In early 2019 I did a very turbulent apprenticeship at a bakery here in Houston that shall remain unnamed. There I discovered that professional kitchens aren’t for me. That’s because the whole hospitality and service industry in the U.S. is trash, but that’s beside the point. I learned how to make a bangin’ galette dough, though. The secret is apple cider vinegar.
- 2 cups unbleached all-purpose flour, plus more for dusting
- 2¼ tsp. kosher salt, divided
- ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
- 1 Tbsp. apple cider vinegar
- 1/4 cup of iced water
- 1 egg for brushing
- 2 tsp. cornstarch
- 1 tsp. finely grated lime zest
- 1 tsp. kosher salt
- ⅓ cup sugar, plus more for sprinkling
- 1 lb. peaches, cut into ¾”-thick wedges
- 1 lb. figs
- 1 Tbsp. fresh lime juice
- 1 tsp. vanilla extract
- 1 tsp. finely grated peeled ginger
- 1 teaspoon of cinnamon
In a large bowl, (with clean hands) mix together 2 cups of flour + the salt. Add the butter in cube sized, mush it together until everything is crumbly and resembles little pebbles. Make sure the butter is still thick and visible.
Drizzle with vinegar and ¼ cup ice water. Keep working the dough gently with your hands just until you have a shaggy dough. Do not overwork the dough. If the butter is melting you’ll know you’re overworking it. The butter must remain chunky.
Turn out onto a work surface and lightly knead until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 2 hours.
Preheat the oven at 400F/204C.
Slice the peaches and cut the figs into quarters. Mix together all of your filling ingredients. Set aside for a minute or two. Roll out your dough into a circle. Arrange your filling mix in the center of the chilled dough (still on the parchment on the baking sheet).
Spread out evenly, leaving a 3″ border. Fold edges of the dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch up with dough scraps and pinch to seal). Brush the dough with egg wash and sprinkle sugar evenly over dough.
Place the galette in the oven and immediately reduce heat to 375°. Bake, rotating halfway through until crust is deep golden brown everywhere and fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving. Recipe has been updated from Bon Appetite’s Peach-Plum galette. For more baked goods, click here.