A Slice of Summer’s Juicy Delight
While perusing the vibrant array of produce at the farmer’s market, my gaze landed on a basket of peaches stationed at the end of the table. Their irresistible aroma beckoned me closer, and I knew without a doubt that these juicy, sun kissed gems had to accompany me home.
I love peaches! And when they hit the farmer’s market I can’t resist bringing some home. This Rustic Peach Galette recipe is so easy to put together and will guarantee the ohhs and ahhhs from everyone.
What ingredients are needed for this galette:
- 4 large peaches
- Granulated sugar
- All purpose flour
- Cinnamon
- Vanilla Extract
- Unsalted butter
- Store bought, already rolled out, pie dough
- 1 egg
- Turbinado sugar
Tips for making this galette easy:
- If your pie crust is frozen, remove from the freezer at least 45 minutes before making the galette
- Pre made pie dough make this a quick dessert. Keep them in the freezer for those last minute ideas!
- Wash, peel, pit and slice the peaches then sprinkle the granulated sugar over them, gently tossing
- The all purpose flour creates the thickness with the juices
- Use a slotted spoon to scoop the peaches on to the pie dough. Too much of the juice will create a soggy galette.
- Line your baking sheet with parchment paper to make it easy to remove the baked galette
- Once the sugared, sliced peaches are mounded onto the middle of the pie dough, pick up the edges of the dough and fold them up against the peaches. As you fold, the dough will pleat, going all around the dough, creating an edge all around
- Brush the edges of the pie dough with the egg wash then sprinkle with turbinado sugar. If you don’t have turbinado sugar, substitute with granulated sugar
Peach Galette-A Slice of Summer
Peaches in season create the most irresistible dessert
Ingredients
- 4 Ripe peaches Peeled, pitted and sliced
- 2 tablespoons Granulated sugar
- 1 tablespoon All-purpose flour
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla Extract
- ½ tablespoon Unsalted butter chilled, cut in pieces
- 1 egg for egg wash
- 1 9-inch premade pie dough
- 2 tablespoons Turbinado sugar
Instructions
- Center a rack and preheat oven to 425℉ Line a baking sheet with parchment paper and set aside
- Peel and slice the peaches into a medium size bowl. Add the sugar, flour, cinnamon and vanilla. Gently stir to combine. Let it sit for about 10 minutes
- Meanwhile, roll the pie dough out flat on the parchment lined baking sheet
- Using a slotted spoon, lift the peach slices out of the bowl (leaving the juices in the bowl) and onto the center of the pie dough, mounding them in the middle leaving a band of about 2 inches bare all around.
- Pick up the edges of the dough and fold them up against the peaches. As you fold, the dough will bend and pleat on itself-that's what you want it to do. You don't have to be precise. Remember, this is 'rustic'! Scatter the pieces of butter on the peaches.
- If there is a crack in the dough, fix it by smoothing it with a little water on your finger, pressing it together.
- Make an egg wash by whisking the egg in a small bowl and add about 1 tablespoon water to thin it down. Brush the folded edges of the dough with the egg wash then sprinkle it with the turbinado sugar.
- Bake the galette for 30 minutes, or until the crust is brown. Remove from the oven and serve immediately. A scoop of vanilla ice cream is so delicious on top, but it wonderful all on it's own.
Notes
Tips:
• Store bought (already rolled out) dough is a time saver • If you don't have Turbinado sugar, substitute granulated sugar • Plain water will work for the egg wash but the crust won't get as brownNutrition
Calories: 84kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 45mgSodium: 16mgPotassium: 21mgFiber: 0.2gSugar: 12gVitamin A: 104IUVitamin C: 0.01mgCalcium: 10mgIron: 0.3mg
Tried this recipe?Let us know how it was!
