Peach Galette

It’s hard to embrace the new fall season when it’s sunny and 75 degrees outside. We suffered through some serious fog to earn this kind of weather.

I decided to celebrate with a very summery dish this afternoon – a peach galette. While I’m not so great with pastry, this was actually very easy. Admittedly, it would have been a nightmare had I tried to put it in a pie dish so it’s a good thing galettes are “rustic”. Taste-wise, this was amazing! It wasn’t too sweet and went very well with vanilla as well as cardamom ice cream. Yum!

Crust (courtesy of First Class Cooking)

  • 1.5 cups flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 stick + 1 TB cold butter, cut into small pieces
  • 2-4 TB ice water

Mix the flour with the sugar and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Drizzle water over the dough (start with 2 TB) and mix until everything is just moistened. Transfer the dough to a floured board and knead 2-3 times. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes. (Dough can be stored in the fridge for 3 days or frozen wrapped in foil for 1 month.)

Filling (adapted from Simply Recipes)

  • 2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
  • 2 TB sugar
  • 1 TB almond flour
  • 1/2 teaspoon vanilla extract
  • 1 Tbsp almond paste
  • 1 teaspoon butter
  • small pinch of ginger
  • 1 egg

Preheat the oven with the rack in the middle position to 425°F. Place the peach slices in a bowl and sprinkle with the flour, sugar, and ginger. Toss gently to coat. Sprinkle vanilla extract over the peaches.

In a small bowl, whisk the egg until smooth and set aside.

On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

Dot the middle 6-inch circle of the dough with the almond paste. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash, and sprinkle with coarse sugar if using.

Place in the oven and cook for about 25 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Serve with some vanilla, creme fraiche, or cardamom ice cream!


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