Fresh summer peaches are used in this peach galette recipe, which is encased in a simple handmade butter crust. Any seasonal fruit can be used in this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 small galettes |
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup iced water
- ¼ teaspoon vanilla extract
- 2 sticks butter, cut into small cubes
- 3 peaches, cut into 1/4-inch slices, or more to taste
- ¼ teaspoon salt
- ¼ cup white sugar
- ½ teaspoon vanilla bean paste
- ½ teaspoon cornstarch
Instructions
- To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
- To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
- Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
- Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.
- Substitute vanilla extract for the paste if desired.
- Substitute flour for the cornstarch if preferred.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 384 mg |
| Sugars | 9 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Use the vanilla bean paste, not extract. I used extract and my filling came out so runny that on some of the galettes the edges turned to mush. Also how does one keep the edges from coming apart ? Im sure that the liquidness of the filling didnt help, but are you supposed to wet it down with water or anything to keep it together ? Not sure if this was user error or just a not great recipe, Im going to try again this weekend with the paste and see how it goes. Tasted pretty good anyway, solid 6.5/10 (also if you try really hard like i did you can get at least 10 galettes)