Perzik Galette met tijm gebaseerd op “The Chef Show”
The new netflix series “The Chef Show” inspired me for this incredible tasteful peach galette with thyme. A personal twist on radio host “Evan Kleiman” who made the peach galette in honour of culinary journalist Jonathan Gold. In the “Chef Show” Roy Choy and Jon Favreau focus on cooking techniques while meeting and talking to guests. It’s starting slow but when David Chang and ultimately BBQ Pitmaster Aaron Franklin show up, you just know it will give some sparks. Have you seen the series? Curious to hear your thoughts! I have a rather double feeling about it. If you didn’t! Make this Peache Galette, put on netflix and scoop a ball of ice to serve with this delicious cake while watching! Have fun.
Disclosure: This post contains affiliate links. All opinions shared are my own.
A summer dessert from the BBQ! Perfectly possible! Moreover it’s a delight! For this peach galette I’ve been inspired by “The Chef Show” by Roy Choy and Jon Favreau. Warning: If you start eating this galette with a scoop of ice you’ll never stop until it’s gone!
- 130 gr. flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 120 gr. cold butter
- 60 ml ice water
- 4 peaches in thin moons
- 2 Tbsp granulated sugar
- 1 tsp flour
- 1 tsp orange lemonade (Italiamo or other brand if not available)
- 2 twigs thyme leaves only
- 1/4 tsp salt
- 2 Tbsp butter
- 1 egg
- 2 Tbsp milk
- 2 Tbsp granulated sugar
- 1 twig thyme
- 4 scoops vanilla ice
Put the flour in a deep bowl together with the salt and sugar. Add half of the cold butter while leaving the other half in the refrigerator as long as possible. Crush the butter with a fork until it’s forming small particles (pea sice) and add the other half of the butter. Repeat this step. Add the ice cold water 1 Tbsp at the time while kneading until you get a nice dough like texture.
Ball it up and smash it into a disc from about 2 to 3 cm. thick.
Put the dough back in the cooler for at least one hour.
While the dough is resting you can preheat the BBQ for an indirect session at 220°C. Put a pizza stone in the BBQ to preheat. When using a kamado BBQ you need to add the platesetter to create an indirect fire. For pellet BBQ’s you don’t. Make sure to get the temperature stable for at least 15 min. before you start baking the pizza.
Slice the peaches and add them to a bowl. Add the sugar, flur, thyme leaves, orange lemonade and a touch of salt. Cover all peaches with this “marinade”.
Remove the dough from the refrigerator and roll it out till you get a thin crust. Place the peaches on top of the dough starting about 4 cm from the outside of the bottom. Make sure every peach is covered slightly by the following and work on till you reach the middle. Fold over the edges of your cake bottom.
Mix the egg with some milk and baste the fold over dough with it. Sprinkle with some granulated sugar for a nice crust.
Put the peach galette on the Pizza stone and bake it lid closed for about 20-30 minutes.
The peach galette is ready as soon as the peaches start to bubble and the dough gets a golden brown tan.
Put aside for about ten minutes to let slightly cool down and serve with a cold scoop of vanilla ice topped with some fresh thyme.
Recipe based on : https://www.chefsouschef.com/peach-galette/