Rustic Peach Galette

A galette is a relatively new food item to me. Galette is a French term and can be described as a free-form tart with a buttery, flaky crust—similar to pie. You can fill it with fruit to make it a dessert or fill it with vegetables, meat, and/or cheese to make a savory meal. I’m not a pie person, but every since seeing a galette, I’ve been wanting to make one. I feel like it’s a good stepping stone for me to eventually make a full on pie. So, before peaches go out of season, I picked up a few and made a peach galette. It got Tim’s approval 🙂

The peaches I bought ended up being so large, I only needed to cut up two of them for the galette.

After you prepare the dough and let it sit in the fridge for an hour, take it out and roll it to a large circular shape—about 12 inches around. It’s okay if the edges are uneven—they just get folded up over the fruit, and it makes the galette more rustic looking. You can see a couple spots that needed some patch work done…I rolled the dough too thin and it torn when I was folding it.

Spread a beaten egg and sprinkle some cinnamon and sugar on the folded dough. Bake for 20-22 minute and you’ll have one tasty peach galette.

Peach Galette
Original recipe from Natasha’s Kitchen

Crust Ingredients
1 ¼ cup all-purpose flour
1 ½ tsp sugar
½ tsp salt
½ cup (1 stick) very cold butter (Put in the freezer for a solid 20 minutes)
4 to 6 tbsp ice water
1 egg
Cinnamon and sugar for the crust

Filling Ingredients
1 lb peaches, about 4 medium, not overly ripe
¼ cup sugar
1 tbsp all-purpose flour
½ tsp ground cinnamon
½ tsp vanilla extract
½ tbsp butter

Directions
1. Using  a food processor with the blade attachment, the flour, sugar and salt until well mixed.
2. Cut cold butter into small cubes and add to the food processor. Push the pulse button 8-10 times, or until your butter becomes pea-sized.
3. Add 1 tbsp of ice water at a time, and pulse between each addition. The dough will be ready when it just begins to clump. I used 5 tablespoons.
4. Form and pat the dough into a disk shape. Dust the dough with flour on all sides and cover with plastic wrap. Place in the refrigerate for 45 minutes to 1 hour.
5. Preheat the oven to 425°F.
6. In a small bowl, beat the egg and set aside
7. Slice peaches into ½″ thick slices. Put the peaches in a medium bowl and sprinkle with the flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
8. On a sheet of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet.
9. Arrange the peaches in circles in the center of the dough. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Cut the ½ tbsp butter into small pieces and place on top of the peaches.
10. Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Patch up any rips or breaks 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.

—m.