Rustic White Peach, Blueberry and Basil Skillet Galettes
If the thought of making pie freaks you out, but you really like pie, then try making these super easy rustic white peach skillet galettes with blueberry and bail. Better than pie because there is no freaking out involved. At least for me there wasn’t.
How CUTE are the mini skillets? I totally freaked out in a good way when I saw these at World Market and had to have them. I bought them so long ago too and finally found the perfect recipe for them with these white peach skillet galettes. I have many more plans for these mini skillets. For some reason anything made mini is that much more awesome. At least that seems to be the consensus.
Speaking of freaking out, I know its middle of August, and Halloween and Christmas items are already out on the shelves in stores, but I saw these items in a local store in the beginning of July!!! I am NOT READY for fall. Fall items were on sale when 4th of July items were on clearance BEFORE the 4th. I was freaking out. You know, they might as well just keep the winter holiday items up year round. They put items out on shelves earlier and earlier each year it seems so it just makes sense to keep up year round. Less of us would freak out when we see it up year round. I refuse to buy my beloved single bag of Candy Corn ( I know, gross, but I like them) until Oct 1. When they are on clearance…
Along the lines of fall being out already and me freaking out about those, my first born will be entering Kindergarten in a few weeks. Am I freaking out? You bet. Time flies as you get older but why does having kids seem to make it fly by that much faster? I try to blink less, but that isn’t the best idea when living in a desert. It dries out my eyes pretty quickly. So instead of blinking less, I freak out about time flying by. And my baby entering Kindergarten. I promise I won’t cry her first day. At least not in front of her. And my other daughter is starting pre-school. AUGH where does the time go??
So these were actually planned for a few weeks ago, when I was doing my white peach, blueberry and basil week. Which extended to two weeks and, is, well, now finishing a couple weeks later with these skillet galettes. I have an issue with planning and scheduling and organizing posts for my blog. The idea of an editorial calendar freaks me out a little. I can’t plan anything months ahead of time let alone weeks. Or days for that matter. Too many variables in my life, things come up, plans change.
My kids are young and demand a lot of my attention and rightfully so. My husband ends up picking up extra shifts at work or stays late and then ends up sleeping in the next day. Plus it is summer, which is flying by at an alarming rate and I am trying to enjoy these last days of summer before school starts. Its 108 in Vegas for a few days, hot summer weather. No signs of fall are even remotely close. Which is fine with me. I could easily live an endless summer. One with galettes with juicy white peaches, yummy sweet blueberries and garden fresh basil. Oh and topped with ice cream too.
Maybe this is why I am ok with posting this recipe now when others are already starting to pin recipes with pumpkins and apples. I have even seen a few bloggers already mention making Thanksgiving recipes! I can’t. I just can’t. It’s still summer! The thought of making fall recipes right now, you guessed it, freaks me out. Our farmers markets are still full of peaches and plums all the best of summer fruits. Stone fruits. I look forward to summer fruits and berries. Blueberries are by far my family’s favorite. My kids can eat them by the pound. And they are still being sold here which means happy kids. So don’t make my summer even shorter by trying to rush fall. I am not ready to say ” see you next year” to summer.
Summer on a plate. With a scoop of ice cream. And as a bonus – I made them gluten free.
- For the Galette Crust:
- 2 cups gluten free AP flour mix (I use my own mix found HERE
- ¼ tsp sea salt
- 4 Tbsp granulated cane juice (aka unrefined sugar) ( I use Zulka
- 1 ¾ sticks very cold organic butter (7 oz) cut into small pieces (I use Straus
- 2-4 TBSP ice cold sparkling water
- 2 firm white peaches, sliced and pit removed
- 1 ½ cups fresh blueberries
- 1/3 c loosely packed basil, sliced thin
- 4 tbsp peach simple syrup, divided
For the crust before baking
- 2 tbsp peach simple syrup**
- 4 tbsp turbinado sugar
To make the Crust
- Combine the flour, salt and sugar in a food processor and pulse. Keeping the food processor running add in the cold butter a couple pieces at a time and mix until its very crumbly and resembles sand. Stop the processor and scrape down the sides. Then pulse again while adding 1 TBSP of water at a time until the dough comes together. You may not need to you all the water.
- Remove the dough from the processor and knead slightly on a lightly floured surface (with gluten free flour). Divide into two balls and slighty flatten each into a disk. Wrap tightly into plastic wrap and chill for at least 20 minutes.
For the filling:
- While the dough is chilling in a medium bowl combine the peach slices, blueberries and sliced basil. Add 2 TBSP of the peach syrup and stir gently to combine.
Preheat the oven to 375 DEG f.
- When the dough is chilled, using only one at a time keeping the other chilled, lightly dust your surface with gluten free flour and roll out to a 10” circle. It doesn’t have to be perfect. Gently lift the dough and lay over one of the mini cast iron skillets allowing the edges to hang over the sides. Gently press the bottom of the dough into the skillet. Repeat with the other dough and skillet.
- Divide the peach mixture between the skillets and pour 1 TBSP of the remaining peach syrup over them. Fold the edges of the dough over part of the peach filling, overlapping each section to form a rough edge. If the dough tears a little that is fine, it is supposed to be more free-form than a pie. Brush the edges of the dough with 1 TBSP of peach syrup for each tart and sprinkle generously with the turbinado sugar. Place the skillets on a baking sheet and bake for 35 min. Let cool slightly before slicing and serving to allow the juices to settle, being careful as the skillet will remain hot, especially the handles. Serve warm with vanilla ice cream.
- Rustic White Peach, Blueberry and Basil Skillet Galette www.PineappleandCoconut.com
- Galette dough Rrecipe adapted from America's Test Kitchen
** You can make the peach simple syrup ahead of time to save time when making the galettes or make it while the dough is chilling.
You can make this with regular all purpose flour too. Just use the same about of cups of flour.
- 1 large ripe white peach
- 1 cup sugar ( I use Zulka
- 1 cup water
Warm white peach skillet galettes, melty ice cream. So good. And as easy as pie. Actually, way easier.