Peach Galette
User Reviews
5
Peach Galette
Description
The Peach Galette highlights a tender, flaky pastry made by blending sifted flour, kosher salt, sugar, and cold diced butter, then cutting in ice water just enough to bring the dough together. Once chilled, the dough is rolled out into a 12-inch circle. Thinly sliced peaches are layered over apricot preserves that enhance the natural sweetness and keep the fruit moist while baking. The galette edges are folded over the fruit creating a rustic tart form which crisps in the oven, especially when brushed with egg wash and sprinkled with raw sugar.
The resulting texture includes a buttery, delicate crust with edges slightly crisped and a juicy fruit center softened but still holding shape. This dessert balances the natural peach flavor with the subtle apricot glaze and a slight crunch from the crust and sugar topping. Baking on parchment ensures easy removal and even baking.
This galette can be served warm or at room temperature, great as a casual dessert alongside cream or ice cream. The preparation notes suggest discarding the end peach slices for a more uniform appearance and allowing omission of egg wash for egg allergies. The dough can be made in a food processor for ease, and it keeps best if eaten within one to two days.
Ingredients
- 2 cups all-purpose flour sifted
- 1/2 /2 tsp kosher salt
- 1 Tablespoon granulated sugar
- 12 Tablespoon butter diced (1 1/2 sticks) + 1/2 TBSP, separate, cold unsalted
- 1/2 /2 cup water ice
- 1 egg whisked + 1 tsp water
- 1 Tablespoon raw sugar optional
- 4-5 peaches medium sized, ripe
- 2 Tablespoon apricot preserves or fruit spread
- 1 tsp water
Instructions
PASTRY DOUGH:
- Add flour, salt, and sugar in a large bowl and mix. Add 12 TBSP butter and blend using a pastry blender until a pea-sized mixture forms.
- While continuing to blend, pour the ice water in about 1 TBSP at a time, until the dough starts to come together. I do end up using the entire 1/2 cup, but am cautious while adding in case the dough comes together without all of the water.
- Once dough comes together, transfer it onto a lightly floured surface and knead quickly into a ball, being careful not to overwork the dough. Form into a round disk and wrap in a sustainable wrap or plastic wrap, and refrigerate for at least 30 minutes.
TART ASSEMBLY:
- While the dough chills, preheat the oven to 400°F and line a large jelly roll or sheet pan with parchment paper. Slice the peaches into about 1/4 inch thick slices (you want them fairly thin), removing the pit.
- Once chilled, place the dough on a lightly floured surface. Roll the dough into approximately at 12 inch circle. Transfer the rolled dough onto your prepared baking sheet. Melt the remaining 1/2 TBSP butter and brush on the top of the dough. Layer the peach slices on top of the dough in rows, leaving approximately 1 1/2 - 2 inches around the edges to fold up. Once your peaches are placed, fold up the sides - this does not have to be perfect! Brush the edges with the egg wash and sprinkle on the raw sugar as desired.
- Bake the galette for 35-40 minutes until the pastry begins to brown.
- When the galette is done baking, stir together the apricot preserves and water to thin it out a little. Brush the preserves on the peaches using a pastry brush.
- Allow the galette to cool slightly; serve warm or at room temperature.
Notes
- The pastry dough can be prepared in a food processor by pulsing flour, salt, sugar, and butter into pea-sized bits before adding ice water slowly until just combined.
- For the most even look, avoid using the end slices of peaches in the filling.
- If egg allergies are a concern, the egg wash on the crust can be omitted without affecting the structure.
- Store the prepared dough at room temperature or in the refrigerator and use within 1-2 days for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12small pieces
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 105mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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