Fresh Peach Galette

  3.0 – 1 reviews  • French

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

  1. 2 ½ cups all-purpose flour
  2. ½ teaspoon salt
  3. ½ cup iced water
  4. ¼ teaspoon vanilla extract
  5. 2 sticks butter, cut into small cubes
  6. 3 peaches, cut into 1/4-inch slices, or more to taste
  7. ¼ teaspoon salt
  8. ¼ cup white sugar
  9. ½ teaspoon vanilla bean paste
  10. ½ teaspoon cornstarch

Instructions

  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.
  7. Substitute vanilla extract for the paste if desired.
  8. 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

Jeffery Perry
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)

 

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