Peach season is coming to an end in Texas but you still have time to make this yummy dessert with this in-season fruit. Our chefs made this rustic pie like treat over the summer in camp.
This Peach Galette with homemade flaky pie crust, will be a hit at your end of summer dinner! The buttery crust and sweet peaches are a wonderful combination. This refreshing dessert, topped with whipped cream or better yet, ice cream, will leave you searching for one more bite of this sweet treat!
Peach Galette
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Ingredients
- Homemade Pie Crust:
- 2 cups all purpose flour
- 1 tsp salt
- 2/3 cup butter, cold and cut into ½ inch cubes
- 5-7 Tbsp cold water
- Galette:
- ½ batch Homemade pie crust
- 4 large ripe peaches, pears, apples, or any hard fruit
- ¼ cup cornstarch
- ½ cup sugar
- 1 egg, beaten with a splash of milk (for egg wash)
Instructions
- For Pie Crust:
- Sift flour and salt into a mixing bowl. Add butter.
- Using a pastry cutter (fingers or a fork work as well), cut the butter into the flour. Butter should be the size of small peas.
- Add water 1 Tbsp cold water at a time until dough just comes together in a ball. Dough should not be sticky. Mix and knead as little as possible to prevent butter pieces from melting.
- Split dough into two equal balls. If dough is feeling warm, wrap in plastic wrap and refrigerate for 10 minutes.
- Roll one dough ball out on flat, lightly floured surface until slightly larger than your pie tin.
- Transfer dough into pie tin (rolling pin works well for this), fit to sides, crimp, and trim extra.
- If blind baking, do so at 375 degrees for 12-15 minutes.
- For Galette
- Preheat oven to 400 degrees.
- Wash peaches (no need to peel) and cut into ½ inch slices. Measure out 3 cups. Enjoy any extra as a snack, as overcrowding the pie will make it too juicy and prevent browning.
- Sprinkle cornstarch over peaches and toss to evenly coat.
- Roll dough into 14-inch round on a piece of parchment paper. Transfer to lined baking sheet.
- Arrange peaches on dough, starting in the center and overlapping, spiral out leaving a 2 inch border of dough all the way around.
- Sprinkle sugar evenly over the top of the peaches.
- Cut slits in dough border all the way around, roughly 5 inches apart. Fold each segment of dough over peaches, overlapping each new dough segment on the previous one. Brush all exposed dough with egg wash.
- Bake about 35 minutes for large galette, until crust is golden brown and filling is bubbling. Individual galettes will take around 15 minutes. Let cool 5 minutes. Slices into wedges and serve warm.
7.8.1.222https://kitchenhouseaustin.com/peach-galette/
Kitchen House
Peach Galette
Save RecipeIngredients
- Homemade Pie Crust:
- 2 cups all purpose flour
- 1 tsp salt
- 2/3 cup butter, cold and cut into ½ inch cubes
- 5-7 Tbsp cold water
- Galette:
- ½ batch Homemade pie crust
- 4 large ripe peaches, pears, apples, or any hard fruit
- ¼ cup cornstarch
- ½ cup sugar
- 1 egg, beaten with a splash of milk (for egg wash)
Instructions
- For Pie Crust:
- Sift flour and salt into a mixing bowl. Add butter.
- Using a pastry cutter (fingers or a fork work as well), cut the butter into the flour. Butter should be the size of small peas.
- Add water 1 Tbsp cold water at a time until dough just comes together in a ball. Dough should not be sticky. Mix and knead as little as possible to prevent butter pieces from melting.
- Split dough into two equal balls. If dough is feeling warm, wrap in plastic wrap and refrigerate for 10 minutes.
- Roll one dough ball out on flat, lightly floured surface until slightly larger than your pie tin.
- Transfer dough into pie tin (rolling pin works well for this), fit to sides, crimp, and trim extra.
- If blind baking, do so at 375 degrees for 12-15 minutes.
- For Galette
- Preheat oven to 400 degrees.
- Wash peaches (no need to peel) and cut into ½ inch slices. Measure out 3 cups. Enjoy any extra as a snack, as overcrowding the pie will make it too juicy and prevent browning.
- Sprinkle cornstarch over peaches and toss to evenly coat.
- Roll dough into 14-inch round on a piece of parchment paper. Transfer to lined baking sheet.
- Arrange peaches on dough, starting in the center and overlapping, spiral out leaving a 2 inch border of dough all the way around.
- Sprinkle sugar evenly over the top of the peaches.
- Cut slits in dough border all the way around, roughly 5 inches apart. Fold each segment of dough over peaches, overlapping each new dough segment on the previous one. Brush all exposed dough with egg wash.
- Bake about 35 minutes for large galette, until crust is golden brown and filling is bubbling. Individual galettes will take around 15 minutes. Let cool 5 minutes. Slices into wedges and serve warm.
7.8.1.2
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https://kitchenhouseaustin.com/peach-galette/
Kitchen House
