Description
This Rustic Peach Galette is a charming free-form pie featuring a buttery, flaky crust and a sweet, cinnamon-spiced peach filling. Perfect for summer desserts, it combines tender, juicy peaches with a delicate pastry that requires no fancy pie dish, offering a beautiful and rustic way to enjoy seasonal fruit.
Ingredients
Pastry Crust
- 1 1/2 cups all-purpose flour
- 8 tablespoons unsalted butter, very cold
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vinegar
- 1 tablespoon water, very cold
Filling
- 6 large peaches
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 tablespoon corn starch
- 3 tablespoons sugar (for sprinkling)
- 1 egg, whisked (for egg wash)
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the flour and salt. Cut the very cold butter directly into the flour until mixture resembles coarse crumbs.
- Whisk Liquids: In a separate small bowl, whisk together the egg, vinegar, and cold water until well incorporated.
- Make Dough: Add the liquid mixture to the flour and butter combination. Stir and gently combine until the dough comes together. If it feels too dry, add a little more cold water as needed. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to chill.
- Prepare Filling: Thinly slice the peaches and place them in a large bowl. Sprinkle with sugar, corn starch, and cinnamon. Toss gently to coat the peaches evenly with the mixture.
- Roll Out Dough: Remove dough from the refrigerator and divide into two equal pieces for individual galettes or keep as a whole for a larger galette. On a lightly floured surface, roll each piece into a rough circle, about 1/8-inch thick, ensuring there are no holes in the dough.
- Assemble the Galette: Transfer the rolled dough onto a baking sheet lined with parchment paper. Pile the peach filling into the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating as necessary to create a rustic edge. Brush the exposed dough edges with the whisked egg to create a golden finish during baking. Sprinkle the filling and crust edges with the additional 3 tablespoons of sugar for extra sweetness and crunch.
- Bake: Preheat your oven to 375°F (190°C). Bake the galette for 35-40 minutes or until the crust is golden brown and the peach filling is bubbly and caramelized.
- Cool and Serve: Allow the galette to cool on the baking sheet for at least 15 minutes before slicing and serving. This will help the filling set slightly for cleaner slices.
Notes
- Use very cold butter and water to achieve a flaky crust.
- Vinegar helps tenderize the dough but does not affect flavor.
- Feel free to substitute some sugar with brown sugar for a deeper flavor.
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
- Galette dough can be made a day ahead and kept refrigerated.
