Rustic Peach Galette Pastry (Print Version)
Flaky pastry filled with juicy peaches, brown sugar, and warm spices for a comforting seasonal treat.
# Ingredients:
→ Pastry Crust
01 -
1 1/2 cups all-purpose flour
02 -
1/2 tablespoon granulated sugar
03 -
1/2 teaspoon fine sea salt
04 -
1/2 cup unsalted butter, cold and cut into small cubes
05 -
1/2 tablespoon apple cider vinegar
06 -
4 to 6 tablespoons ice water
→ Peach Filling
07 -
3 cups fresh peaches, thinly sliced (about 4 medium peaches)
08 -
1/4 cup packed light brown sugar
09 -
1 teaspoon pure vanilla extract
10 -
Juice of half a lemon
11 -
1 tablespoon arrowroot starch or cornstarch
12 -
1/4 teaspoon ground cinnamon
13 -
Pinch ground ginger (optional)
14 -
Pinch salt
→ Topping
15 -
1 egg yolk, whisked with 1 teaspoon milk or water
16 -
Coarse sanding sugar or turbinado sugar (optional)
17 -
Apricot or peach jelly, warmed (optional, for glazing)
# Steps:
01 -
In a mixing bowl, blend flour, granulated sugar, and salt. Add cold unsalted butter and cut in until mixture resembles coarse crumbs with pea-sized butter pieces. In a small cup, combine apple cider vinegar and ice water. Drizzle liquid over the dry mixture and gently stir just until dough forms. Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
02 -
Gently toss peach slices with light brown sugar, lemon juice, vanilla extract, arrowroot or cornstarch, ground cinnamon, ginger if using, and a pinch of salt, until peaches are evenly coated.
03 -
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled pastry dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Heap the peach mixture in the center, leaving a 2-inch border. Fold the edges of dough over the peaches, pleating slightly.
04 -
Brush the pastry crust with egg wash and sprinkle with coarse sugar if desired. Bake for 40 to 50 minutes, until the crust is golden brown and the peach juices are bubbling. If crust browns rapidly, tent loosely with foil halfway through baking.
05 -
If desired, brush the peach filling with warmed apricot or peach jelly for a glossy surface. Allow galette to rest briefly before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream as preferred.
# Notes:
01 -
Chill the pastry dough thoroughly to ensure a tender, flaky texture and to make rolling easier.