Peach Galette Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
40 minutes
Servings:
8 Slices
Ingredients
  • 1 cup all-purpose flour, plus more for dusting
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (¾ of a stick) unsalted butter, chilled
  • ¼ cup ice water
  • 3 small peaches, pitted and sliced
  • 1 tablespoon raw sugar (or granulated), plus more for dusting
  • ¼ teaspoon ground cinnamon
Directions
  1. Place the flour and salt in a large bowl and whisk to combine.
  2. Grate the cold butter into the flour mixture. Working quickly, gently toss the butter with the flour, just until all the butter strands are coated in flour.
  3. Gradually sprinkle in the ice water while gently tossing the flour mixture with a rubber spatula. Toss until the water is evenly distributed. The dough will look dry and shaggy.
  4. Turn the dough out onto your counter and gather it into a loose disc with your hands. Don't worry if it seems too dry; it will hydrate fully in the fridge. Work quickly, as you do not want to warm the mixture with your hands.
  5. Wrap the dough in plastic wrap and refrigerate for at least an hour (or up to several days).
  6. Preheat the oven to 400 F. As it heats, pit and slice the peaches, then toss the slices with the sugar and cinnamon.
  7. Unwrap the dough and place it on a sheet of parchment paper. Roll it out to a ¼-inch thick circle and transfer to a baking sheet (with the parchment). 8. Arrange the peaches from the center outward, leaving a 2-inch border. Then fold the border over the peaches. Sprinkle border with light dusting of sugar.
  8. Bake until the dough is golden, about 40 minutes. Cool for at least 20 minutes before slicing and serving.