Rustic Peach Galette
A free-form flaky butter crust folded around juicy ripe peaches, a little ginger and brown sugar. No pie pan needed, and it bakes up golden and jammy.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15
- Serves
- 8
Cornstarch keeps the peach juices thick instead of soggy, and a hot oven crisps the bottom crust. Serve warm with vanilla ice cream. Nectarines or plums work in the same amounts.
Method
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Whisk the flour, granulated sugar and salt. Cut in the butter with your fingertips until pea-sized pieces remain. Sprinkle in the ice water a tablespoon at a time until the dough holds together when pinched.
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Shape the dough into a disk, wrap and chill for at least .
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Heat the oven to 400°F (200°C) with a rack in the middle and line a baking sheet with parchment.
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Toss the peaches with the brown sugar, cornstarch, lemon juice, ginger and vanilla.
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Roll the dough into a 13-inch round on a floured surface and transfer it to the baking sheet.
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Pile the peaches in the center, leaving a 2-inch border. Fold the edge up and over the fruit, pleating as you go.
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Brush the crust with the beaten egg and sprinkle with the turbinado sugar.
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Bake for , until the crust is deep golden and the juices bubble. Cool for before slicing.
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