Peach galette
Peach galette is an easy and delicious summer dessert.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cup all purpose flour (plus more for the surface)
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter cut into cubes
- 3-4 tbsp ice cold water
- 1 egg
- 1 tbsp milk
- 3 cups sliced fresh peaches, sliced into ½ inch wedges (see Recipe Note)
- 3 tbsp packed brown sugar
- 1 tbsp fresh lime juice
- 1 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 2 tsp cornstarch
- pinch of salt
Instructions
- 1
Make the dough
- 2
Whisk together the flour, sugar and salt in a large mixing bowl.
- 3
Add the butter and use a pastry cutter to cut the butter into the flour mixture, until you get coarse crumbs. See Recipe Note.
- 4
Add 3 tablespoons of ice water and use a spoon or a spatula to mix everything together. If you find your mixture too dry, add more water, one tablespoon at a time. At this point, you can use your hands to shape the dough into a ball.
- 5
Place the dough onto a lightly floured surface and use your hands to flatten it into a thick disk. Wrap it up in plastic wrap and place the dough in the fridge for a minimum of 1 hour, and up to 3 days.
- 6
Prepare the peach filling
- 7
In a large mixing bowl stir together the brown sugar, lime, vanilla,, cinnamon, ginger, cornstarch and salt, until combined. Add the peaches and toss gently to combine. Set aside, and if not using immediately, keep in the refrigerator.
- 8
To assemble the galette
- 9
Prepare your baking pan by lining it with parchment paper.
- 10
Remove the dough from the refrigerator and, on a lightly floured surface, roll it carefully into a 12 inch circle. If the dough sticks to your rolling pin dust the surface of your dough and your rolling pin with a bit of flour. Keep in mind that a galette is a rustic desert; you are not aiming to roll out a perfect circle.
- 11
Transfer your dough onto the prepared baking pan.
- 12
Using a slotted spoon place the peach filling onto the center of the dough; you want to leave the excess liquid behind in the bowl. Spread out the peaches with the back of your spoon, leaving a 2 inch space around the edge of the pastry.
- 13
Start folding the edges of the dough over the filling, overlapping it, and pressing gently on the seams to seal them. You will leave much of the peach filling exposed.
- 14
Prepare your egg wash and brush it onto the top of your pastry.
- 15
Preheat your oven to 400 degrees Fahrenheit.
- 16
While your oven is preheating refrigerate your galette for 20 minutes. This will help the galette to keep its shape.
- 17
Bake for 35-40 minutes in the middle rack of your oven until the edges are golden brown and the peach filling is bubbly.
- 18
Remove from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving.
- 19
You can serve your peach galette with some icing sugar sprinkled over top, and with some vanilla ice cream. Enjoy!