Peach Galette

Summer means stone fruit season which means it's the perfect time to make this Peach Galette. It's got a sweet, yet tangy peach filling and a beautifully golden brown crust. All that's missing is a scoop of vanilla ice cream or a dollop of whipped cream and a few spoons!

The best thing about a galette is it's basically a pie without a pie plate, which means it has the same delicious taste as a pie with way less work.

It's really easy to make because you can roll the dough out straight onto the parchment paper you'll bake it on, add the fruit filling to the center, brush on the egg wash, sprinkle it with some sugar, and pop it into the oven.

I also love galettes because they're known for looking rustic so it's okay if your dough edges look misshapen and slightly wonky. I made mine into a rectangle, but you can make yours into a circle if you like. Either way it will bake up beautifully and taste delicious!

A FEW NOTES BEFORE WE GET STARTED

• Chilled Butter:
  • It's very important that your butter is cold and is not pulled out of the fridge until you are ready to use it. Cold butter helps ensure your pop tart crust will be flaky and delicious.
  • If at any point your butter becomes too warm while you are working it into the flour or while you are rolling out and cutting the dough, pop the dough into the fridge or even the freezer to chill slightly before continuing.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Let's get started! Preheat your oven to 400º and whisk together the flour, sugar, and salt in a large bowl.

Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized. You want the butter to be right out of the fridge so its super cold because it will start to warm up once you start to touch it. If it becomes too warm as you're adding it to the flour mixture, pop the whole bowl back into the fridge to firm up.

Once the butter is pea sized, pour the ice water over the flour mixture, a tablespoon at a time, and stir together until it begins to form a dough. You might not need all of the water, so keep an eye on how dry the dough is. If it's still dry and not coming together, add in a little more water. If it becomes too wet, add in an extra tablespoon of flour at a time. Just be careful to not overwork the dough or it will become tough. You just want to bring it together before patting it into a disk, wrapping it in plastic wrap, and chilling it.

Let's get started on that peach prep! Slice both peaches into fine, even slices. Consistency in thickness is important to make sure everything bakes evenly. Add the sliced peaches to a bowl with the sugar and cornstarch, gently mixing all three with a spatula until they are combined.

Once your dough has chilled, sprinkle some flour onto a piece of parchment. Gently roll out the dough into a rectangle with an even thickness until it measures around 13" long by 10" wide. Again, do not worry about how uneven the edges look! We don't want a perfect rectangle. Carefully lift up the sheet of parchment with the dough on it onto a baking sheet and place it in the fridge to chill for another 5-10 minutes. This will give it a little bit of time to rest so the butter can firm back up.

Now let's arrange! Make sure you leave a few inches of a border on all four sides and gently start to place the peach slices down. I like to start with the largest slices at the top and keep that consistency in size until I get to the smaller slices towards the bottom. Overlap the peaches just enough so that you can see part of each slice, but not so much that they're not directly stacked on one another.

It's also important that you keep the peaches compact so that each column is next to the other and you cannot see any dough in between. Repeat this until you have three columns of peach slices neatly arranged. Discard any extra juices at the bottom of the bowl.

You'll need about an inch of dough on each side so if any side has more than that, carefully trim it down with a knife. Gently fold each side over the peaches, like you're tucking them under the covers.

Next, whisk together the egg and water to make an egg wash. Use a pastry brush to carefully brush this egg wash on all the edges of the pie dough before sprinkling plenty of tubinado sugar on top of the egg wash.

Bake the galette for 35-40 minutes until the crust is golden brown and the peach juices are bubbling.

it will be tempting to dig in right away, but let it cool slightly before you do. Cut it up into individual slices or serve it with a few scoops of vanilla ice cream in the center and a bunch of spoons! Enjoy!

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