Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4-5 ripe peaches, sliced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
If you find yourself missing an ingredient, don’t sweat it. This recipe is forgiving. You can substitute the peaches with other fruits like apples or berries, based on what you have on hand. The beauty of a galette is its adaptability, much like how I learned to adapt recipes from my grandmother’s old cookbook when I was first finding my way in the kitchen.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Slowly add the ice water, a tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork it.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling. In a bowl, toss the peach slices with brown sugar, cornstarch, vanilla extract, and cinnamon until well coated.
- Roll out the dough on a lightly floured surface into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
- Arrange the peaches in the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the peaches, pleating as you go to create a rustic tart.
- Brush the crust with the beaten egg and sprinkle with coarse sugar for an extra crunch.
- Bake for 35-40 minutes or until the crust is golden and the peaches are tender.
- Allow to cool slightly before serving. The juices will thicken as it cools, making it easier to slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
