There’s something undeniably charming about a rustic peach galette. Its free-form nature makes it feel both effortless and elegant, capturing the essence of summer with juicy, ripe peaches nestled in a flaky, golden crust. This recipe brings it all together with simplicity, inviting you to enjoy the sweet, comforting flavors of a classic dessert without the fuss. Perfect for any occasion, it’s a delightful way to showcase one of nature’s sweetest gifts.
Steps
- Prepare the dough by mixing flour, sugar, and salt in a food processor. Add cubes of cold butter and pulse until the mixture resembles pea-sized crumbs. Gradually add ice water, pulsing until the dough clumps together, then shape it into a disk, wrap it in plastic, and chill for at least an hour.
- Preheat the oven to 425°F and roll out the chilled dough on floured parchment paper into a 12-inch circle. Transfer the dough and parchment onto a baking sheet and refrigerate again while you make the filling.
- In a small bowl, combine sugar, flour, and cinnamon. Slice the peaches and mix them with the flour mixture and vanilla in a medium bowl until evenly coated.
- Arrange the peach slices in a circular pattern on the dough, leaving a 2-inch border. Discard any excess juices from the peaches to prevent overflow.
- Fold the dough edges over the peaches, sealing any cracks, and brush the crust with beaten egg. Sprinkle with coarse sugar, then bake for 25-30 minutes until the crust is golden brown and the peach juices are bubbling.
- Let the galette cool for 15 minutes before serving. Optionally, serve with a scoop of vanilla ice cream for added indulgence.
Ingredients
- Peaches: Use either white or yellow peaches, no need to peel them.
- Granulated sugar: Adjust the amount if your peaches are particularly sweet.
- All-purpose flour: Necessary for thickening the peach juices.
- Ground cinnamon: Complements the flavor of peaches well.
- Pure vanilla extract: Opt for pure instead of imitation for better flavor.
- Unsalted butter: Essential for both the crust and for dotting on top of the peaches.
- Pastry dough: Made with a combination of flour, sugar, salt, cold butter, and ice water.
- Egg (for egg wash): Used to brush the crust for a golden finish.
- Coarse sugar: Sprinkled over the crust before baking.
Nutritional Values
Calories: 2034 kcal | Carbohydrates: 252 g | Protein: 30 g | Fat: 102 g | Saturated Fat: 60 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 18 g | Trans Fat: N/A | Cholesterol: 420 mg | Sodium: 1308 mg | Potassium: 840 mg | Fiber: 12 g | Sugar: 114 g | Vitamin A: 4692 IU | Vitamin C: 57 mg | Calcium: 57 mg | Iron: 12 mg |
FAQ
- What is a Galette?
- A galette is a rustic dessert tart crafted with fruit and pastry crust. Unlike traditional pies, it features a free-form crust that’s folded over the filling, giving it a charmingly imperfect look.
- Should Peach Galette be served warm or cold?
- Peach Galette is best served either warm or at room temperature. Allow it to cool slightly so the juices can thicken before serving.
- Can I use store-bought pie crust for this recipe?
- While you can use a store-bought pie crust, it’s important to note that it may not be as flaky or buttery as homemade. A store-bought crust might also be a bit thinner.
- Is the dough for a galette the same as pie dough?
- Yes, the dough for a galette is essentially the same as a traditional all-butter pie dough, providing a flaky and tender base for the filling.
- How can I prevent my galette from becoming soggy?
- To avoid a soggy galette, ensure you drain any excess liquid from the peaches before assembling. The flour in the recipe will help thicken the juices, and a fully preheated oven is crucial for a crisp crust.
Tips
- Select the Right Peaches: Ensure your peaches are ripe but not overly soft. They should have a pleasant aroma and a rich yellow or orange hue. Avoid any with a greenish tint, and choose ones that give slightly to a gentle squeeze without leaving indentations.
- Chill the Dough: After forming your dough, allow it to chill in the refrigerator for at least an hour or up to three days. This will help ensure a flaky crust by letting the gluten relax and the butter firm up.
- Manage Excess Juices: To prevent your galette from becoming soggy, discard any excess peach juices before placing the fruit on the dough. If you have leftover juices, consider boiling them down to a syrup to enhance your dessert or use as a topping for ice cream.
- Customizable Filling: Feel free to experiment with different fruits. Swap peaches for nectarines, plums, or a mix of seasonal berries to tailor the galette to your taste preferences.
Equipment
- Food Processor – For combining dry ingredients and cutting in the butter efficiently.
- Pastry Cutter – If not using a food processor, this can be used to cut butter into the flour mixture.
- Rolling Pin – Essential for rolling out the pastry dough.
- Rimmed Baking Sheet – For baking the galette.
- Parchment Paper – To roll out the dough and bake the galette on, preventing sticking.
