Rustic Peach Galette
Buttery crust, peach-filled center, this galette is rustic and tasty–perfectly imperfect!
Servings
8servings
Servings
8servings
Instructions
Crust
  1. In medium-sized bowl, whisk the flour, sugar, and salt together. With a pastry cutter or a couple forks, cut in the butter until the mixture looks like coarse, pea-sized crumbs. Add the water and with a spatula or wooden spoon, stir until the flour is moistened. Gently knead the dough a few times on a lightly floured work surface until it all comes together, adding a bit more water as needed. Make sure you don’t overwork the dough. Shape it into a ball and then flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
Filling
  1. As dough chills, prepare the filling. In medium sized bowl, mix together peaches, brown sugar, flour, and cinnamon until evenly coated. Place in refrigerator until ready to use.
  2. Preheat oven to 425 degrees F. Take dough out of refrigerator and let set at room temperature for a few minutes. Line a baking sheet or stone with parchment paper. Sprinkle paper with flour and roll out dough evenly on paper. Pour fruit into middle of dough, making sure to not pour on much juice. Fold edges of dough on to peaches, pressing gently to seal the edges. Brush crust with egg wash.
  3. Bake for 35-40 minutes or until crust is golden brown and center is bubbly. Remove from oven and allow to cool for 10 minutes before slicing.