It’s peach season! What better way to enjoy ripe peaches than with a simple, rustic galette? This dessert offers all the deliciousness of a pie but with way less effort. Just roll out a pie crust, fill it with peach filling, fold in the edges, and bake until golden brown. Top it off with a scoop of vanilla ice cream for the perfect summer treat.
Peach Vanilla Bean Galette
Ingredients
#### For the Crust
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter
- ¼ teaspoon salt
- 1 tablespoon granulated white sugar
- 2 tablespoons cold water
#### For the Peach Vanilla Galette
- 2 cups sliced peaches
- ¼ cup granulated white sugar
- 2 teaspoons vanilla bean paste
- 1 tablespoon cornstarch
- 1 egg for egg wash
- Turbinado sugar for sprinkling
Instructions
#### For the Crust
- In a food processor, pulse together 1 ¼ cups of all-purpose flour, 1 tablespoon granulated sugar, and ¼ teaspoon salt.
- Cut ½ cup of cold butter into small pieces. With the food processor running, add the butter a few pieces at a time.
- Gradually add 2 tablespoons of cold water until the dough starts to form a ball. (If the dough is too dry, add more water, 1 tablespoon at a time, until it reaches the right consistency).
- Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for 1 hour or overnight.
- When ready to make the galette, remove the dough from the fridge and let it sit for about 30 minutes to soften slightly.
- On a floured surface, roll the dough into a large circle, about 9 inches in diameter and ¼ inch thick. Transfer the dough to a parchment paper-lined baking sheet.
#### For the Peach Vanilla Filling
- Toss 2 cups of sliced peaches with ¼ cup of granulated white sugar, 1 tablespoon cornstarch, and 2 teaspoons vanilla bean paste. Let sit for about 10 minutes.
- Spoon the peaches into the center of the rolled-out dough on the baking sheet, leaving the liquid behind to avoid a runny mess.
- If desired, heat the remaining peach syrup in a small saucepan and simmer for a few minutes until it thickens. Spoon the thickened syrup over the peaches.
#### Forming & Baking the Galette
- Preheat the oven to 400°F.
- Fold the edges of the dough over the peaches, overlapping each fold slightly to form a rustic edge.
- Brush the folded edges of the dough with a whisked egg and sprinkle turbinado sugar over the peaches and dough.
- Chill the galette in the fridge for at least 20 minutes to help it hold its shape while baking.
- Bake the galette for 30 minutes at 400°F, until the dough is golden brown and the peaches are bubbling.
- Let it cool for a few minutes before serving. It’s best served with whipped cream or vanilla ice cream. Enjoy!