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Rustic Peach Galette

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A delightful dessert featuring a flaky crust and juicy peach filling, perfect for summer gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Baking
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 200 g all-purpose flour
  • 125 g unsalted butter, chilled and diced Ensure butter is well-chilled for a flaky crust.
  • 50 g granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup ice water Add one tablespoon at a time until dough comes together.
For the filling and topping
  • 3-4 ripe peaches, sliced Adjust sugar in filling based on the sweetness of peaches.
  • 1 tablespoon brown sugar For topping.
  • 1 egg for egg wash
  • Optional: sliced almonds or thyme For added texture and flavor.

Method
 

Preparation
  1. In a bowl, mix the flour, sugar, and salt together.
  2. Add the diced butter and mix until the mixture looks like coarse crumbs.
  3. Stir in the ice water, one tablespoon at a time, until the dough comes together.
  4. Shape the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes.
Baking
  1. Preheat your oven to 200°C (400°F).
  2. Roll out the chilled dough on a floured surface into a circle about 1/8 inch thick.
  3. Transfer the dough to a baking sheet lined with parchment paper.
  4. Place the sliced peaches in the center of the dough, leaving a 2-inch border around the edges.
  5. Fold the edges of the dough over the peaches, pleating the dough as needed.
  6. Brush the crust with an egg wash and sprinkle brown sugar over the peaches.
  7. Bake for 30-35 minutes until the crust is golden brown and the peaches are bubbly.
  8. Allow the galette to cool slightly before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 2gSugar: 10g

Notes

Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream. To store, let it cool completely, cover with plastic wrap or foil, and refrigerate for up to three days. Reheat in a preheated oven at 175°C (350°F) for 10-15 minutes.
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