WebPreheat the oven to 425 degrees. Once the dough has chilled, roll it out into a 14″ round. The beauty of a galette is the rustic appearance. It does not need to be …
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Peach Galette Recipe. Ingredients. Crust: 1 1/4 cup flour. 1 1/2 teaspoons sugar. 1/2 teaspoon salt. 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.
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 gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough.
Slice peaches into 1/2″ thick slices. Place peaches in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined. 3. On a sheet of parchment paper, roll the dough into a 12″ circle. The parchment paper makes transferring and cleanup a cinch!
Pile the filling in the center of the dough. Fold the pastry over the fruit along the edges. Brush the crust with egg wash and sprinkle with coarse sugar. Bake the rustic, free-form tart in a 400° F oven for 35-45 minutes. You'll know that it's done when the peaches are tender, the filling bubbles a little bit, and the crust is golden brown.