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Peach Galette
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Impressively rustic peach tart, bursting with fresh yellow peaches in a buttery crust. Easy, delightful taste of summer.
Ingredients:
  • Crust:
  • 1 1/4 cup flour
  • 1 1/2 teaspoons sugar
  • 4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour
  • 4 to 6 Tbsp ice water
  • Filling:
  • 2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
  • 3 Tbsp sugar
  • 1 Tbsp flour
  • 1/2 teaspoon vanilla extract
  • 1 Tbsp almond paste (optional)
  • 1 teaspoon butter
  • A sprinkling of coarse sugar (optional)
Instructions:
  • Prepare the pie crust dough: Mix flour, sugar, and salt in a food processor until combined. Add butter and pulse until it resembles peas. Gradually add ice water, pulsing until dough starts to come together. Transfer to a clean surface and shape into a disc without over-kneading. Wrap in plastic wrap and chill in the fridge for an hour. (Refer to our pate brisee recipe for more guidance if needed.)
  • Preheat the oven to a piping hot 425°F (220°C).
  • Coat peach slices with flour and sugar, then add vanilla extract: Preheat oven to 425°F (220°C). Place peaches in a bowl, sprinkle with flour and sugar, and toss gently to coat. Drizzle vanilla extract over the peaches.
  • Beat the egg: Whisk vigorously in a small bowl until silky and set aside.
  • Roll out the dough on a lightly floured surface to about a 12-inch diameter, then transfer it to a rimmed baking sheet.
  • Add almond paste to the center of the dough circle, followed by arranging peach slices in a circle on top, slightly overlapping. Finish by dotting with butter.
  • Gently fold the dough edges over the filling, creating a 2-inch border all around in a pleated manner. Brush the exposed dough with beaten egg, and sprinkle with coarse sugar if desired.
  • Bake at 425°F (220°C) until nicely browned, about 15 to 20 minutes. Let cool on the baking sheet on a rack for 15 minutes before serving with vanilla ice cream.

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