Peach Galette

May 22, 2020
Created by Harmons
1 hour 45 minutes
Serves 6-8
  • 1 recipe Flaky Pie Dough
  • 1 egg
  • 1 Tbsp water
  • 1 1/2 lb fresh peaches, pitted and thinly sliced
  • 1/4-1/3 cup granulated sugar
  • PInch kosher salt
  • 1 1/2 Tbsp unbleached all-purpose flour
  • 3 Tbsp turbinado (coarse raw) sugar

Line a rimmed baking sheet with parchment paper or a silicone mat.

Remove dough from refrigerator about 15 minutes before rolling. Lightly flour a work surface and top of dough. Using a rolling pin, roll dough into a circle, turning it a quarter turn and flipping dough as needed with a bench scraper to prevent sticking, until dough measures 14″ wide and 1/8″ thick. Starting at one edge, roll dough around rolling pin and transfer to prepared baking sheet, and chill for 30 minutes.

Place a rack in lower third of oven and preheat to 400 degrees.

In a small bowl, combine egg and water and beat to combine. Set aside.

In a large bowl, add peaches, granulated sugar, flour, and salt and toss until well combined. Set aside for 5 minutes.

Mound peaches in center of dough, leaving a 2″ border around mound. Fold one edge of dough up onto fruit, pleating it to make a circular enclosure and leaving center open. Brush inside of pleat with egg wash and continue to pleat dough until all fruit is encircled with dough. Sprinkle with turbinado sugar.

Bake until crust is golden brown and fruit is bubbling, 40-45 minutes. Transfer to a rack to cool for 15 minutes and serve.

Learn to make Flaky Pie Dough.