Peachy Keen Galette

I bought some sweet and firm freestone peaches from the farmer’s market so I thought it was only appropriate to make a galette. The crust is so buttery and flaky. The sugar and lemon really allowed the flavor of the ripe peaches to shine. I love this recipe because it’s fancy yet rustic. You can enjoy this Peachy Keen Galette for breakfast or dessert with a cup of coffee or tea.

Peachy Keen Galette

This buttery and flaky peach pastry makes for a delicious breakfast or dessert.

Servings 6 people

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Equipment

• Cutting board
• Sharp knife
• Lined baking sheet
• Pastry brush
• 2 large bowls
• Rolling Pin
• Whisk
• Plastic wrap

Ingredients

The Filling:

• 5 peaches (sliced)
• 2 tbsp lemon juice
• 3 tbsp brown sugar
• 1 tbsp white sugar
• 1½ tsp cornstarch
• ½ tsp cinnamon
• Pinch of salt

The Crust:

• 1⅓ cup flour
• 1½ stick of butter (cold)
• ¾ tsp salt
• 1½ tsp sugar
• 4 tbsp ice cold water
• 1 egg white (beaten)
• 1 tsp turbinado sugar

Instructions

• Preheat your oven to 400 degrees.
• Slice the butter into ⅛” pieces (the long way) and place them in the freezer.
• Slice peaches then place in a large bowl. Add brown sugar, white sugar, cornstarch, cinnamon, salt, and lemon juice. Toss to incorporate all the ingredients, then place in the refrigerator.
• Use a large bowl to begin making the dough. Add flour, sugar, salt, and whisk. Add the butter and coat each piece with the dry ingredients using your fingers.
• Pour the flour mixture onto a flat surface, such as a marble slab, and use your rolling pin to flatten out the butter into the flour mixture. The slices of cold butter combined with flour is what’s going to give us a layered flaky crust.
• Once it begins to look like wet sand, start using your hands to bring the dough together. Drizzle ice cold water over the dough as needed. Then begin to quickly knead the dough. If you see chunks of butter in the dough, that’s a very good sign! Laminate the dough by folding in ⅓ of the dough on each side into a rectangular shape. Tightly wrap the dough in plastic wrap and place in the freezer for 20 mins.
• Remove the dough from the freezer, roll it out into a 13-15 inch circle and place it on a baking sheet lined with parchment paper. Place the peaches in the center of the dough, be sure to leave a 2-3 inch border for folding.
• Fold in the edges of the dough over the outer layer of peaches, brush with an egg white using a pastry brush. Sprinkle the edge with turbinado sugar. Lower the oven to 375, bake for 45-50 mins.
  
• Allow it to cool. Serve while warm with a scoop of ice cream (optional). Enjoy!

Course: Breakfast, Dessert

Cuisine: Italian

Keyword: Baking, Pastry, Peach

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