fruit galette

This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.

Peach Galette Recipe

all-purpose flour

Tbsp sugar

tsp fine sea salt

Tbsp unsalted butter (very cold)

Tbsp ice water (or add to desired consistency)

egg (beaten for egg wash)

Tbsp coarse sugar

peaches

sugar

Tbsp all-purpose flour

tsp cinnamon

tsp pure vanilla extract

unsalted butter

In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.

Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.

Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

How to Make the Crust:

Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn&#39;t have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.

In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.

Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.

Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It&#39;s ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

How to Assemble the Peach Galette:

https://www.youtube.com/watch?v=e0BK2TdNDuk

Learn how to make the perfect Galette Recipe. This Peach Galette is the ultimate summer dessert and it’s easier than a pie. Serve it with a big scoop of vanilla ice cream. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

PEACH GALETTE FILLING:
►1 lb peaches, about 3-4 medium peaches
►1/4 cup sugar
►1 Tbsp all-purpose flour
►1/2 tsp ground cinnamon
►1/2 tsp pure vanilla extract
►1/2 Tbsp unsalted butter

PEACH GALETTE CRUST:
►1 1/3 cup all-purpose flour
►1 Tbsp granulated sugar
►1/2 tsp fine sea salt
►1/2 cup or 8 Tbsp very cold unsalted butter
►5-6 Tbsp ice water
►1 egg, beaten for egg wash
►1 Tbsp coarse sugar

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/peach-galette-recipe/

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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►French Rolling Pin: https://amzn.to/3z8C59j
►Oven Mitts: https://amzn.to/3yPtvLA
►Food Processor: https://amzn.to/3cetkBF
►Measuring Cups: https://amzn.to/3AOzzq9
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:57 How to make galette dough in the food processor
2:07 Making dough with pastry cutter method
3:10 How to roll the dough
3:50 Peach filling
4:05 How to prep peaches
5:06 Galette assembly
6:40 How to bake galette
7:03 Review and taste test
10:08 Behind the scenes

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#natashaskitchen #peachgalette #dessert

The Best Peach Galette Recipe - Easy Summer Dessert

An easy peach galette made with fresh peaches, a hint of lavender and flaky homemade pastry.

Peach Galette

salt

+ 3 tbsp cold shortening (cubed)

water

lavender flowers (food grade (see note

cornstarch

(pitted and peeled peaches)

lemon (zested)

egg (beaten)

sugar (optional)

In large bowl, sift flour and salt. Using coarse side of box grater, grate in butter; toss to coat. Using fingertips, lightly rub in shortening until butter and shortening are broken into small crumbly pieces, resembling coarse bread crumbs.

Drizzle in water around edge of flour mixture, tossing with fork until ragged dough forms. Turn out onto work surface; press together to form a ball.

Divide in half; flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before using. (Tip: Pastry will be marbled, with little flecks of butter and shortening, ensuring a light and flaky pastry.)

Five Star Pastry

Preheat oven to 425°F.

On lightly floured surface, roll out dough into ¼-inch thickness or 14-inch circle. Transfer dough onto large square of parchment paper. Place on baking sheet and refrigerate.

Place lavender in small heat-safe bowl. Pour ½ cup boiling water over lavender flowers and steep for 3 minutes. Strain tea through a fine sieve set over a bowl; discard lavender. Whisk in cornstarch to make a paste.

In large bowl, toss together peaches, sugar, lemon zest, and lavender paste to coat. Slide parchment and dough onto work surface. Spoon and spread peach mixture onto centre of dough, leaving a 4-inch border.

Brush egg on exposed rim of dough. Lift pastry up over filling to form a circle, folding and crimping around edge and leaving centre uncovered (see note #2) Brush pastry with egg wash. Slide onto baking sheet.

Bake for 15 minutes, turning once. Reduce heat to 350°F. Bake for an additional 40 minutes, rotating baking sheet once or twice to ensure even browning. Repeat brushing with egg wash for a crisp pastry and sprinkle with some granulated sugar, if desired.

To serve, let galette cool overnight. Reheat or serve at room temperature, with a dollop of whipped cream or ice cream.

Galette

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Peach Galette Recipe

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Top 2 fruit galette recipes from across the web

The most viewed fruit galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peach Galette Recipe

Peach Galette

The most viewed fruit galette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine