Summer means fresh, juicy peaches, and what better way to enjoy them than in a simple, rustic peach galette? This gluten-free recipe is perfect for those who want to savor the sweetness of ripe peaches without the fuss of a traditional pie. With a crisp crust and a filling that lets the peaches shine, this galette is both easy to make and a delight to eat. Embrace the flavors of the season with this effortless dessert that’s sure to impress!
Steps
- Prepare the Dough: In a food processor, blend the flour, sugar, and salt. Add cold, cubed butter and pulse until it resembles small peas. Gradually add ice water, pulsing until the dough begins to clump. Form the dough into a disk, dust it with flour, wrap it in plastic, and chill for at least an hour.
- Roll Out the Dough: Preheat your oven to 425°F. Roll the chilled dough on a floured parchment paper into a 12-inch circle. Transfer the parchment and dough onto a baking sheet and refrigerate while preparing the peach filling.
- Prepare Peach Filling: In a bowl, mix sugar, flour, and cinnamon. Slice peaches into 1/2-inch pieces and combine them with the sugar mixture and vanilla extract, stirring gently until well mixed.
- Assemble the Galette: Arrange the peach slices on the dough in a circular pattern, leaving a 2-inch border. Dot the peaches with small butter pieces and fold the edges of the dough over the fruit, sealing any gaps.
- Bake the Galette: Brush the crust with beaten egg and sprinkle with coarse sugar. Bake the galette for 25-30 minutes until the crust is golden and the peach juices are bubbling. Allow it to cool for 15 minutes before serving.
Ingredients
- Peaches: White or yellow, sliced into 1/2-inch thick slices
- Granulated sugar: Adjust based on the sweetness of the peaches
- All-purpose flour: Used for thickening peach juices
- Ground cinnamon: For flavoring the peaches
- Pure vanilla extract: Enhances the peach flavor
- Unsalted butter: Small chunks for dotting the peaches
- Pastry dough: Made from flour, sugar, salt, cold butter, and ice water
- Egg: Beaten, for brushing the crust
- Coarse sugar: For sprinkling on the crust
Nutritional Values
Calories: 339kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 218mg | Potassium: 140mg | Fiber: 2g | Sugar: 19g | Vitamin A: 782IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg
FAQ
- What is a Galette?
- A Galette is a rustic, free-form tart made with fruit and pastry crust. It differs from traditional pies because it isn’t baked in a pan; instead, the edges of the dough are folded over the filling.
- Can I serve the Peach Galette warm or cold?
- The Peach Galette is best served either warm or at room temperature. Allow it to cool slightly so the juices thicken before serving.
- Is it possible to use a store-bought pie crust for this recipe?
- While you can use a store-bought pie crust, it might not be as flaky or buttery as homemade dough. A store-bought crust tends to be thinner and less substantial.
- How can I prevent my galette from becoming soggy?
- To avoid a soggy galette, make sure to drain any excess juice from the peaches before placing them on the crust. The flour in the recipe helps thicken the juices, and ensuring your oven is preheated will also aid in achieving a crisp crust.
- Can I make the Peach Galette dough ahead of time?
- Yes, you can prepare the galette dough up to three days in advance. Just keep it refrigerated until you’re ready to assemble and bake the galette.
- How should I store leftover Peach Galette?
- Leftover Peach Galette can be wrapped and stored at room temperature for up to two days. Alternatively, wrap it in plastic and freeze for up to two months. Let it come to room temperature or gently warm it in the microwave before serving.
Tips
- Ensure Ripe Peaches: Select peaches that are ripe but firm, with a fragrant aroma and a vibrant yellow or orange background color. Avoid peaches that are overly soft or have green undertones to prevent a mushy filling.
- Chill the Dough: Prepare the galette dough ahead of time and chill it for at least an hour. This helps the butter firm up, ensuring a flaky and crisp crust once baked.
- Manage Excess Juices: After mixing the peaches with the sugar and cinnamon, discard any excess juices to prevent the galette from becoming too soggy. If desired, reduce the extra liquid in a saucepan to create a syrup for drizzling over ice cream.
- Customize the Filling: Feel free to experiment by swapping peaches for other fruits like nectarines, plums, or berries, allowing you to enjoy this galette with a variety of seasonal flavors.
Equipment
- Food Processor – For making the galette dough by pulsing the dry ingredients with butter and water.
- Pastry Cutter – Alternative to a food processor for cutting butter into the flour mixture if you don’t have a food processor.
- Rimmed Baking Sheet – To hold the parchment paper and dough while baking the galette.
- Rolling Pin – To roll the dough into a 12-inch circle.
- Parchment Paper – Used to roll out the dough and to line the baking sheet.
