PEACH GALETTE
no pie pan? no problem! this rustic free form pie is great for stone fruits or berries.
SKILL LEVEL: BEGINNER | QUANTITY: 1 10x14” free form GALETTE
LISTS
GROCERY LIST:
Homemade Pie Dough (ingredients below) or Store-bought Pie Dough
2 sticks | Unsalted Butter
2 ½ cups | All-purpose Flour (plus more for rolling out pie dough, about ½ cup)
½ teaspoon | Kosher Salt
1 large | Egg
½ cup | Granulated Sugar
3 tablespoons | Turbinado Sugar
¼ cup | Cornstarch
¼ teaspoon | Kosher Salt
5 regular | Peaches
1 large | Lemon
KITCHENWARE:
18x13-inch Baking Sheet
Medium Mixing Bowl & Large Mixing Bowl
Measuring Spoons & Cups, Rolling Pin & Pastry Brush
PREP
Helpful tips!
If you’re making the homemade pie dough, make the night before.
Galettes do not need a top crust so if you just want a bottom crust, cut the dough recipe in ½ and skip the steps about the top crust.
This recipe can be made with a variety of stone fruits (apricots, plums, cherries, etc.), berries or a combination of fruits. Just adjust the sugar to the level of sweetness based on the fruit.
BAKE
HOMEMADE PIE DOUGH:
2 ½ cups | All-purpose Flour
½ teaspoon | Kosher Salt
2 sticks | Unsalted Butter (cold)
6 tablespoons | Water (iced)
FILLING:
1 teaspoon | Lemon Zest
1 tablespoons & 1 teaspoon | Lemon Juice
5 regular | Peaches
½ cup | Granulated Sugar
¼ cup | Cornstarch
¼ teaspoon | Kosher Salt
1 large | Egg (for pie crust egg wash)
3 tablespoons | Turbinado Sugar
Start here if making homemade pie dough:
Combine flour and salt in a large bowl and set aside.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
Divide dough ½ and form dough into 2 separate discs. Individually wrap in plastic and store in fridge for at least 30 minutes or overnight.
Start here once homemade dough has rested or using store-bought dough:
Line baking sheet with parchment paper and set aside.
Keeping ingredients separate, zest and juice lemon and set aside.
Wash and dry peaches. Cut peaches into roughly ¼-inch slices (cut peach in ¼’s, then each quarter in ½ and then each slice in ½ again). Combine in medium mixing bowl with granulated sugar, cornstarch, salt, lemon juice and lemon zest. Set aside.
Remove 1 dough disc from fridge, lightly flour surface and roll out dough into preferred shape, I made an 11x15-inch rectangle. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Use rolling pin to roll up dough and transfer to baking sheet. Chill in fridge for 30 minutes.
Preheat oven to 425° F and place rack in the center of the oven.
Remove other dough disc from fridge, lightly flour surface and roll out dough into same shape as first . Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. At this point you can choose to cut into strips to create a lattice pattern, cut out shapes or simply leave plain. I cut roughly ¾-inch strips and made 8 strips that I used to create a lattice pattern.
Remove chilled bottom dough from fridge and using your hands or slotted spoon, place sliced peaches in center of dough leaving at least a 1-inch border. To avoid a leaky, wet galette, don’t add the juices from the peaches to the galette - make sure you’re letting as much liquid run off from fruit and remain in the bowl. If you want you can later reduce the juices from the mixture to make a thick, sauce for an additional topping.
Place top dough over peaches or weave your lattice work design. If top dough is one piece, make sure you score with a knife to allow steam to escape. Use a bit of water on your fingers around the edges where the doughs meet to help seal. Fold 1-inch border of bottom dough inward to create a crust. This will keep as much juices inside of the galette. Crimp the border with fingers or fork to ensure fully sealed.
Whisk 1 egg together with about 1 tablespoon of water to make egg wash and brush liberally over dough. Sprinkle with Turbinado sugar.
Bake for 25 minutes. Rotate baking sheet to ensure an even bake and bake for an additional 20-25 minutes, until crust is dark golden brown. Depending on your fruit, some juices will run and that’s okay. Let cool in pan for 10 minutes before serving. Serve as is or top with ice cream or whipped cream!
Store leftovers in plastic wrap or airtight container at room temperature.
