Rustic Peach Galette: Fresh sweet peaches wrapped in a freeform flakey crust
Doesn’t that just sound divine? Take my word for it, it is!
Peaches are one of my favorite fruits on earth. And every spring, I go a little crazy when we go peach picking at Schnepf Farms Annual Peach Festival and this year was no exception. We picked about 28 pounds of peaches! You read that right. 28 pounds!
I realize that might sound like overkill for my sweet family of four, but I like to pick enough to make two to three desserts and have enough extra to slice up and freeze for later use. Not to mention all the fresh peaches we eat with meals and snacks!
In terms of the desserts, one of the unspoken agreements in my marriage is that I will make a peach cobbler with the fresh peaches we pick each year and I am more than happy to oblige. But, the remaining peaches are fair game for anything else I come up with. This Rustic Peach Galette was one of the other desserts I made this year and it was a hit with the whole family.
The dough is laced with butter which makes it perfectly crisp and flaky. And the peaches! They are the star of the show with just a few choice ingredients intended to elevate the peach-y flavor. Put them together and you’ve got heaven on a plate.
But, what makes this dessert taste even better is the fact that you don’t have to fuss over it. No crimping, no fluting, no weaving or braiding. Just fold the dough over the peaches and your ready to go! Easy and delicious! You just can’t beat it.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, cut into 1/4 inch cubes
- 1/2 cup cold water
- 6-8 peaches, skin removed and cut into 1/2 inch slices
- 1/4 cup sugar
- Juice of half a lemon
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into 1/4 inch peices
- 1 egg
- 1 tablespoon water
- In the bowl of a food processor, pulse together the flour and salt. Add the butter and pulse several times until butter is about the size of peas. With the food processor running, slowly pour in the cold water, just until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Meanwhile, dust the work surface with flour and roll the dough out to 14-16 inches in diameter. Continue dusting the surface, dough and/or rolling pin, as necessary, while you roll the dough. Transfer the dough to the prepared baking sheet and set aside.
- Prepare the egg wash by whisking together the egg and water. Set aside.
- In a large bowl, stir together the peach slices, sugar, fresh lemon juice, cornstarch and salt, until the cornstarch has been absorbed. Spoon the filling into the prepared crust, leaving a 2 inch boarder of crust exposed. Fold the crust over the filling, using the egg wash to glue the crust onto itself. Then, brush the egg wash all over the crust and dot the filling with the butter.
- Bake for 40-45 minutes, rotating the pan once during baking, until the crust is golden brown. Let the galette cool for about 15 to set the filling. Serve warm or room temperature.
- Peaches can be substituted with any stone fruit.
- Can be served on it's own, or with whipped cream or ice cream.