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Rustic Peach Galette

  • Total Time: 1 hour 5 minutes
  • Yield: 8

Description

This rustic peach galette is the perfect summer dessert! Its flaky buttery crust pairs wonderfully with the juicy peach filling. But don’t you worry, soggy bottoms aren’t welcomed here!

Ingredients

Scale
  • 3/4 cup (170g) unsalted butter, cold and cubed
  • 1 1/2 cup (210g) all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2–3 tbsp ice cold water
  • 4 cups (500g) peaches (4–5 peaches), sliced
  • 4 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 egg, beaten
  • turbinado sugar for sprinkling

Instructions

  1. For the pie dough: in a bowl, combine the flour, sugar and salt. Toss in your cubes of butter and using your fingers break down the butter into the flour until you obtain a pea sized mixture. Add 2 tablespoons of ice cold water and mix the dough until it starts coming together. If it’s too dry, add another tablespoon. Once the dough starts to bind, transfer to a floured surface and gently knead the dough. Form a disk and divide it in quarters. Stack the quarters onto each other, press down to form a disk again and repeat. Finally, wrap your dough in plastic wrap and let it rest in the fridge for at least 10 minutes.
  2. Preheat your oven to 400F.
  3. For the filling: toss in a bowl the peaches, cornstarch, brown sugar and lemon juice. Set aside.
  4. Assemble: take the dough out of the fridge and roll it out onto a floured surface to a 1/8-inch thick circle. Transfer the dough to parchment paper, and add the peach filling in the centre. Spread it to obtain an even layer but leave about an 1-inch border. Fold the edges onto the filling, brush it with the beaten egg and sprinkle the turbinado sugar.
  5. Bake the galette for 45 minutes or until the crust is golden brown. Let it cool for 10 minutes before serving. And don’t forget the nice scoop of vanilla ice cream on top!

Notes

Before rolling out the dough, make sure it is actually cold to the touch. If it isn’t cold enough, leave it another few minutes in the fridge before rolling it. 

Once your galette is assembled, put it right away in the oven. If your oven isn’t preheated yet, place the galette in the fridge until it is ready to bake. You want to avoid the dough warming up. It has to stay cold. 

You can sprinkle a bit of flour on your parchment paper and roll the dough on it directly to avoid having to transfer it and it sticking too much. 

You can prepare the dough the night before or up to a week in advance. 

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice

Find it online: https://mapleetchocolat.com/rustic-peach-galette/