This peach chutney galette has all the flavors of a classic peach pie, plus the pop of fresh ginger, apple cider vinegar and spice.
I love chutneys and find that just about any fruit can be made into one. Each chutney is a balance of sweet, sour, savory and spice with endless variations. When it comes to the ways you can eat or serve it, a few that come to mind are:
- Add it to a chicken sandwich
- Serve with cured meats & cheese
- Serve on the side with empanadas or meat pies
- Eat it with any cooked pork meal
- Serve with grilled sausages or roasted poultry
- Serve it with pate
- As a topping for warm Brie cheese
- Mixed into Greek yogurt
- Puree it & use as a dipping sauce
- Served on a burger
Peaches are one of those fruits that make their way into summer chutneys so why not put some in a galette and see what develops?!
Peach Chutney Galette
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
In a saucepan over medium heat, add apple cider vinegar, brown sugar, ginger, star anise, cloves, pepper, cardamom & sea salt. When mixture starts to bubble, fold in about 2 cups sliced peaches. Bring the mixture to a boil; turn down heat to a lively simmer. Cook, stirring often, 20-30 minutes, or until mixture has thickened enough to easily coat a spoon. Set aside to cool.
When chutney is cooled, preheat oven to 350 F. On a large sheet of parchment paper, roll or press out chilled pastry into a 12-inch circle.
In a large bowl, stir to combine remaining peaches, cooled chutney, 1/4 cup sugar & cornstarch.
Spread mixture evenly over dough, leaving a 1 1/2-inch border. Gently fold pastry over peach chutney filling, pleating to hold it in. Brush with egg wash (if using); sprinkle with sugar.
Bake 35-45 minutes until filling bubbles up & crust is golden. Chill at least 2 hours to prevent the filling from running out. Serve as is or with a scoop of vanilla ice cream.