Description
A delicious and easy-to-make Peach Galette that is perfect for summer gatherings.
Ingredients
Scale
- 1 and 1/4 cups (163 grams) all-purpose flour, spooned & leveled or weighed out
- 3/4 tsp salt
- 1 tsp granulated sugar
- 1/2 cup (113 grams) cold salted butter, cubed
- 1/4 cup (60 grams) cold, full-fat sour cream
- 3 to 5 tbsp (45 to 75 grams) ice cold water
- 6–7 medium peaches (713 grams after being sliced)
- 1/3 cup (80 grams) light brown sugar, packed
- 2 tbsp (16 grams) all-purpose flour
- 1 and 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 and 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 large egg
- raw sugar, for sprinkling
Instructions
- Preheat & Prepare Baking Sheet: Start by preheating your oven to 375 degrees F. While that is happening, grab a baking sheet and line it with parchment paper. This will help with easy cleanup later.
- Roll Out the Dough: Take your chilled pie dough and roll it out into a rough circle on a floured surface. You want it about an eighth of an inch thick; it should look smooth and feel pliable. The key here is not to overwork it, or your crust could turn out tough.
- Arrange the Peach Filling: Lay down your sliced peaches right in the center of the dough. Make sure to leave a border around the edges. Remember to leave any excess juice behind to prevent a soggy filling.
- Fold the Edges: Gently fold the edges of the dough over the filling, pinching to create a rustic look. Just ensure that you do not fold too far over the peaches; they still need room to breathe and cook through.
- Brush & Sprinkle Topping: Brush the crust with a bit of egg wash to get it shining in the oven. Sprinkle some raw sugar on top for added crunch and sweetness without overshadowing the natural flavors of the peaches.
- Bake Until Golden: Bake the galette until the crust is golden and the peaches are bubbly, about 50 minutes. If the edges start to brown too quickly, cover them with foil to prevent burning.
- Let It Cool: Once done baking, take it out and let it cool slightly on the sheet. Avoid cutting it too early to prevent a messy situation; let the filling settle as it cools.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat slices in the oven to maintain crust crispness.
- Expert Tips: Chill the pie dough for at least 2 hours for best results. Use a metal pan to ensure even baking of the galette. If using frozen peaches, do not thaw them before adding to the filling.
- Troubleshooting: If the crust feels tough after baking, ensure you used cold ingredients and did not overwork the dough during preparation. When the peach filling looks too watery, try using thicker slices and make sure to drain any excess liquid before assembling. Cover the edges with foil during baking if they brown too quickly.
- Reheating Instructions: Reheat slices in a preheated oven at 375 degrees F for about 10 minutes for the best texture.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or pair with whipped cream for a light finish. Enjoy with a dollop of yogurt for breakfast.
- Recipe Variations: Replace peaches with nectarines for variation. Incorporate other spices like cardamom for unique depth.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 338mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 58mg