Peach Galette
Source: Rodelle Kitchen
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 4 (1 tart)
Total time: 2 hours
INGREDIENTS
- 1 cup + ½ tsp all-purpose flour, divided
- ¼ tsp salt
- 6 Tbs cold butter, cut into cubes
- 5 Tbs ice water
- 1 ½ cups peaches, sliced thin (½ lb frozen)
- ½ tsp vanilla extract
- ½ Tbs lemon juice
- 1 ½ Tbs sugar, divided
- ½ tsp cinnamon
- 1 beaten egg
- 1 Tbs coarse sugar
DIRECTIONS
- In a medium bowl, whisk together 1 cup flour and salt.
- Add the butter and use a pastry cutter or fork to work it in until the butter is in pea-size pieces.
- Gradually add the ice water and stir with a rubber spatula until the mixture looks like gravel. If it is too powdery and falls apart after being pinched together, add 1 more tablespoon of cold water. (And if the dough gets too warm, refrigerate for 15 minutes before continuing.)
- Gather the dough into a ball and flatten it into a disc. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 375 degrees F.
- In a medium bowl, toss the peaches with the vanilla and lemon juice, then ½ tsp flour, ½ Tbs sugar, cinnamon, and a pinch of salt, and set aside.
- Dust your countertop with flour, and roll the dough out until it’s 8 to 10 inches in diameter.
- Line a large baking sheet with parchment paper and place the dough on top.
- Arrange the peaches in the center of each pie dough, starting in the center and spiraling out until they’re about one inch from the edge.
- Brush the edges of the dough with the beaten egg, then fold the edges over the fruit, pinching the dough after each fold to seal the edges.
- Brush the edges with more egg wash, then sprinkle with coarse sugar.
- Bake until the pastry is golden brown and the peaches are bubbling, about 25 minutes. Cool the pies on a wire rack for at least 20 minutes before slicing and serving with ice cream.
NOTES
- If fresh peaches are unavailable, you can use frozen peaches just fine! 1 lb frozen peaches is about 3 cups, and you just need to let them thaw before using.
