Galette aux pêches

Buttery, rustic dough pairs perfectly with fresh, ripe peaches

Prep Time 1 30

Cook Time 35

Chilling time 1

Total Time 3 35

Course Dessert

Cuisine French

Servings 2 9 inch galettes

3 cups all-purpose flour
2 tbsp granulated sugar
1 tsp salt
1 cup unsalted butter, cold cut into small pieces
1/2 cup ice cold water
1/4 cup crème fraîche if you can't find crème fraîche at your local grocery store, sour cream can act as a substitute

4 large ripe peaches sliced into 1/4-1/2 inch wedges
2 tbsp all purpose flour plus a little more for dusting
1/2 cup sucre vanillé (vanilla sugar) - divided if you don't have any sucre vanillé, you can substitute 1/2 cup of granulated sugar PLUS either the seeds from one vanilla bean, OR 2 tsp. vanilla extract.
2 tbsp fresh squeezed lemon juice juice from about one large lemon
4 tbsp unsalted butter, cold
1 large egg yolk
3 tbsp milk

In a large bowl, combine all-purpose flour, sugar, and salt
Add the chilled butter
Gently toss the butter in the flour mixture to coat
Using your fingers, press the flour mixture and butter together, repeatedly, until it resembles a grainy mixture.
In a separate, small bowl, using a spoon or whisk, mix together the ice cold water and crème fraîche.
Slowly add the crème fraîche mixture to the flour mixture, and stir, using a fork. Once incorporated, use your fingertips to continue working the dough, just until it comes together, and there are no more dry spots. Do not overwork your dough! It is ready when you can squish it together and it stays together. It should not be sticky. If it is still sticking to your hands, add more flour, one tablespoon at a time, until the desired consistency is achieved. Then, stop kneading!
Divide the dough in half, and shape into two separate discs. Wrap the dough discs in plastic wrap, and refrigerate for at least one hour. You can leave the wrapped dough in the refrigerator, for up to 2 days.

Place your sliced peaches into a large bowl.
In a separate bowl, combine 3 tbsp of sucre vanillé, flour, and lemon juice, and stir to combine.
Sprinkle the sugar mixture over the peach slices, and gently toss until fully coated.

Preheat your oven to 350 degrees.
Remove a dough disc from the refrigerator. You will work with one at a time, so it is best to leave the dough in the refrigerator, until you are ready to assemble.
On a lightly floured piece of parchment paper, roll out one disc until it is about 12 inches in diameter, and about 1/4 inch thick.
Dust off any excess flour, and place the parchment paper, with dough round on top of it, onto a baking sheet.
Sprinkle the dough with 2 tsp. of sucre vanillé.
Arrange 1/2 of your peach and sugar mixture onto the dough round, leaving a 1 1/2 inch border free of filling.
Scatter one half of the butter pieces (about 1 tbsp) over the top of the peaches.
Fold the dough border over the peach mixture, overlapping as you go.
Place in the refrigerator for 15 minutes to chill, and repeat these steps with the remaining dough disc and filling.
In a small bowl, whisk together egg yolk, and milk to make an egg wash.
Remove your galette from the refrigerator, after it has chilled for 15 minutes.
Using a pastry brush, lightly brush the egg wash over the dough. If you would like, you can sprinkle 1 tsp. of sugar over the egg washed dough.
Bake for 35-40 minutes. Baking time may vary from oven to oven. You want to bake the galette until the crust is golden, and the peach filling is bubbling.
Place the baking sheet on a wire rack to cool. Serve warm, or most commonly, at room temperature.

Keyword dessert, French recipe, galette, peach galette, peaches, pêches