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Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling: While the dough chills, prepare the peach filling. In a bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Toss the mixture gently to coat the peaches evenly and set it aside.
Assemble the galette: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Spoon the peach filling onto the center of the dough, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating it as you go.
Bake the galette: Brush the exposed dough with the beaten egg and sprinkle with coarse sugar, if desired. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and serve: Remove the galette from the oven and let it cool for 10-15 minutes before slicing. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Serving and Storage Tips:
Serving: This galette is best enjoyed fresh, either on its own or with a scoop of ice cream or a dollop of whipped cream. It’s perfect for a casual dessert after dinner or served at a family gathering.
Storage: Leftovers can be stored at room temperature for up to 2 days. If you prefer, you can refrigerate the galette, though the crust may lose some of its crispness. To reheat, simply warm it in a 350°F (175°C) oven for 10-15 minutes.
Variations:
Other fruits: While peaches are the star of this recipe, you can easily swap them for other fruits like nectarines, plums, or even berries for a delightful twist.
Spices: Add a pinch of nutmeg, ginger, or allspice for extra warmth and flavor.
Nut crust: For a more complex texture, you can incorporate ground almonds or walnuts into the dough for a nutty crust.
FAQs:
Can I make the dough ahead of time? Yes! You can prepare the dough a day or two in advance and keep it tightly wrapped in plastic wrap in the refrigerator. Let it come to room temperature for a few minutes before rolling it out.
Can I use frozen peaches? Frozen peaches can be used, but be sure to thaw them completely and drain any excess moisture before using them in the filling to prevent the galette from becoming soggy.
Can I make this galette gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Just make sure to follow the blend’s instructions for best results.
How do I prevent the crust from becoming soggy? To avoid a soggy crust, make sure to drain any excess juices from the peach filling before placing it on the dough. Additionally, using a parchment paper-lined baking sheet will help with even baking.
Can I freeze the galette? Yes, you can freeze an unbaked galette for up to 3 months. Simply assemble it, wrap it tightly in plastic wrap and foil, and freeze. When ready to bake, no need to thaw—just bake it as directed, adding a few extra minutes of baking time if needed.
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