peach galette
ingredients
for the all-butter pie pastry:
½ cup (1 stick) very cold unsalted butter
1–¼ cups all-purpose flour, plus more for rolling
½ Tbsp cane sugar
½ tsp fine grain sea salt
½ Tbsp apple cider vinegar
4–6 Tbsp ice water
for the peach filling:
3 cups peaches, sliced
¼ cup (packed) light brown sugar
juice of half a lemon
1 tsp pure vanilla extract
1 Tbsp arrowroot starch
¼ tsp ground cinnamon
⅛ tsp ground ginger
pinch fine grain sea salt
method
All-Butter Pie Pastry:
Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.
Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.
Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.
Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator or – if wrapped very tightly in plastic wrap – about a month in the freezer.
Peach Galette
Prepare the pie pastry: Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.
Meanwhile, preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.
Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin and roll outwards. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick.
Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.
In a large mixing bowl, stir together the brown sugar, lemon, vanilla, arrowroot starch, cinnamon, ginger, and salt, until combined. Toss with the peaches.
Spoon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about 2-3 inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed.
Brush the pastry with the egg wash and generously sprinkle with the sugar.
Bake for 40-50 minutes, until the pastry is golden and the peach juices begin to bubble.
Remove from the oven and allow to cool to room-temperature on a baking rack until set. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream. Enjoy!
adapted from Fork Knife Swoon
