Peach Galette
A delightful rustic dessert that celebrates summer peaches with a buttery, flaky crust, perfect for any occasion.
Servings: 8 servings
Calories: 230kcal
Ingredients
For the crust
- 1 1/3 cup all-purpose flour The foundation of your crust, light and fluffy.
- 1 Tbsp granulated sugar Adds a hint of sweetness.
- 1/2 tsp fine sea salt Balances sweetness.
- 8 Tbsp unsalted butter, very cold Key to a flaky crust.
- 6 Tbsp ice water Binds the dough without making it wet.
- 1 egg beaten for egg wash Gives a golden crust.
- 1 Tbsp coarse sugar For sprinkling on top.
For the filling
- 1 lb peaches About 3-4 medium peaches, ripe.
- 1/4 cup granulated sugar Enhances sweetness.
- 1 Tbsp all-purpose flour Absorbs peach juices.
- 1/2 tsp ground cinnamon Adds warmth.
- 1/2 tsp pure vanilla extract Elevates the taste.
- 1/2 Tbsp unsalted butter, cut into small pieces Dotted over peaches.
Instructions
Preparation of Dough
- Combine flour, sugar, and salt in a mixing bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring gently, until the dough just comes together.
Chill the Dough
- Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
Preparation of Filling
- Slice peaches into thin wedges.
- Toss peaches with granulated sugar, flour, cinnamon, and vanilla.
- Allow it to sit to let the juices mingle.
Assemble the Galette
- Preheat oven to 400°F (200°C). Roll out the chilled dough into a 12-inch circle.
- Transfer the dough onto a baking sheet lined with parchment paper.
- Spoon the peach mixture into the center of the dough, leaving a 2-inch border.
- Fold over edges of the dough to create a rustic crust.
Finish and Bake
- Dot peaches with small pieces of butter and brush the crust with egg wash.
- Sprinkle coarse sugar over the dough.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Allow to cool slightly before slicing.
Notes
Serve warm with vanilla ice cream or whipped cream. For extra flavor, consider adding fresh herbs or using other fruits in the filling.