I’m going with sweet.
What I couldn’t find on the internet was a good recipe for a peach galette using Einkorn flour, since I try my best to avoid modern wheat whenever possible. But there were enough recipes to review that I felt pretty secure that I could make the switch on the fly at home, and create my own recipe.
Also in deference to my own dietary preferences, I dropped the sugar amounts that I saw on almost every recipe that I viewed. And given that my recipe comes in at almost 350 calories per slice, I am sure that a few other versions that I saw must be weighing in at 500 calories, give or take.
But one item I definitely didn’t reduce was butter! I love my butter. However, as always, I did make sure to use the highest quality butter that I could, made from the milk of cows grazing naturally on pasture, not from cows that are medicated, confined and mistreated on a concentrated animal farming operation.
And the best part of this recipe? Besides the taste? It works with just about any fruit, not just peaches! Want to go with blueberries? Great! Plums? Awesome! Nectarines and blackberries? Well, I think you get the idea.
Einkorn Flour Galette
Ingredients
Crust
- 3 cups Einkorn all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 stick butter cut into small pieces
- 2 eggs
- zest from 1 lemon
- juice from 1 lemon
Filling
- 4 cups fruit
- 1/2 cup sugar
- pinch of salt
- juice from 1 lemon
- zest from 1 lemon
- 3 tablespoons cornstarch
For Crust Before Baking
- 1 tablespoon butter
- 1 tablespoon sugar
Instructions
- Either by hand or with a food processor, combine all of the dry ingredients in a bowl and mix
- Add the eggs and combine again
- Add cold butter in small pieces and combine until the mixture resembles course sand or small pebbles
- Remove the dough from the food processor, and press together into a large tight ball, and then flatten into a thick disc
- Wrap this disc in plastic wrap and place in refrigerator for at least an hour or two
- While dough is chilling, chop peaches until you have about 4 cups of small chunks, peeling the peaches is optional in my house
- Once chopped, add sugar, salt, lemon juice, lemon zest and cornstarch to peaches and mix well
- When ready to assemble, preheat oven to 400 degrees
- Roll dough out on parchment paper into a large circular shape, perfection is not necessary
- If dough gets warm and sticky while rolling out, place back in refrigerator for 15 minutes
- Pour peach and sugar mixture into the middle of the dough in a mound
- Roll the dough back up towards the middle, covering some, but not all, of the fruit mixture
- Brush 1 tablespoon melted butter on crust and sprinkle 1 tablespoon sugar on as well
- Bake in the oven for about 35-45 minutes until crust is nicely browned and juices are bubbling, turning as necessary to avoid hot spots
- Tastes great both warm or cold
Nutrition
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