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Peach Galette

Peach Galette
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5 from 2 reviews

A galette is the lazy man’s version of a pie and is very forgiving! This is the perfect summer recipe to use fresh, juicy peaches. They are wrapped gently in a flaky, buttery pie pastry and baked until browned. Change out the fruit to make any flavour of galette you’d like and use this recipe as a guideline.

Ingredients

Units Scale
  • Pastry
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/2 cup crisco, cold (shortening)
  • 1/4 cup cold water
  • Filling
  • 10 ripe peaches, peeled and sliced
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1–2 Tablespoons of flour
  • 1–2 Tablespoons coarse sugar crystals (for sprinkling the top of the pastry)
  • 1–2 Tablespoons full milk (for brushing the pastry)
  • 1–2 Tablespoons butter

Instructions

  1. In a food processor add flour and salt, blend until incorporated.
  2. Add cold butter cubes and pulse until butter resembles fine little crumbs.
  3. Add crisco/shortening and pulse until butter resembles fine little crumbs (don’t overdo it).
  4. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand.
  5. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
  6. Meanwhile prep your peaches, peel and slice peaches and add to a large bowl.
  7. Add sugar, flour and cinnamon; mix well to coat (note: if your peaches are really juicy add more flour, if they aren’t very juicy use less flour).
  8. Let peaches rest while pastry is in the fridge (this is so the sugar can draw out more juice from the peaches).
  9. Preheat the oven to 400ËšF.
  10. Roll out a large piece of parchment paper and tape the corners down, dust with flour.
  11. In the middle of the parchment paper roll out dough into a circle about 1/2 inch thick.
  12. Pour peaches and juice into the middle of the circle leaving approx. 3-4 inches around the circle bare.
  13. Gently fold the bare edges of the pastry over the peaches, leaving the middle open so you can see the peaches.
  14. Brush the pastry edges with milk and sprinkle coarse sugar on top.
  15. Dollop the 2 tablespoons of butter over the top of the peaches.
  16. Slide your baking pan under the parchment paper and transfer the peach galette onto the baking pan.
  17. Bake for 40-50 minutes until edges are golden and middle is set and bubbly (note: if the edges are browning too fast, cover with tin foil).

Notes

Make ahead: Set aside for up to 24 hours; reheat in a 350°F oven for about 7 minutes.

If juices start to drip and spill in your oven, place another baking sheet with edges under the rack below the galette.

Do not try and remove the parchment paper under the hot galette. Your pastry will be hot and will fall apart. Wait until cool or using scissors simply cut the parchment edges and slide on a serving plate.

Nutrition

Find it online: https://bakingforfriends.com/peach-galette/

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