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Peach Galette


Here’s another fun fact about myself. I love peaches. I’m sure everyone does (how can you not), but I REALLY love peaches. I mostly like it when it’s the real thing, but man, give me a glass of peche fruité every once in awhile and sometimes it’s just enough to satisfy the craving. When our local farmers market announced there would be peaches (early!!!!) I scheduled my day around the farmers market trip. I was there 10 minutes before open, ready with my mask on and exact change in hand. When I brought them home, I couldn’t decide if I wanted to make a Galette or a Pie, so I took to instagram and asked the people what they wanted. After a VERY close race, the Galette won.


Note: the only difference between a pie and a galette is assembly. All ingredients are identical.


Ingredients


Crust

1 ¼ cups all-purpose flour

¼ teaspoon salt

¼ teaspoon sugar

½ cup butter, chilled and shredded (use a cheese grater)

¼ cup ice water


Filling

6 Fresh Peaches

½ tsp. Cinnamon

⅛ cup White Sugar

⅓ cup Brown Sugar

Vanilla Bean


Directions


Put dry ingredients in a bowl, add the shredded butter and with your hands just crumble the flour and the butter until the whole dough is crumbly. Any large chunks, crumble them in your hand until they are small crumbles. Add the ice water and keep working the dough in the bowl. All of the ingredients should be sucked into the ball by the end of it. Then transfer to a floured surface and knead for about a minute. Wrap in plastic wrap and put in the fridge for 4 hours or overnight.


Scrape ½ a vanilla bean and mix it with your white sugar. This is a game changer and step I would not omit.


Boil the peaches for about 1 minute, then shock them by adding them to ice water. This will make it much easier to peel them.


Peel and slice the peaches up. Add white sugar with vanilla bean, brown sugar, cinnamon and salt. Now it’s time to roll out your dough.


When you take it out of the fridge, it will be hard to roll. Roll it out until it’s about ¼ inch thick and a large circle, doesn’t need to be perfect. Place it on a baking sheet lined with parchment paper.


There will be lots of juice in your peach bowl from all of the sugars/ natural juices. Use a slotted spoon to try and get rid of excess liquid and scoop your peach mixture into the centre of your dough.


Fold up the edges of your dough so that the peaches won’t leak out during the baking process. They should only be folded up about an inch or two. You want the centre of your galette to be exposed. You can add some of your peach liquid back on top now if you would like.


You don’t have to, but I like to egg wash the outside of the dough to make it nice and shiny.


Bake at 375℉ for 40-50 minutes.


If anyone cares, I have a hot take on how to serve this baby. Of course, eating this hot out of the oven with vanilla ice cream is pure joy. Of course. BUT, might i suggest leaving a piece or two on the counter for about 3-4 hours, then heating it up in the oven for about 5 minutes at 375℉. Because the galette has had a chance to cool, it will now hold its shape and you’ll be able to eat each piece like a pizza slice. Would I ever steer you the wrong way?! Try it out guys. You’ll love it!


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Bio and Title Image by Inna Yasinka Photography

 

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