Peach Galette
By Olivia Hayes
This peach galette captures the essence of summer with its sweet, juicy peach filling and flaky crust. It’s a rustic dessert that requires no special pie pan, making it easier to prepare than a traditional pie. The dough, which is light and buttery, plays a crucial role, so homemade is highly recommended. Serve it warm, ideally with a scoop of vanilla ice cream for a delightful treat.
Ingredients
- •200 g all purpose flour
- •1 tsp salt
- •50 g granulated sugar
- •100 g unsalted butter (cold and cut into small cubes)
- •1 unit egg
- •1 tbsp cold water
- •700 g fresh peaches (about 4-5 duraznos; can use plums)
- •8 tbsp sugar (white granulated, can be replaced with brown for a caramelly flavor)
- •0.5 tsp ground cinnamon
- •1 tbsp cornstarch (or cornflour)
- •1 tbsp melted unsalted butter (cooled to room temperature)
- •2 tbsp milk (for painting the dough)
- •0 raspberries (optional or any other berry)
Instructions
- 1
Place the flour, sugar, salt, and butter in a bowl.
- 2
Use your fingers to pinch the butter with the rest of the ingredients until there are no large pieces of butter left and it looks like wet sand.
- 3
Add the egg and water at the center and mix with a spatula until it doesn't help anymore, then mix with your hands.
- 4
Wrap the dough and let it rest in the fridge for at least 30 minutes.
- 5
Dust a surface with flour and roll it out until it's 3mm thick.
- 6
Place the dough on a baking tray lined with baking paper or a silpat.
- 7
For the filling, cut the peaches into 2-3mm thick slices.
- 8
Mix the peach strips with the other ingredients in a bowl, except the optional berries.
- 9
Place the peach strips on the dough, leaving about 5cm / 2in edge.
- 10
Fold the edges of the dough towards the inside carefully.
- 11
Paint the galette with milk.
- 12
Bake the galette at 180°C/350°F for 30 minutes or until golden and the filling is bubbling.
- 13
Once it cools down, cut and serve, preferably with a scoop of vanilla ice cream.
