Peach Galette Recipe
Peach Galette Recipe ~ this rustic, free-form flaky crust takes a helping hand from store-bought dough, baked with fresh summer peaches and topped with turbinado sugar.
Prep Time15 mins
Total Time30 mins
- Store made refrigerated pie crust
- flour for dusting rolling surface
- 4 medium size peaches pitted and sliced into 1/4 - 1/2" slices
- 1 tablespoon cornstarch
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 egg
- 2 tablespoons water
- 2-3 tablespoons turbinado or other coarse sugar
- Parchment paper
Preheat the oven to 425 degrees.
Lightly sprinkle some flour onto a flat surface, unroll the dough from the package and roll away any curled edges. Transfer the dough to a parchment paper lined baking sheet.
Wash and slice the peaches (leave the skin on) then add them to a bowl. Gently toss the peaches with the cornstarch, granulated sugar, vanilla and lemon juice.
Arrange the peaches in the center of the dough in a circle leaving about 2” of dough around the edges.
Fold the dough slightly over the edge of the peaches overlapping each fold.
Whisk the egg and water together in a small bowl then brush on the top of the dough.
Sprinkle the turbinado sugar over the crust and exposed peaches then bake 15-20 minutes or until the crust is golden brown and the peach juice is thick and bubbly.
Serve warm or room temperature plain or topped with ice cream.