Servings: 8 slices
This homemade Peach Galette is super easy to make and is the perfect dessert to enjoy during the hot summer days.
- 1 lb peaches pitted and sliced into 1/2 inch slices
- 1 tablespoon cornstarch
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
- 2 tablespoons butter cold
- 1 ¼ cup flour
- 1 tablespoon sugar
- ¼ tsp salt
- ½ cup very cold butter cut into small cubes
- 4 to 6 tablespoons ice water
For the Crust:
- 1 egg
- 1 teaspoon sugar
- ¼ teaspoon cinnamon
Fit a food processor with the blade attachment, add in flour, sugar, and salt. Pulse until well mixed.
Add cold butter cubes, pulse for about 30 seconds, until the mixture turns into crumbles.
Add ice water 1 tablespoon at a time and pulse after each addition. The dough is ready when it just starts to clump.
Form the dough into a disk, dust with flour on both sides and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
Prepare the Peaches:
Place peach slices into a medium bowl, add cornstarch, brown sugar, cinnamon, nutmeg, and vanilla. Stir gently with a spatula until combined.
Preheat oven to 425˚F.
In a small bowl, beat one egg and set aside.
Roll the chilled dough into a 12″ circle and transfer onto a rimmed baking sheet lined with parchment paper.
Arrange the peaches in circles on top of the dough leaving about 2 inches dough border.
Add 2 tablespoons of cold butter chunks on top of the peaches.
Fold the edges of the galette up slightly over the peaches, pinch together to form a seal.
Brush the crust with the beaten egg and sprinkle with cinnamon and sugar.
Bake for 18-22 minutes or until the crust is golden brown and the peaches are juicy and tender.
Let sit 15 minutes before serving. Serve with vanilla ice cream.
Calories: 267kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 210mg | Potassium: 145mg | Fiber: 1g | Sugar: 14g | Vitamin A: 657IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg