Before Paris, there were peaches...
Every July and August, we head to our favorite local farm to gather peaches warm from the afternoon sun. It was there that our picky eater took his first bite of a peach straight from the tree—sweet juice running down his hands and a smile that said it all.
We've been members of the farm ever since.
This galette is one of our favorite ways to celebrate peach season.
Confession: Speaking of picky eaters, I don't usually like fruit pastries. But this recipe is the exception. It's that good.
I hope this one finds its way to your table, too.
Ingredients
For the Pastry
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/3 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Filling
- 2 white peaches, sliced
- 2 yellow peaches, sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of kosher salt
- 1 teaspoon fresh lemon juice
To Finish
- 2 tablespoons almond flour (optional)
- 1 egg, beaten
- Coarse sugar
Directions:
1. Make the Pastry
Whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time until the dough just comes together. Form into a disk, wrap, and chill for at least 1 hour.
2. Prepare the Filling
In a large bowl, gently toss together the peaches, sugar, cornstarch, vanilla, cinnamon, salt, and lemon juice. Let the fruit rest while the dough chills.
3. Assemble
Preheat the oven to 400°F.
Roll the dough into a 12-inch circle on a sheet of parchment paper. Sprinkle the almond flour over the center, leaving a 2-inch border. Spoon the peaches into the middle, then fold the edges over the fruit, pleating as you go.
Brush the crust with the beaten egg and sprinkle generously with coarse sugar.
4. Bake
Bake for 40–50 minutes, or until the crust is deeply golden and the fruit is bubbling.
Let the galette cool for 20–30 minutes before slicing.
5. Serve
Serve warm on its own or with vanilla ice cream, softly whipped cream, or a spoonful of crème fraîche.
Enjoy,
—Poplar & Prose
If you bake this galette, I'd love to hear about it. And if you're able to visit a local farm, pick a basket of peaches, and make an afternoon of it, I'd love to hear about that, too.
The best recipes have a story, don't you think?
Join the Poplar & Prose Writers' Circle for more recipes, conversations, seasonal updates, and short stories delivered to your inbox.
0 comments