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Peach galette
Gracious Cooking

Peach Galette

This peach galette has all the late summer happiness of peach season packed into a lazy man's pie.
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Prep Time 1 hour
Cook Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Ingredients Method

Ingredients
  

For the Pie Crust
  • 1 and ¼ cups all-purpose flour
  • ½ cup very cold unsalted butter, sliced into thin slices
  • ½ teaspoon fine sea salt
  • 1 Tablespoon granulated sugar
  • ½ cup ice water
For the Peach Filling
  • 3 or 4 ripe peaches, peeled and thinly sliced about ¼ inch slices
  • ¼ cup brown sugar lightly packed
  • juice of ½ lemon
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt about ⅛ teaspoon
  • 1 and ½ Tablespoons all purpose flour
  • 1 large egg for egg wash
  • 1 Tablespoon water for egg wash
  • turbinado sugar optional, for sprinkling over the crust

Method
 

For the Pie Crust
  1. In a large mixing bowl, add the flour, salt, and sugar.
  2. Add the sliced butter. Rub the butter into the flour with your fingers or a pastry cutter until you get cornflake sized pieces.
  3. One tablespoon at a time, add the ice water. Mix the dough with a fork between additions. You've added enough water when you can squeeze the dough together and it stays.
  4. Form the dough into a disc. Wrap the disc in plastic wrap and rest in the fridge for at least 30 minutes, up to 2 days.
  5. When you are ready to roll out your dough, take it out of the fridge. It will need to warm up on the counter for a few minutes. Probably 15-20 minutes.
  6. Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  7. Lightly flour your work surface. Using a rolling pin, roll out the dough into a vaguely circular shape, about ¼ inch thick.
  8. Carefully and confidently transfer your rolled out crust onto the parchment lined baking sheet. Use a bench scraper to gently release the dough if it sticks to your counter.
Filling and Assembling Your Galette
  1. In a medium mixing bowl, combine the sliced peaches, brown sugar, lemon juice, cinnamon, salt, and flour. Gently mix to combine.
  2. Lift the filling out of the bowl with your hands, and spread it over the pie dough, leaving a 2 inch border of bare pie dough. You don't want the juices that accumulate at the bottom of the filling bowl. They will just make your galette soggy, and no one likes a soggy bottom. ;)
  3. Carefully fold the edges of the pie dough in so they cover the filling by about 2 inches. Pleat as you go around the galette. Don't worry about perfection. Galettes are very forgiving and are supposed to be rustic looking.
  4. Beat 1 egg with 1 Tablespoon water. Use a pastry brush to brush the egg wash over the crust. Sprinkle turbinado sugar on the egg washed crust, if using. I really recommend using the turbinado sugar. It adds a very nice crunchy sweetness.
  5. Bake at 375 degrees Fahrenheit for 40-50 minutes. I prefer 45 minutes. The galette is done when the crust is golden brown and the peach filling is bubbling.
  6. Let cool for 15-20 minutes, slice, and enjoy. Whipped cream or vanilla ice cream are welcome companions to peach galette.