Peach Galette
Serving: 6
Ingredients
Filling:
1 lb peaches, about 4 medium, not overly ripe
¼ cup sugar
1 Tbsp all-purpose flour
½ tsp ground cinnamon
½ tsp pure vanilla extract
½ Tbsp butter
Crust:
1¼ cup flour (I used flour made in Canada, but all-purpose works well)
1½ tsp sugar
½ tsp salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) very cold butter (Chill the butter in the freezer for at least 20 minutes).
4 to 6 Tbsp ice water
1 egg
A Sprinkling of sugar and cinnamon for the crust
Instructions
How to Make the Dough:
In a food processor with the blade attachment, pulse 1¼ cups flour, 1½ tsp sugar and ½ tsp salt until well mixed.
Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump. I used 5 Tbsp of ice water.
Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap.Refrigerate for 45 minutes to 1 hour then Preheat the oven to 425°F.
How to Assemble the Peach Galette:
In a small bowl, beat the egg and set aside.
Slice peaches into ½″ thick slices. Place peaches in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
On a sheet of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet.
Arrange the peaches in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of ½ tbsp butter.
Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar. Bake for 18-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.
