Peach Galette

Peach Galette

Made this for Ray and I yesterday afternoon, we ate it for dinner!! So yummy, quick and easy to make.

Ripe summer peaches don’t hold up well in the oven, so it’s best to bake them as briefly as possible, that’s why I prefer them as an open faced pie or galette, as the French would say.  Without a pie plate to contend with, the crust bakes so quickly, the peach slices stay wonderfully tender, juicy and fresh.

Many fruits will work with this, nectarines, plums or any kind of berry.

Rolling the crust to 14 inches creates more surface area to maximize evaporation, helping the pie bake fast.

Thick slices prevent the peaches from cooking too quickly, so they bake up tender, not mushy.

Cornstarch forms a light, clear gel that’s never too thick or gloppy.

Sprinkling the sugar on last prevents the peaches from exuding their juices too soon, making the pie easier to shape.

Ingredients:

A half batch of your favorite pie dough, remember you just need one round not two.

4 large ripe peaches, washed, pitted, unpeeled and sliced into 1/2 inch pieces.

1/4 cup of cornstarch

1/2 cup of sugar

Pinch of salt

Egg wash

1 large egg

1 large egg yolk

1 tablespoon of heavy cream

Directions:

1. Roll your dough into a 14 inch round.  Transfer to parchment paper lined rimmed baking sheet, cover with plastic.

2. For the filling: take peach slices and sprinkle with cornstarch, tossing until well combined.

3. Adjust oven rack to lower middle position and preheat to 400°F.  Arrange peaches in a ring in the centre of the dough, tiling slices like dominoes and leaving about a 2 inch border of dough all around.  Sprinkle sugar on top of peaches and finish with a pinch of salt. With a sharp knife, cut a series of slits in the border of dough, each running from fruit to edge of dough, spacing them about 4 inches apart.  Fold each segment of dough over peaches, tugging gently so that the edge of each segment tightly overlaps the one that came before.

4. Egg wash:  Whisk egg, egg yolk and cream in a small bowl.  Brush over dough in a thin, even layer (including under each flap).  This will give the crust a glossy, golden sheen and help bind the pieces together.

5.  Bake for 35-40 minutes until the crust is a deep golden brown all over.  Remove from oven and let cool for 5 minutes, slice into wedges and serve warm, with a side of whipped cream if desired.

 

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