Filling:
1 lb peaches, about 4 medium, not overly ripe
1/4 cup sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 Tbsp butter
Crust:
1 1/4 cup flour
1 1/2 tsp sugar
1/2 tsp salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) very cold butter (Chill the butter in the freezer for at least 20 minutes).
4 to 6 Tbsp ice water
1 egg
A Sprinkling of sugar and cinnamon for the crust
Instructions
How to Make the Dough:
1. In a food processor with the blade attachment, pulse 1 1/4 cups flour, 1 1/2 tsp sugar and 1/2 tsp salt until well mixed.
2. Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump. I used 5 Tbsp of ice water.
3. Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for 45 minutes to 1 hour then preheat the oven to 425 ˚ F.
How to Assemble your Peach Galette:
1. In a small bowl, beat the egg and set aside.
2. Slice peaches into 1/2″ thick slices. Place peaches in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
3. On a sheet of parchment paper, roll the dough into a 12″ circle. The parchment paper makes transferring and cleanup a cinch! Place the parchment paper and dough into a rimmed baking sheet.
4. Arrange the peaches in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. It will be plenty juicy without the extra syrup. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
5. Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar. Bake for 18-22 minutes until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving. Serve with your favorite ice cream if desired.
