Description
A free-form summer peach galette with a buttery, flaky crust and caramelized peach filling – simple to make yet impressive to serve.
Ingredients
Scale
- Pastry Crust:
- 1 1/2 cups all-purpose flour – Look for unbleached flour for better flavor.
- 8 tbsp unsalted butter (very cold) – I recommend using European-style butter for an extra-rich flavor.
- 1/4 tsp salt – Balance enhances the sweetness.
- 1 egg – At room temperature for easy incorporation.
- 1 tsp apple cider vinegar – Helps create a flaky crust.
- 1 tbsp icy water – Only use if necessary.
- Pie Filling:
- 6 large ripe peaches – Juicy, fragrant peaches are key. Don’t skimp here!
- 1 cup sugar – Adjust based on the sweetness of your peaches.
- 2 tsp ground cinnamon – Feels like a warm hug in every bite!
- 1 tbsp cornstarch – Helps thicken the filling.
- 3 tbsp sugar (extra, for sprinkling) – For a sweet crust finish.
- 1 egg (whisked) – This will give your crust a beautiful golden glaze.
Instructions
Step 1: Make the Pastry Crust (15-20 min)
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups flour, 1/4 tsp salt, and 1 tbsp sugar.
- Chef’s Tip: Use a pastry cutter to incorporate the butter more effectively.
- Cut in the Butter: Add 8 tbsp of very cold cubed butter, and mix until the mixture resembles coarse crumbs.
- Visual Cue: It should look like wet sand.
- Add Wet Ingredients: In a separate bowl, whisk the egg, vinegar, and water. Pour this into the flour mixture until just incorporated. Form into a ball and flatten into a disk.
- Common Mistake: Avoid overworking the dough!
- Chill the Dough: Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Pie Filling (10 min)
- Slice the Peaches: While the dough chills, wash and slice the peaches, discarding the pits.
- Chef’s Tip: Don’t be shy with the flavor—slice them thick.
- Mix Filling: In a large bowl, toss sliced peaches with 1 cup sugar, 2 tsp cinnamon, and 1 tbsp cornstarch. Let it sit for a few minutes to develop juices.
Step 3: Assemble the Galette (20 min)
- Preheat the Oven: Set your oven to 425°F (220°C).
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter.
- Chef’s Tip: Don’t stress about making it perfect; rustic is the name of the game here!
- Add Filling: Transfer the rolled dough onto a parchment-lined baking sheet. Place the peach mixture in the center, leaving about an inch of border.
- Fold the Edges: Gently fold the edges of the dough over the filling, creating pleats.
- Visual Cue: The galette should look somewhat like a flower.
- Brush with Egg: Brush the edges with the whisked egg and sprinkle 3 tbsp sugar over the crust and filling.
- Bake: Bake for 35-40 minutes until the crust is beautifully golden and the filling is bubbling.
Step 4: Cool and Serve (10 min)
- Cool Slightly: Allow the galette to cool for at least 10 minutes before slicing. It’s tempting to dive in, but this helps set the juices.
Notes
- For extra flavor: add 1/4 tsp almond extract to filling
- Can substitute 3 cups frozen peaches (do not thaw)
- Perfect with vanilla ice cream or whipped cream
- Dough can be made 2 days ahead or frozen for 1 month
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg