Sweet Peach and Savory Beet Jam Galette
peach and beet jam galette recipe
My relationship with baking is pretty limited, which is why I was relieved when I found this no-nonsense recipe for a galette. Galettes are simply beautiful, free-form, rustic French tarts that call for little effort but become the highlight of your summer barbecues.
What I love about galettes is that you can add any hodge podge of ingredients, throw them in a quick, 3-ingredient crust, and you have yourself a fancy dessert, breakfast or midday snack. These can lean, sweet or savory, but I decided to try a combination that could marry both sides.
Last week’s visit to the Old Beach Farmer’s Market sparked my craving for a galette, and here’s what I have to show for my bounty: a roasted beet, caramelized onion, grilled balsamic peach galette.
You'll find the grilled balsamic peaches leave a smoky essence that is otherwise nonexistent throughout the rest of the galette. The sweet flesh of the peaches against the mashed texture of the golden beets and caramelized onions make for one rich bite of summer. You might be questioning my choice of beets, but they add an earthy succulence that's also a faint sweet, creating an irresistible “jam.” If you'd like a sweeter presence like me, add sugar to the beet and onion mixture or drizzle honey on top before diving in. I went for the latter and all was right with my galette.
With a rewarding gorgeous dessert comes some preparation. I recommend splitting up the time in the kitchen and roasting the beets a day ahead. I typically use this method.
Yield: 1 large galette
2 cups flour
Pinch of salt
1 1/2 sticks of butter + a sliver of melted butter for basting
5 small roasted golden beets, peeled (or when mashed 2 ½ cups)
1 medium spring onion, sliced
a drizzle of olive oil for onions
a pinch of sugar
½ tsp cinnamon
2 ripe peaches, halved and pitted
balsamic vinegar for basting peaches
Preheat oven to 400 degrees.
Make dough for crust. I followed Food52’s recipe here.
While the crust is chilling, baste peaches generously with balsamic vinegar, and grill for about 3–4 minutes on each side on medium heat. When done, rub away the skin, slice in wedges and set aside.
Caramelize onions. Heat a generous amount of olive oil in a pan on medium low heat, place the onion slices into the pan and cook for about 30 minutes, stirring every couple of minutes so as not to burn them. At this point, they will become slightly browned and wilted. Sprinkle a pinch of sugar, and drizzle a little balsamic vinegar over the onions. Cook for another 10 minutes, stirring throughout the time.
Toss caramelized onions with mashed beets, and add cinnamon. If you’d like to add sugar, now’s the time. One or two tablespoons should do the trick. Set aside.
Retrieve crust from refrigerator, roll out to about ⅛ inch thick and carefully place on a parchment paper-lined pan. Fill the crust with beet and onion mixture, leaving about one to inch-circumference around the crust, then fan the grilled peaches on top. Fold up crust, pinch the edges tight, brush the sides with melted butter and sprinkle sugar on the edges. Bake for 45 minutes, and rotate halfway through to brown crust evenly.
Carefully slide galette off of parchment paper and onto a wire cooling rack until cooled completely.