Peach Galette

 

Thank you Natasha for this beautiful photo and recipe. I did not change a thing... It is peach season here in Colorado; so yeah for this recipe. Love using the food processor for the crust. Plan ahead as dough must chill a bit. Not overly sweet and would be great served with coffee for breakfast or dessert with ice cream! natashaskitchen.com

Ingredients for Galette Crust:

• 1 1/3 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, very cold
• 6 tablespoons ice water
• 1 beaten egg for egg wash
• 1 tablespoon coarse sugar (I did not have, but will get next time)

Ingredients for Peach Filling:

• 1 pound peaches (3-4 medium peaches or 3 cups sliced, not overly ripe
• 1/4 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon unsalted butter, cut into small pieces

Directions:

In a food processor, pulse together flour, sugar and salt until combined.

Cut cold butter into small cubes (1/2-inch) and add to food processor. Pulse until butter is pea sized. 

Add ice water, one tablespoon at a time; until dough comes together.

Form the dough into a disk. Do not overwork it, dust with flour on all sides and cover with plastic wrap. Refrigerate at least one hour or up to 3 days.

Preheat oven to 425-degrees.

On floured sheet of parchment paper, roll dough into a 12-inch circle. I placed parchment on top of my baking mat that has a guide of circles. Be generous with flour; as my stuck a bit when pulling up around peaches.

Transfer the rolled dough on parchment to a baking sheet and place in refrigerator while you prepare the peaches.

In a bowl stir together the sugar, flour and cinnamon. 

Slice peaches into 1/2" thick slices and place in bowl and combine with dry ingredients. Add vanilla and stir gently.

Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2-inch border.

Discard any excess juices from peaches and use for something else; or your galette will overflow.

Dot with the butter.

Fold edges of the galette over the peaches, pinching the overlapping edges together to form a nice seal.

Brush with beaten egg and sprinkle with coarse sugar.

Bake 25-30 minutes until crust is golden brown and peach juices syrupy.

Allow to sit 15 minutes before serving.

Cut into 6 wedges using a serrated knife and serve warm or at room temperature.

To store: wrap and store at room temperature for up to 2 days.

May freeze for 2 months and to serve allow galette to come to room temperature before serving or warm slightly in the microwave.