This peach galette combines mostly pantry staples to create a simple yet showstopping Summer dessert. The ingredients you’ll need for a peach galette There’s no crimping or complicated lattice topping and the galette bakes right on a rimmed sheet pan. The crust begins the same as pie, with the same ingredients (I use my favorite all-butter pastry here), but after being rolled out is then gently folded over layers of subtly-spiced, sugar-kissed fresh peach slices. And while I truly love making pies, sometimes you just need a great pastry, like, now. In fact, they’re one of the first desserts I’d recommend for a beginner baker. Galettes – essentially free form tarts or pastries – are fantastic for showcasing seasonal fruit, and despite their simple construction, make beautiful, albeit rustic, desserts.Īnd while they combine all the flavors and elements of pie, galettes are much easier and quicker to make. Of course, homemade peach pie is always a great way to take advantage of those lovely, ambrosial beauties, but an even easier option is a simple peach galette, with flaky pastry crust and caramelized layers of sliced peaches. Maybe it’s because local peach season is so fleeting, but there’s something about a perfectly ripe peach, sweet and full of flavor, with syrupy juice that you can’t help but drip down your chin, that just screams Summer. Serve warm with vanilla ice cream and caramel sauce, if you like.Despite my penchant for berries, peaches might actually be my very favorite summer fruit to bake with. Let cool at least 30 minutes before slicing. Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches. Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit.
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