Description
The juiciest peach galette with a flaky, buttery crust that’s easier than pie but just as impressive. Skip the fussy pastry work and dive into summer’s best dessert!
Ingredients
Scale
- 1½ cups (180g) all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1 egg (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
- 4–5 medium ripe peaches (about 1½ pounds/680g), pitted and sliced ¼-inch thick
- ⅓ cup (67g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and work it into flour until mixture resembles coarse crumbs with pea-sized pieces. Add ice water one tablespoon at a time until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- In a large bowl, gently toss sliced peaches with sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until evenly coated. Let mixture sit for 15 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll chilled dough on a floured surface into a 12-inch circle about ⅛-inch thick and transfer to prepared baking sheet.
- Arrange peach slices in an overlapping pattern in the center of the dough, leaving a 2-inch border. Pour any accumulated juices over peaches and dot with small pieces of butter.
- Fold edges of dough over peaches, pleating as you go around. Brush exposed dough with egg wash (1 beaten egg with 1 teaspoon water) and sprinkle with turbinado sugar.
- Bake for 40-45 minutes until crust is golden brown and filling is bubbling. Cover with foil if crust browns too quickly.
- Allow galette to cool for at least 20 minutes before slicing and serving with whipped cream or ice cream.