Fresh Peach Galette

Once your dough has chilled sufficiently in the refrigerator, it's time to roll it out and prepare for your Juicy Summer Peach Galette. Begin by lightly flouring your work surface to prevent sticking. Take the chilled dough and place it in the center of your floured surface. Using a rolling pin, gently flatten the dough into a disc shape.

Experience the essence of summer with a Juicy Summer Peach Galette, a dessert that combines simplicity with elegance. This rustic tart features a golden, flaky crust enveloping sweet, ripe peaches, perfect for any skill level of baker. Learn about the galette's French origins, the importance of fresh peaches, and easy dough preparation techniques. Enjoy it warm with ice cream for a delightful treat that celebrates seasonal flavors and the joy of homemade baking. Indulge in this seasonal celebration today!

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Ingredients

For the Dough:

1 ½ cups all-purpose flour

1 tablespoon granulated sugar

½ teaspoon salt

½ cup unsalted butter, chilled and cubed

4-5 tablespoons ice water

For the Filling:

4-5 fresh peaches, sliced (about 4 cups)

¼ cup granulated sugar (adjust based on sweetness of peaches)

1 tablespoon lemon juice

1 teaspoon cinnamon

1 tablespoon cornstarch

1 teaspoon vanilla extract

For Assembly:

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

Additional sugar for sprinkling on top

Instructions

Prepare the Dough:

- In a mixing bowl, whisk together the flour, sugar, and salt.

- Add the chilled, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

- Gradually add in the ice water, one tablespoon at a time, mixing until the dough just holds together. Do not overmix.

- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Filling:

- In a large bowl, combine the sliced peaches, granulated sugar, lemon juice, cinnamon, cornstarch, and vanilla extract. Gently toss until the peaches are evenly coated. Set aside to macerate for about 15-20 minutes.

Assemble the Galette:

- Preheat your oven to 400°F (200°C).

- On a floured surface, roll out the chilled dough into a 12-inch round. Transfer the rolled dough to a parchment-lined baking sheet.

- Spoon the peach filling into the center of the rolled-out dough, leaving a 2-3 inch border around the edges.

- Fold the edges of the dough over the filling, pleating it as you go to create a rustic look. Ensure the center remains open for the peaches to show.

Prepare Egg Wash:

- In a small bowl, whisk together the egg and milk. Brush the egg wash over the crust to give it a golden color.

- Sprinkle a little sugar over the crust for added sweetness and crunch.

Bake:

- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

- If the edges brown too quickly, cover them with foil halfway through baking.

Serve:

- Remove the galette from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature, with a scoop of vanilla ice cream or whipped cream if desired.

Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 8 servings