Peach Galette

Ingredients

• 1.25 cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ½ teaspoon kosher salt
• 1 tablespoon granulated sugar
• ¼ cup ice water
• 5 medium ripe but firm peaches
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 1 large egg, for egg wash
• 1 tablespoon water
• 1 tablespoon granulated sugar, for sprinkling
• 1 tablespoon unsalted butter, for dotting

Instructions

1. 1

   In a large bowl, whisk together 1.25 cups all-purpose flour, 0.5 teaspoon kosher salt, and 1 tablespoon granulated sugar. Add 0.5 cup cold unsalted butter, cut into small cubes — the cold butter is essential for creating a flaky, tender crust. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible throughout.

2. 2

   Drizzle 0.25 cup ice water over the flour mixture, one tablespoon at a time, gently tossing with a fork until the dough just comes together. It should be slightly shaggy and hold together when squeezed, but not wet or sticky. Stop adding water before it seems necessary — the dough will come together as you handle it.

3. 3

   Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight. This resting time allows the gluten to relax and the butter to stay cold, both of which ensure a flaky final crust.

4. 4

   While the dough chills, prepare the peaches. Bring a large pot of water to a boil, then carefully lower 5 medium ripe but firm peaches into the water for 30 seconds. Using a slotted spoon, transfer them to an ice bath to stop the cooking. Once cool, slip off the skin — it should peel away easily. Cut each peach in half, remove the pit, and slice into 0.25-inch thick wedges.

5. 5

   In a small bowl, whisk together 3 tablespoons granulated sugar and 1 tablespoon cornstarch — the cornstarch will absorb any liquid from the peaches so your galette doesn't get soggy. Add 1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract, and 0.25 teaspoon almond extract if using. Gently fold in the peach slices and let sit for 5 minutes to macerate slightly.

6. 6

   Preheat your oven to 400°F and position a rack to the lower third. Line a 13×18-inch baking sheet with parchment paper — the parchment prevents sticking and browning too fast on the bottom.

7. 7

   Remove the dough from the refrigerator and let it sit on the counter for 2-3 minutes to soften just slightly. Transfer it to the parchment-lined baking sheet. Using a rolling pin, gently roll the dough into a 10-inch round disk, about 0.125 inches thick. If the dough cracks at the edges, pinch it back together — rustic tears are part of the galette's charm.

8. 8

   Arrange the peach slices and any accumulated juices on the dough, leaving a 1.5-inch border around the edges. The fruit may look like a lot, but it will collapse as it bakes. Fold the edges of the dough up and over the fruit, overlapping slightly to create the rustic galette shape. Some fruit will peek through the center — this is exactly what you want.

9. 9

   Make the egg wash by whisking together 1 large egg with 1 tablespoon water. Brush the exposed dough edges with this mixture — this creates a shiny, golden brown exterior. Sprinkle 1 tablespoon granulated sugar over the pastry (not the fruit), and dot the fruit with 1 tablespoon unsalted butter in small pieces.

10. 10

    Bake on the lower third of the oven for 30-35 minutes, until the crust is deep golden brown and the fruit is bubbling at the edges. You should see caramelized peach juices pooling slightly around the filling. If the crust is browning too quickly, loosely tent the galette with foil halfway through baking.

11. 11

    Remove the galette from the oven and let it cool on the baking sheet for at least 15 minutes — this allows the filling to set so the fruit holds together when you slice. Serve warm or at room temperature with a dollop of crème fraîche or vanilla ice cream.

Tools you’ll need

• large mixing bowl
• whisk
• pastry cutter or two knives
• plastic wrap
• large pot
• slotted spoon
• ice bath
• small bowl
• 13×18-inch baking sheet
• parchment paper
• rolling pin
• pastry brush
• oven

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