A peach galette is so simple but so delicious and summery.
Have you seen the peaches in the market?
They’re beautiful this season.
Elise Bauer
As we skid into the official end of summer I’m happy we can still find them.
you’re able to play around with it a bit.
Before laying down the peaches I dotted the bottom of the crust with a little almond paste.
Elise Bauer
You could add blueberries, or toss in a pinch of cinnamon or nutmeg.
Sprinkle with lemon juice if the peaches are too sweet.
Speaking of sweetness, it’s best to use yellow peaches for this baked dessert.
Elise Bauer
The flavor of sweet white peaches is delicate and doesn’t hold up well to cooking.
Be sure to use dough that’s 12 inches in diameter.
Make it Ahead
Freeze the unbaked galette, unwrapped, until it’s firm.
Elise Bauer
Wrap the frozen galette well in plastic wrap, then foil.
Freeze it for up to 3 months.
you’re able to bake it directly from frozen, adding baking time as needed.
Elise Bauer
Add the cubed butter, and pulse 8 times.
The butter should still be the size of peas in the mixture.
Turn out onto a clean surface.
Elise Bauer
Use your clean hands to form into a disc.
Work the dough only enough to bring it barely together into a disk.
(See ourpate briseerecipe for more detailed instruction if you are new to making crusts.)
Place the rack in the middle position.
Place the peach slices in a bowl and sprinkle with the flour and sugar.
Toss gently to coat.
Sprinkle vanilla extract over the peaches.
In a small bowl, whisk the egg until smooth and set aside.
On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter.
Gently lift up the rolled out dough and place it on a rimmed baking sheet.
(If you’re able to spread it, great.
Otherwise, just dot with little bits.)
Dot with a little butter.
Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.
Great served with a little vanilla ice cream.
