Peach Galette Recipe
This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.
Foto: Natasha's KitchenIngredients
- 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
- 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)
Steps
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.
Roll the Dough - 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.
Make the 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.
Assemble - 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 border up over the peaches, pinching together the overlapping edges. Try to patch up any cracks in the dough.
Finish and Bake - 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 juices start oozing from the bottom. Let sit 15 minutes before serving.
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