Gallagher Kitchen

Ingredients

For the Pastry Dough

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup ice water (plus more if needed)

For the Filling

• 1 1/2 pounds fresh peaches (about 4-5 medium)
• 1/4 cup turbinado sugar
• 2 tablespoons brown sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (optional, if peaches are very juicy)

For Assembly

• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon turbinado sugar (for topping)

Instructions

1. Make the dough: In a food processor, combine flour, salt, and granulated sugar. Add cold butter and pulse until the mixture resembles coarse cornmeal — the pieces of butter should be pea-sized. Add ice water one tablespoon at a time, pulsing between additions, until the dough just comes together when pinched (do not overmix).

2. Chill: Form the dough into a disk, wrap in plastic, and refrigerate for at least one hour (or up to two days). This is crucial for flakiness.

3. Prepare the peaches: Slice each peach into wedges roughly 1/4 inch thick (you can peel them first if you prefer, though the skin adds texture and color). Place in a bowl.

4. Make the filling: Toss the peach slices with turbinado sugar, brown sugar, lemon juice, vanilla, salt, and cornstarch if using. Let sit for 30 minutes so the peaches release their juices but do not break down. Taste the liquid and adjust sweetness if needed.

5. Preheat oven: Heat oven to 400°F. Line a baking sheet with parchment paper.

6. Roll the dough: On a floured surface, roll the chilled dough into a thin circle about 12 inches across (roughly 1/8 inch thick). Transfer to the parchment-lined baking sheet.

7. Fill the galette: Mound the peach mixture (including any accumulated juices) in the center of the dough, leaving a 2-inch border around the edges.

8. Fold the edges: Gently fold the edge of the dough up and over the filling, pleating it as you go. The center will remain exposed. Some pieces may overlap — this is intentional and attractive.

9. Make egg wash: Whisk together the egg yolk and water. Brush this mixture over the pastry edges only (not the exposed fruit).

10. Add sparkle: Sprinkle turbinado sugar over the pastry edges. This creates a beautiful, crispy, sparkly finish.

11. Bake: Bake for 25-30 minutes, until the pastry is golden brown and the peach juices are bubbling around the edges. If the edges brown too quickly, tent with foil for the last 10 minutes.

12. Cool and serve: Let cool for 5 minutes on the baking sheet, then transfer to a serving plate. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

• The dough must be cold when you work with it. If it gets warm, refrigerate it again before proceeding.
• Peaches vary in juiciness. If your peaches release a lot of liquid, drain some of it before filling, or add the cornstarch to prevent a soggy crust.
• This galette is best served the day it's made, while the pastry is still at its crispiest. Leftovers can be reheated gently in a 300°F oven for about 10 minutes.
• You can make individual galettes (about 6-7 inches) with the same dough — just divide it into portions and adjust baking time to 20-25 minutes.
• This recipe works beautifully with other stone fruits: cherries, plums, apricots, or a combination.
• Serves 4-6.