Easy Summer Spiced Peach Galette is a pretty and rustic, free-form pastry that will make your mouth water. Simple and scrumptious with a flaky pie crust and warmly spiced, vanilla-scented peaches.
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 stick very cold butter, diced
1/4 cup ice water
heavy cream and sugar for wash
3 peaches, ripe but firm, peeled and sliced
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
In a food processor, add the flour, sugar and salt; pulse to blend. Then scatter the diced butter and pulse until it is cut into the flour. You will have pea-size pieces of dough. Begin to add the ice water, pulsing as you go, until all of the water has been added. Continue to pulse until the dough begins to come together when you pinch it. Turn the dough out onto a work surface.
Handling the dough as little as possible, knead a couple of times until the butter and flour has been completly incorporated. Flatten the dough into a disk and place between two sheets of parchment paper. Roll the dough into a circle shape about 12 inches in diameter. The dough will be a little thicker than traditional pie crust — which is exactly what you want for free-form pastry. Refrigerate the dough for a couple of hours or freeze for up to 2 months.
If you’ve refrigerated the dough, leave it on the counter while making the filling, at least 10 to 15 minutes. It should pliable enough to lift and fold without cracking.
Preheat oven to 400°F. Transfer the dough on parchment paper to a baking sheet and set aside.
Stir together the sugar, cinnamon, cardamom, and cornstarch in a large bowl. Add the peach wedges to the sugar, spice mixture. Gently toss to coat. Add the vanilla, and again, gently toss to combine.
Spoon the peach filling and juices into the center of the dough, leaving about a 2-inch border. Gently lift the border of the dough up and around the filling. Pleat and fold the dough as you go around the edges. Brush the dough crust with heavy cream, and sprinkle with sugar.
Bake in preheated oven for 30 to 35 minutes or until the filling is bubbling. If necessary, add a foil ring around the pastry to keep from over browning. Cool 10 minutes on the baking sheet; transfer the peach galette to a wire rack and cool — if you can wait that long. Serve with whipped cream or, as always, vanilla ice cream!
Keywords: Easy Spiced Peach Galette, Peach Galette, Peach Crostata