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Peach Galette

Peach Galette
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Ingredients

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  • 1 refrigerated or homemade pie crust (chilled)
  • 4 large fresh peaches, sliced into 1/2-inch wedges
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg (beaten, for egg wash)
  • 1 tablespoon coarse sugar (like turbinado) for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the galette doesn’t stick and makes cleanup much easier if any juices bubble over during baking.
  2. In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Gently toss the mixture with a spatula until the peaches are evenly coated. Let the mixture sit for about 5 to 10 minutes; this allows the sugar to draw out the juices and the cornstarch to begin its thickening magic.
  3. On a lightly floured surface, roll out your chilled pie dough into a circle approximately 12 inches in diameter. It doesn’t have to be a perfect circle! Transfer the dough carefully to the prepared baking sheet. If the dough has become too warm, you can pop the baking sheet in the fridge for a few minutes to firm it back up.
  4. Arrange the peach slices in the center of the dough, leaving a 2-inch border all the way around the edge. You can pile them up casually for a rustic look or arrange them in a concentric spiral for a more polished appearance. Drizzle any remaining juices from the bowl over the fruit.
  5. Gently fold the edges of the dough over the peaches, pleating the crust as you go around. The center of the fruit should remain exposed. Press down lightly on the folds to ensure they stay in place during the baking process.
  6. Brush the folded edges of the crust with the beaten egg wash using a pastry brush. Sprinkle the coarse turbinado sugar over the crust for a crunchy, sweet finish. Bake for 35 to 40 minutes, or until the crust is a deep golden brown and the peach filling is bubbling vigorously.
  7. Remove the galette from the oven and let it cool on the baking sheet for at least 15 to 20 minutes before slicing. This resting time is crucial as it allows the fruit juices to thicken and set, making it much easier to serve.

Find it online: https://www.flavfresh.com/desserts/peach-galette/