Description
There’s something truly magical about a peach galette—it’s like a pie, but way easier and just as delicious.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Peach Filling:
- 4 large ripe peaches, sliced (no need to peel)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp cinnamon (optional)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
For Brushing & Topping:
- 1 egg (for egg wash)
- 1 tbsp milk or water
- 1 tbsp coarse sugar (for a crunchy finish)
Instructions
In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, stirring until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
In a large bowl, toss the peach slices with sugar, cornstarch, cinnamon, vanilla, and lemon juice. Let them sit for 10 minutes to release juices.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle (it doesn’t need to be perfect—rustic is the goal!). Transfer to a parchment-lined baking sheet.
Arrange the peaches in the center of the dough, leaving a 2-inch border. Dot the peaches with small pieces of butter.
Fold the edges of the dough over the peaches, pleating slightly as you go.
Whisk together the egg and milk/water and brush it over the crust. Sprinkle with coarse sugar for an extra golden, crunchy finish.
Bake for 35-40 minutes, until the crust is golden brown and the peaches are bubbling.
Let the galette cool slightly before slicing. Serve warm with vanilla ice cream or fresh whipped cream. Enjoy!