Peach Galette

Name: Peach Galette
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 double pie crust*; 8 peaches; 1/2 tsp vanilla extract; 1/2 cup granulated sugar; 2 tbsp corn starch; 1 tbsp heavy cream

User Reviews

4.4

21 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
8 slices
Calories
320 kcal
Course
Dessert
Cuisine
American

Peach Galette

Robert Zimmerman

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This stunning peach galette is stupid-easy to make. With the help of a pre-made pie crust, you can get it on the table in about an hour.

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Ingredients

Servings

1 double pie crust* $1.34
8 peaches $6.24
1/2 tsp vanilla extract $0.26
1/2 cup granulated sugar $0.19
2 tbsp corn starch $0.02
1 tbsp heavy cream $0.09

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Instructions

Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop and place a 15x15-inch sheet of parchment paper on it. Dust the parchment paper lightly with flour.
Place the pie dough on the parchment paper and roll it out to 14 inches in diameter. Use a fork to poke a few holes in the center of the dough.
Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer while you prepare the peaches.
Slice the peaches, skin on, into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar and cornstarch, then sprinkle over the peaches.
Toss the peaches gently to cover them in the sugar mixture, then place them in a mesh sieve set over the large bowl. Macerate the peaches until they release their juices, about fifteen minutes.
Add the juices to a small pot set over medium heat and bring to a simmer. Do not stir. Swirl the juices. Once the juices thicken, remove them from the heat.
Remove the chilled pie dough from the freezer and layer it with the peach slices, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
Fold the outer lip of the dough over the peaches, pleating it where necessary. Lightly brush a thin layer of heavy cream onto the top of the galette.
Bake for 40 minutes, or until the crust is crispy and golden.
Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Notes

*You can substitute with store-bought pie dough, the kind that comes with two crusts.
If using store-bought pie dough:
Roll out two smaller rounds on separate pieces of parchment, each about 9 inches in diameter.
Use a fork to poke holes in the center of each crust, leaving a three-inch border.
Divide the peaches between the two chilled crusts. Leave a three-inch border.