A galette is essentially the French version of a freeform pie. They are much easier to make, have a beautiful rustic look to them, and can be filled with just about anything you’d make as a pie. This peach galette is a classic and straightforward approach. We use our basic pie dough for the crust, but with galette you can skip all of the crimping and extra chilling. When rolling out the crust, don’t worry to much if the edges start getting uneven or craggily. That will only add to the final look! Just make sure there are minimal gaps so that when you fold the edge of the crust over the fruit there aren’t holes that the juice will escape through.
We recommend preheating your sheet pan with the oven so that the bottom of the crust can have a chance to crisp up. Just be careful when assembling the galette and remember that the pan is hot! You’ll need to work quickly when adding the fruit on the crust too so that it doesn’t get to warm before you have a chance to fold the dough over. It will help to make sure your crust is still very cold before assembling. If you feel it got to warm while rolling it out you can pop it back in the refrigerator to let chill again for another 15 minutes or so.
Ingredients
For crust
- 1 1/2 c.all-purpose flour
- 2 tbsp.granulated sugar
- 1 tbsp.packed brown sugar
- 1/2 tsp.kosher salt
- 1/2 c.(1 stick) butter, cold, cut into 1/2″ cubes
- 4 tbsp.ice water, plus more as needed
- 1/2 tbsp.apple cider vinegar
For peaches
- 6peaches, pits removed and cut into 1/2″ slices
- 1/4 c.packed brown sugar
- 1 tbsp.cornstarch
- 2 tsp.pure vanilla extract
- 1 tsp.cinnamon
- 1 tsp.ground ginger
- 1/4 tsp.nutmeg
- 1/4 tsp.kosher salt
- Zest and juice of 1/2 a lemon
- Melted butter, for brushing
- Turbinado sugar, for sprinkling
Directions
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- Step 1
In a large bowl, combine flour, sugars, and salt. Add cold butter and use your hands to cut into flour until butter is pea sized. Add ice water and vinegar and toss to combine. Add more water 1 tablespoon at a time until dough comes together when squeezed. Mixture should be moist and hold together easily, but not wet and sticky. Form into a smooth disc and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
- Step 2Preheat oven to 425° with a large sheet tray in the oven for at least 30 minutes. In a large bowl, toss peaches with sugar, cornstarch, vanilla, spices, and lemon zest and juice. Let sit while you roll out pie crust.
- Step 3Let crust sit out at room temperature for 5 to 10 minutes before rolling. On a lightly floured surface, roll crust out to a 12” circle.
- Step 4Carefully remove hot tray from oven and place dough in center of pan. Working quickly, place peaches in center of crust, leaving a 1” border around the edges. Fold edges in over peaches. Brush edge with melted butter and sprinkle with turbinado sugar.
- Step 5Bake until crust is golden, about 40 minutes.
- Step 1