Peach Galette — Rachel Talbott

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Pastry Dough

1 1/2 Cups (210 grams) AP Flour

1 Tablespoon Granulated Sugar

3/4 Teaspoon Salt

10 Tablespoons Cold Unsalted Butter

5-7 Tablespoons Cold Water

Add flour, sugar, and salt into a mixer bowl and mix together until combined. You can also add to a food processor if you prefer. Add cold diced butter and mix until coarse crumbs form. The texture should feel dry and powdery with pea sized pieces.

Slowly add ice water (one tablespoon at a time) and pulse until the dough begins to form and stick together. The dough should be combined, but not too sticky. Transfer to a clean surface and gather the dough together. Wrap and refrigerate for one hour or refrigerate or freeze for later use.

When ready to bake, preheat the oven to 425° and set the dough onto a floured surface. Use a rolling pin to roll out the dough into a circle with an even thickness all around.

This doesn’t have to be perfect. I personally prefer a more rustic look to my galette.

Gently transfer the dough (with a rolling pin) onto a sheet tray.

Peach Filling

3-4 Sesonal Fruit (you can make Galette with several types of stone fruit. I’m using peaches today)

1/4-1/2 Cup Granulated Sugar (I prefer a little less sweet)

1/2 Teaspoon Lemon Zest

1 Tablespoons Cornstarch

1/2 Teaspoon Cinnamon

1/8 Teaspoon Salt

I personally prefer my desserts less sweet, so I don’t usually add all of the sugar mixture. I start by adding a few spoonfuls of the sugar mixture in a circle to the top of the dough.

Cut the peach in half and remove the pit. Thinly slice the peaches.

Add the peaches on top of the sugar, and leave enough space on the edge of the dough to fold. Gently press the peaches down and fan them out slightly. They will soften more as they bake.

Add a few more spoonfuls of the sugar mixture to the top of the peaches. Again, I add less because I prefer a more tart tasting Galette and not overly sweet. You can experiment with adding more of less to taste.

If needed, you can slightly trim the dough to make sure it’s even, and then begin to gently fold over the peaches. The fold should only cover a portion of the peaches and not cover them completely.

As previously mentioned, I don’t aim for a perfect looking Galette. I love the rustic look of this pastry.

Bake for 25-30 min until the crust is golden brown, and the peaches are bubbly and juicy. A little juice may even ooze out from the sides etc.

Let sit for 15 minutes before serving.

Serve with coffee, ice cream, or whipped cream.

ENJOY!

xo Rachel