Peach Galette

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt.

Step 2: Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until coarse crumbs form.

Step 3: Add the ice water one tablespoon at a time, mixing just until the dough comes together.

Step 4: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 5: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 6: In a bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Toss gently to coat.

Step 7: Roll the chilled dough into a 12-inch circle on a lightly floured surface and transfer it to the prepared baking sheet.

Step 8: Arrange the peach mixture in the center of the dough, leaving a 2-inch border around the edges.

Step 9: Fold the edges of the dough over the peaches, pleating as needed and leaving the center exposed.

Step 10: Brush the crust with the beaten egg and sprinkle with coarse sugar if desired.

Step 11: Bake for 35–40 minutes, or until the crust is golden brown and the peaches are tender and bubbling.

Step 12: Allow the galette to cool for at least 15 minutes before slicing and serving.

Storage and Reheating Tips

Store leftover Peach Galette covered in the refrigerator for up to 4 days.

For best texture, reheat slices in a 325°F (165°C) oven for 8–10 minutes until warmed through.

The galette can be enjoyed cold, at room temperature, or warm.

Freeze tightly wrapped slices for up to 2 months. Thaw overnight in the refrigerator before reheating.