Of all the French desserts, one of my favorites is the rustic French galette And little says Texas as loudly as icy cold limey margaritas or Hill Country peaches. So it seems like a no-brainer for a French-Texan to come up with the Margarita Peach Galette, right?
Particularly if you are close enough to the Texas Hill Country to get really fresh peaches in season, this peach galette is a dessert you need to try.
A “galette” is a rustic French pie that is baked on a parchment-lined baking sheet rather than in a pie plate. By it’s essence it is an imperfect shape–sometimes round-ish and sometime retangular-ish. The shape is up to the baker.
With this tequila-infused peach galette, just like with all galettes, you want to be sure you leave enough dough on the edges to fold over the fruit to create a seal so the juices do not drool out while the galette cooks. And you might want to make sure the peach layers are slightly thicker on the edges so it balances the double-layer of the crust when the fold is.
Remember, this is a dessert that comes out of country cooking in France. It is intended to be rustic. Not perfect.
The perfection of a galette is the taste.
And for the Keto-inclined, if you are fully fat-adapted, this dish is not likely to kick you out of ketosis for more than a day. And it may not kick you out at all.
This recipe contains no gluten, no grain, and no added sugar.
Be sure to start with my recipe for a Truly Flaky Keto Pie Crust.
Then enjoy the unique flavors of this lovely little dessert!
- good knife
- Wooden Chopping Block
- Medium Bowl
- Rimless Baking Sheet
- Parchment paper
- Pastry Brush
- 1 1/2 Tablespoons Tequila good quality, preferably golden
- 1 Tablespoon Fresh lime juice
- 1 Tablespoon Arrowroot
- 1/2 teaspoon Monk Fruit sweetener
- 2 Large Peaches (up to 6 peaches if they are small)
- 2 Tablespoons Monk Fruit sweetener (additional)
- 1 Tablespoon Heavy cream
- 2 teaspoons Lime zest
- 1 Tablespoon Egg wash (optional for gloss on the crust)
- Preheat your oven to 385F. You want the oven to be fully warmed before you put the galette in to bake.
- Combine the tequila, lime juice, arrowroot, lime zest, and 1/2 teaspoon of the Monk Fruit sweetener in a bowl. Whisk together well. Set aside.
- Slice the peaches to approximately 1/4". Since the galette is by nature a rustic dish, uniformity of the slices is most for visual appeal. The main thing is they are about the same sizes so they cook as evenly as possible.
- Place the peaches in the bowl as you slice them so they can soak in the tequila mixure.
- Put the bowl in your refrigerator and allow the peaches to marinate in the tequila mixture for about 15 minutes. Stir gently a few times if you want to.
- Line your baking tray with a sheet of parchment paper and roll your crust out directly on the paper--unless you have followed directions for my Truly Flaky Pie Crust, in which case you simply remove the already-rolled-out crust from your refrigerator.
- Drain the liquid off of the peaches and place them in an overlapping layer making sure to have a bit more depth on the edges where the crust will overlap. Leave at least an inch of dough on all edges so you can fold the crust over with your hands to seal the edges. (If you have rolled your crust out on the parchment, simply use the parchment to fold the edges over.)
- Use your pastry brush to thinly coat the visible fruit with the heavy cream.
- If you are using an egg was on the crust, rinse your pastry brush, dry it with a tea towel, then apply the egg wash to the crust.
- Sprinkle the entire top with the lime zest. And then sprinkle the entire top with the remaining 2 Tablespoons of Monk Fruit sweeteneer.
- Bake at 385F for approximately 25 minutes. You may need to bake longer, but begin checking at about 20 minutes and keep an eye on it. Remember grain-free flours brown suddenly, not gradually like grain flours.
- Let the galette cool for approximately 30 minutes before serving. You may top with unsweeted whipped cream or with Keto ice cream if you wish. But the delicacy of the flavors is best without toppings.
A momentary note on rolling pins & pastry brushes.
A good rolling pin is super useful in your kitchen. I use the baton style in my kitchen at home, the same style most commercial kitchens and cooking schools use. This French-style rolling pin comes either with straight ends or with tapered ends like mine. You can find a good wooden baton, or French Rolling Pin, on Amazon for about $15-$20.
The marble ones are pretty but I find them heavy and hard to use. The typical American-style with those weird little handles just never worked very well for me. I could never get anything rolled evenly. And I found the handles hard to clean.
But a good wooden baton is light to the hand, easy to control, simple to wash, and gives you the ability to roll anything to a consistent thickness. The added plus is that the wood is quite pleasing to the eye if you happen to leave it out. And, of course, it gives your kitchen that trés French look!
This classic wood French Rolling Pin is available on Amazon–and it happens to be on sale. It’s the classic French design, 100% American-made.
A pastry brush is one of those pieces of equipment that you will wonder how you lived without once you have it in your drawer.
Basically you have a choice of the traditional natural bristle or more modern silicone.
Silcone pastry brushes are much easier to wash than the bristle brushes are. You just toss them in the dishwasher and then take them out and use them again. Tout de suite.
Natural bristle pastry brushes have to be hand-washed with detergent, thoroughly rinsed and pressed back into brush shape by hand.
But there are two big advantages to the natural bristle brushes that may make them worth it to you. They work better than silicone–particularly for delicate things like pastries and breads. You get a thinner and more even coating with the natural bristles than with the silicone. And also, if you take the time to care for them properly, a natural bristle brush will last virtually forever. Silcone brushes have a limited life span because they eventually will fray and break from the heat of your dishwasher.
A lot depends on what kinds of things you cook.
I find I solely use natural bristle brushes for breads and pastries. But I use silicone brushes for spreading barbecue sauces or oils when we are grilling or when basting meat in the oven.
You can get this versatile 2″ boar bristle pastry brush from Carlisle for under $15 on Amazon.
And if you are more geared to quick-clean silicone, you can this set of two silicone pastry brushes from M Kitchen World on Amazon for under $10.
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