Sugar Free Peach Galettes | Holiday Baking #Recipes

Peaches grace our table year-round, (thanks in good part to our canning efforts,) and I find they are always a welcome treat at holiday gatherings.  I’ll often serve peach cobbler, but if I’m looking for a healthier treat, this Sugar Free Peach Galette recipe does the trick.

It’s easier to put together than a traditional pie and makes a terrific after-dinner or brunch treat.  You can even serve it up for a holiday breakfast.  There’s no fear of having leftovers, either, as it’s always a crowd-pleaser, so be sure to make plenty!

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Sugar Free Peach Galettes

Ingredients

• Pie Dough Ingredients
• 2 cups all purpose flour (may also use wheat flour, if preferred)
• ¾ cup unsalted butter, cut up into cubes
• ½ tsp salt
• ⅓ cup cold water
• Filling Ingredients
• 3-4 peaches, peeled, pitted and sliced
• ¼” thick 2 tbsp honey
• 1 tbsp lemon juice
• zest of 1 lemon

Instructions

1. Begin by preparing your dough. In a large bowl or food processor mix the flour and salt, slowly adding the butter cubes to the mixture. When all the butter has been added, add the cold water a couple tablespoons at a time. Mix until a soft dough ball is formed.
2. Drop dough ball onto a 12 inch long piece of wax paper. Use another 12 inch long piece of wax paper to place over the top of the dough ball and slowly press down onto the dough till it forms a large disc that is about ½” thick. Place dough in the refrigerator for a half hour to an hour.
3. Prepare your peaches. Add peaches and honey to a bowl, making sure the peaches are evenly covered with honey. Finely grate the zest of one lemon and add it to the bowl along with the lemon juice. Mix well.
4. Remove the dough from the refrigerator after one hour and cut the disk into six equal pieces. Lightly flour a work surface and roll each piece of dough into a small ball. Each dough ball needs to be then rolled out into a dough round that is about ⅛” thick. Stagger 3-4 galette rounds on a well greased baking pan– they won’t all fit initially, but after the next step you will be able to add the remaining rounds to the same tray.
5. Spread peaches into the center of the dough rounds. Fruit can either be spooned onto the dough or you can arrange the peaches so that the slices are displayed in a star pattern. Fold the edge of the dough over the very edge of the fruit and then pleat the dough all the way around the galette, making sure each pleat goes covers a little of the preceding pleat so that the dough sticks to itself.
6. Repeat for the remaining galette rounds till all the dough and fruit has been used up. Place baking tray in the refrigerator for 30 minutes to chill.
7. Preheat your oven to 400 F. Remove galettes from the fridge and bake for 35-40 minutes until crust is slightly browned and fruit is tender but not discolored. Remove from oven and cool galettes. Enjoy!

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Ingredients

Pie Dough Ingredients

2 cups all purpose flour (may also use wheat flour, if preferred)
¾ cup unsalted butter, cut up into cubes
½ tsp salt
⅓ cup cold water

Filling Ingredients 

3-4 peaches, peeled, pitted and sliced
¼” thick 2 tbsp honey
1 tbsp lemon juice
zest of 1 lemon

Begin by preparing your dough. In a large bowl or food processor mix the flour and salt, slowly adding the butter cubes to the mixture. When all the butter has been added, add the cold water a couple tablespoons at a time. Mix until a soft dough ball is formed.

Drop dough ball onto a 12 inch long piece of wax paper. Use another 12 inch long piece of wax paper to place over the top of the dough ball and slowly press down onto the dough till it forms a large disc that is about ½” thick. Place dough in the refrigerator for a half hour to an hour.

Prepare your peaches. Add peaches and honey to a bowl, making sure the peaches are evenly covered with honey. Finely grate the zest of one lemon and add it to the bowl along with the lemon juice. Mix well.

Remove the dough from the refrigerator after one hour and cut the disk into six equal pieces. Lightly flour a work surface and roll each piece of dough into a small ball. Each dough ball needs to be then rolled out into a dough round that is about ⅛” thick. Stagger 3-4 galette rounds on a well greased baking pan– they won’t all fit initially, but after the next step you will be able to add the remaining rounds to the same tray.

Spread peaches into the center of the dough rounds. Fruit can either be spooned onto the dough or you can arrange the peaches so that the slices are displayed in a star pattern. Fold the edge of the dough over the very edge of the fruit and then pleat the dough all the way around the galette, making sure each pleat goes covers a little of the preceding pleat so that the dough sticks to itself.

Repeat for the remaining galette rounds till all the dough and fruit has been used up. Place baking tray in the refrigerator for 30 minutes to chill.

Preheat your oven to 400 F. Remove galettes from the fridge and bake for 35-40 minutes until crust is slightly browned and fruit is tender but not discolored. Remove from oven and cool galettes. Enjoy!

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