Description
Peach Galette
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1 tbsp granulated sugar
1/4 tsp salt
1/2 cup unsalted butter, cold and diced
3-4 tbsp ice water
For the Filling:
4-5 ripe peaches, thinly sliced
1/4 cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1 tbsp lemon juice
For Assembly:
1 egg, beaten (for egg wash)
1 tbsp turbinado sugar or granulated sugar (for sprinkling)
Powdered sugar (optional, for garnish)
Instructions
Make the Dough:
In a large bowl, whisk together flour, sugar, and salt.
Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Peaches:
In a mixing bowl, toss sliced peaches with sugar, cornstarch, vanilla, cinnamon (if using), and lemon juice. Set aside.
Assemble the Galette:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle.
Transfer the dough to the prepared baking sheet.
Arrange the peach slices in the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the peaches, pleating as needed.
Add Finishing Touches:
Brush the crust with the beaten egg and sprinkle with turbinado sugar.
Bake:
Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the peaches are bubbling.
Cool and Serve:
Allow the galette to cool for 10-15 minutes. Dust with powdered sugar before serving, if desired.
Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 40 minutes
Servings: 6
This rustic Peach Galette is as easy as it is beautiful! Perfect for showcasing ripe summer peaches.
Step-by-Step Guide
1. Make & Chill the Dough: Whisk dry ingredients. Cut in cold butter until pea-sized crumbs form. Add ice water slowly, mixing until dough just holds together. Flatten into a disk, wrap tightly, and chill. This step is crucial for a flaky crust.
2. Prepare Filling & Preheat: Toss peach slices with sugar, cornstarch, vanilla, lemon juice, and cinnamon. Let sit for 10-15 minutes. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
3. Roll & Fill: On a floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to the baking sheet. Mound the peaches in the center, leaving a 2-inch border. Fold the dough border over the fruit, creating pleats.
4. Bake & Cool: Brush the crust with egg wash and sprinkle with coarse sugar. Bake for 35-40 minutes until golden and bubbly. Let cool on the sheet for at least 15 minutes to allow the filling to set before slicing.
Serving Suggestions
Serve this rustic dessert warm or at room temperature. A scoop of vanilla ice cream or a dollop of freshly whipped cream is a classic pairing. For a gourmet touch, drizzle with a honey-bourbon sauce or a sprinkle of toasted almonds. It pairs wonderfully with a glass of dessert wine or iced tea.
How-to Summary
Create a simple pastry dough, chill, then roll out. Toss sliced peaches with a cornstarch-thickened sugar mixture. Arrange peaches in the center of the dough, fold the edges over, brush with egg wash, sprinkle with sugar, and bake until golden. Cool slightly before serving.
Frequently Asked Questions
Can I use frozen peaches? Yes, but do not thaw them completely. Toss them frozen to prevent excess liquid from making the crust soggy. You may need to add 1-2 extra minutes of baking time.
My dough is too crumbly. What do I do? Add more ice water, one teaspoon at a time, until it just comes together. Overworking the dough will make it tough.
Can I make this ahead of time? You can prepare the dough disk and filling separately up to a day in advance. Store the dough wrapped in the fridge and the filling in a sealed container. Assemble and bake just before serving.
What’s the best way to reheat leftovers? Reheat slices in a 350°F (175°C) oven for about 10 minutes to restore the crust’s crispness. The microwave will make it soggy.
Can I use a different fruit? Absolutely! This method works for berries, apples, pears, or plums. Adjust sugar and cornstarch based on the fruit’s sweetness and juiciness.
Common Mistakes to Avoid
- Using Warm Butter: This is the top mistake. Butter must be cold to create steam pockets for a flaky crust.
- Overworking the Dough: Mix only until it comes together. Over-mixing develops gluten, leading to a tough crust.
- Skipping the Chill Time: Chilling relaxes the gluten and firms the butter, preventing shrinkage and ensuring flakiness.
- Forgetting the Cornstarch: Cornstarch is essential to thicken the peach juices. Without it, you’ll have a soupy filling.
- Not Leaving a Border: Ensure you leave a full 2-inch border of dough to properly contain the filling and create a beautiful rustic edge.
Conclusion
This Peach Galette is a forgiving and impressive dessert that celebrates the flavor of ripe fruit. Its rustic charm lies in its simplicity, making it perfect for bakers of all levels. By following this guide and avoiding common pitfalls, you’ll create a stunning, delicious centerpiece. Embrace the imperfections, serve it with your favorite accompaniment, and enjoy the taste of summer in every slice.