Peach Galette Buttery Crust (Print Version)
# Ingredients:
→ Galette Crust
01 -
1 1/3 cups all-purpose flour, spooned and leveled
02 -
1 tablespoon granulated sugar
03 -
1/2 teaspoon fine sea salt
04 -
8 tablespoons unsalted butter, very cold, cut into cubes
05 -
6 tablespoons ice water, or adjusted for consistency
06 -
1 egg, beaten (for egg wash)
07 -
1 tablespoon coarse sugar
→ Peach Filling
08 -
1 pound (3-4 medium) peaches, or 3 cups sliced, not overly ripe
09 -
1/4 cup granulated sugar
10 -
1 tablespoon all-purpose flour
11 -
1/2 teaspoon ground cinnamon
12 -
1/2 teaspoon pure vanilla extract
13 -
1/2 tablespoon unsalted butter, cut into small pieces
# Instructions:
01 -
In a food processor, pulse together the flour, sugar, and salt until combined. Add cold butter cubes and pulse 8-10 times until the butter becomes pea-sized. Add ice water 1 tablespoon at a time, pulsing until the dough begins to clump. Form into a disk, dust with flour, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
02 -
Preheat oven to 425°F. Roll the dough into a 12-inch circle on a floured sheet of parchment paper. Transfer the parchment and dough to a rimmed baking sheet, then refrigerate.
03 -
In a small bowl, combine granulated sugar, flour, and cinnamon. In a medium bowl, toss the peach slices with the sugar mixture and vanilla extract until fully coated.
04 -
Arrange the peaches in a circular pattern over the rolled dough, leaving a 2-inch border. Discard excess peach juices. Dot the peaches with small pieces of butter. Fold the dough edges up and over the peaches, pinching to seal. Brush the crust with beaten egg and sprinkle with coarse sugar.
05 -
Bake for 25-30 minutes until the crust is golden and the peach juices are syrupy. Let the galette cool for 15 minutes before serving.