Description
A delicious and easy peach galette recipe perfect for summer desserts.
Ingredients
Scale
- 1 unbaked pie crust, homemade or store-bought
- 1 pound (about 4 large or 6 small) ripe peaches, sliced 1/4-inch to 1/2-inch thick
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) cornstarch (or all-purpose flour as substitute)
- 1 teaspoon (2.6 g) ground cinnamon
- Pinch of salt
- 1 large egg, whisked with 1 teaspoon water (egg wash)
- Coarse sugar, for sprinkling
- Baking sheet lined with parchment paper
- Serrated knife for slicing peaches
- Mixing bowl
- Pastry brush
Instructions
- Step 1: Preheat the oven to 400°F (204°C). Make sure the oven is fully heated before baking to achieve a crisp, golden crust.
- Step 2: Cut each peach in half and remove the pit. Using a serrated knife, slice each half into pieces ranging from 1/4-inch (6 mm) to 1/2-inch (12 mm) thick to ensure even baking.
- Step 3: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, ground cinnamon, and a pinch of salt. Toss gently to mix. Allow the peach mixture to rest for about 10 minutes so the flavors meld and juices develop.
- Step 4: Remove the pie dough from the refrigerator. Transfer the peaches to another bowl, leaving behind any accumulated liquid to avoid sogginess. Arrange the peach slices on the dough in a concentric pattern starting from the center and working outwards, leaving a 2 to 3-inch (5–7.5 cm) border of dough around the edges.
- Step 5: Carefully fold the dough edges over the peach slices, pleating as needed to make the dough fit. The center of the galette should remain open to showcase the fruit.
- Step 6: Brush the exposed dough edges with the egg wash. Sprinkle coarse sugar evenly over the brushed edges to add texture and shine. Optionally, use a fork to create a decorative pattern on the crust edges.
- Step 7: Place the galette on the lined baking sheet. Bake in the preheated oven at 400°F (204°C) for 30 to 40 minutes until the crust is golden brown and the peach filling is bubbling. If the crust browns too quickly, cover loosely with aluminum foil for the last 15 minutes to prevent burning. Remove from oven and let cool for about 10 minutes before serving warm.
Notes
- Room Temperature: Store leftover peach galette in an airtight container at room temperature for up to 2 days to maintain crust texture and filling flavor.
- Refrigeration: Place in an airtight container and refrigerate up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap tightly in plastic wrap; store in a freezer-safe container up to 2 months. Thaw overnight in the refrigerator before reheating.
- If peaches are not sweet enough, toss them with 1 tablespoon additional sugar for 10 minutes before mixing with other ingredients to enhance their natural flavor.
- When rolling out dough, dust the work surface lightly with flour to prevent sticking and to manage excess moisture.
- For a crisp crust, transfer the galette to a parchment-lined baking sheet about 10 minutes into baking to catch any drips and facilitate cleanup.
- If filling looks too watery after resting, add an extra tablespoon of cornstarch before assembling.
- Reheat the galette in a preheated oven at 300°F (150°C) for 10 to 15 minutes until warmed through and crust is crisp.
- Serve the peach galette warm accompanied by a scoop of vanilla ice cream or whipped cream for added richness. Consider pairing with a fresh garden salad featuring arugula or spinach for a balanced meal. Drizzle honey or sprinkle raw sugar on top before baking to add crunch. Garnish with fresh mint leaves for visual appeal.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified