Peach Galette

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Peach Galette

Ingredients

For the Galette Crust:

1 1/3 cup all-purpose flour, measured correctly by spooning and leveling

1 Tbsp granulated sugar

1/2 tsp fine sea salt

8 Tbsp unsalted butter, very cold

6 Tbsp ice water, or add to desired consistency

1 egg, beaten for egg wash

1 Tbsp coarse sugar

Peach Filling:

1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe

1/4 cup granulated sugar

1 Tbsp all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp pure vanilla extract

1/2 Tbsp unsalted butter, cut into small pieces Instructions

How to Make the Crust:

In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.

Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.

Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

How to Assemble the Peach Galette:

Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling. In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.

Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.

Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

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