Mini Peach Galettes With Cardamom and Goat Cheese
Rustic free-form tarts with buttery, flaky pastry crust filled with spiced peaches, tangy goat cheese, and jam. The cardamom adds warmth and complexity to fresh summer fruit, while the cultured butter creates a tender, shatteringly crisp crust. Serve warm with whipped cream or vanilla ice cream for an elegant yet approachable dessert. This version uses fresh goat cheese to balance the stone fruit's sweetness and jam's intensity, perfect for summer entertaining or a sophisticated weeknight treat.
Ingredients
- 10 tablespoon ice-cold water
- 1 tablespoon apple cider vinegar
- 2 ⅝ cup all-purpose flour, 340gwhole wheat pastry flour7/8:1grain
may have slightly less flaky texture
- 1 tablespoon granulated sugar
- 16 tablespoon Vermont Creamery Cultured Butter with Sea Salt, 226g, cut into piecesregular cold butter1:1dairy
cultured butter adds tang; use unsalted if substituting
- 4 medium peaches, about 1 pound, sliced 1/2-inch thick
- 3 tablespoon granulated sugar, plus more for sprinkling
- 2 tablespoon all-purpose flourwhole wheat pastry flour7/8:1grain
may have slightly less flaky texture
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cardamom
- ½ teaspoon vanilla extract
- ¼ cup peach or apricot jam, plus more for brushing, optional(optional)
- 4 ounce Vermont Creamery Fresh Goat Cheese, softened
- 1 egg null
Instructions
- 1
Combine ice water and apple cider vinegar in a measuring cup.
- 2
Mix flour and sugar in a large bowl. Add cold butter pieces and toss to coat, then press each piece into thin shards using your fingers, keeping butter pieces separate and flour-coated. Work quickly to prevent butter from softening. If butter gets too soft, refrigerate the bowl briefly.
- 3
Sprinkle water-vinegar mixture over flour and gently stir with a fork or hands until shaggy dough forms. Add more cold water teaspoon by teaspoon if needed until dough holds together when squeezed.
- 4
Knead dough a few times in the bowl, then form into a large ball. Divide into two pieces and shape each into a disk about 1 inch thick.
- 5
Wrap disks in plastic wrap and chill for at least 2 hours, up to 2 days.
- 6
Heat oven to 400F and line two large rimmed baking sheets with parchment paper. Whisk egg with 2 teaspoons room-temperature water to make egg wash.
- 7
Combine peaches, sugar, flour, lemon juice, cardamom, and vanilla in a large bowl and stir gently.
- 8
Mix peach jam and softened goat cheese together in a small bowl.
- 9
Working with one dough disk at a time, divide into thirds and gently shape each into a round. Roll each piece on a lightly floured surface into a roughly 8-inch circle and transfer to prepared baking sheet.
- 10
Spoon about 2 tablespoons of goat cheese mixture into the center of each dough round, leaving a 1-inch border. Top with 1/6 of the peaches. Fold dough edges up and over fruit and press gently to seal.
- 11
Refrigerate first sheet pan while preparing remaining galettes with second dough disk. Refrigerate second sheet if dough is soft or warm.
- 12
Remove sheet pans from refrigerator. Brush top of each galette with egg wash and sprinkle with sugar.
- 13
Bake until crust is deep golden-brown and fruit juices bubble, rotating pans halfway through, about 35 minutes.
- 14
Cool slightly before serving. Brush warm galettes with additional jam.
- 15
Serve warm with whipped cream or ice cream if desired.
Tips
Keep all ingredients and equipment cold when making the crust. Work quickly and refrigerate the dough bowl if butter starts to soften. Cold butter creates the flaky layers that make galettes special.
Don't skip chilling the filled galettes before baking. This prevents the dough from shrinking excessively and helps the butter layers puff up for a more tender crust.
Rotate the baking sheets halfway through baking to ensure even browning. Watch for deep golden color and bubbling fruit juices to know when galettes are done.
Good to Know
Store cooled galettes in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Do not freeze unbaked galettes after assembly as filling may separate.
Prepare dough disks up to 2 days in advance and refrigerate wrapped. Assemble galettes up to 4 hours ahead and refrigerate on baking sheet before baking. Bake fresh to serve warm.
Serve warm or at room temperature with whipped cream, vanilla ice cream, or creme fraiche. Pairs well with iced tea, lemonade, or light white wine.
Common Mistakes
Do not overwork the dough to avoid developing gluten, which toughens the crust and reduces flakiness.
Do not let butter get soft or melty to avoid losing the distinct butter shards that create layers in the crust.
Do not overfill galettes to avoid fruit juice leaking out during baking and soaking the crust.
Do not skip the second chill before baking to avoid excessive shrinkage and spreading of the pastry.
Substitutions
Dairy-Free Swaps
cultured butter adds tang; use unsalted if substituting
ricotta is milder, mascarpone is richer
General Alternatives
FAQ
Can I make these galettes ahead and freeze them?
Freeze unbaked galettes on the baking sheet, then transfer to a freezer container for up to 1 month. Bake directly from frozen, adding 5-10 minutes to baking time. Baked galettes don't freeze well as the crust becomes tough.
What if my dough is too sticky or dry?
Too sticky: refrigerate the dough for 15-30 minutes. Too dry: add cold water 1 teaspoon at a time until dough just holds together. The dough should be shaggy, not smooth.
Can I use store-bought pie dough instead?
Yes, though homemade cultured butter dough has superior flavor and texture. If using store-bought, divide each disk into three pieces, roll into 8-inch circles, and follow filling and baking instructions as written.