Peach Galette Recipe

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.

👥 6 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 1h 20m🔥 Cook: 20 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●food processor
●baking sheet
●oven
●bowl
●spatula

📝 Preparation Steps

How to Make the Crust:

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.

ice water (or add to desired consistency)6 Tbsp

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 Assemble the Peach Galette:

Roll the Dough - 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'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.

Make the 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.

granulated sugar1 Tbspcup granulated sugar1/4peaches (about 3-4 medium peaches or 3 cups sliced, not overly ripe )1 lb

Assemble - 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 border up over the peaches, pinching together the overlapping edges. Try to patch up any cracks in the dough.

peaches (about 3-4 medium peaches or 3 cups sliced, not overly ripe )1 lb

Finish and Bake - 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's ok if juices start oozing from the bottom. Let sit ⏱️ 15 minutes before serving.

egg (beaten for egg wash)1coarse sugar1 Tbsp

Nutrition Facts

calories

339 kcal

fat Content

17 g

serving Size

1 serving

fiber Content

2 g

sugar Content

19 g

sodium Content

218 mg

protein Content

5 g

trans Fat Content

1 g

cholesterol Content

70 mg

carbohydrate Content

42 g

saturated Fat Content

10 g

unsaturated Fat Content

6 g

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