A galette is a pie for people who do not want to fuss with a pie. The crust is rolled into a rough circle, the fruit is piled in the middle, and the edges are folded up however they fall. This one leans on late-summer peaches, a little cardamom, and a spoonful of browned butter that gives the filling a toasty, almost caramel depth. Rustic on purpose, and gone by the end of the evening.
Prep: 25 min | Chill: 1 hr | Bake: 40 min | Serves: 8
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 4 to 5 tbsp ice water
Filling
- 3 tbsp unsalted butter
- 4 ripe but firm peaches (about 1 1/2 lb), sliced 1/2 inch thick
- 1/3 cup light brown sugar
- 1 tbsp cornstarch
- 3/4 tsp ground cardamom
- 1/2 tsp vanilla extract
- Pinch of kosher salt
- 1 tsp lemon juice
To finish
- 1 egg, beaten with 1 tsp water
- 2 tbsp turbinado or demerara sugar
- Vanilla ice cream, for serving
Method
1. Make the crust
Whisk the flour, sugar, and salt in a bowl. Add the cold butter and use your fingertips to press and smear it into the flour until you have pea-sized pieces with a few larger flakes. Drizzle in 4 tablespoons of ice water and toss with a fork until the dough just holds together when squeezed, adding a little more water if needed. Shape into a disk, wrap, and chill for at least 1 hour.
2. Brown the butter
Melt the 3 tablespoons of butter in a small light-colored pan over medium heat. Swirl as it foams, then watch for golden-brown flecks on the bottom and a nutty smell, about 3 to 4 minutes. Pour it into a bowl immediately so it does not keep cooking, and let it cool for 5 minutes.
3. Toss the peaches
In a large bowl, combine the peach slices, brown sugar, cornstarch, cardamom, vanilla, salt, and lemon juice. Pour in the browned butter and toss gently until the slices are coated and glossy.
4. Roll and fill
Heat the oven to 400F and line a sheet pan with parchment. On a floured surface, roll the dough into a rough 12-inch circle and transfer it to the sheet pan. Arrange the peaches in the center, leaving a 2-inch border, and spoon over any juices. Fold the border up and over the fruit in loose pleats.
5. Bake until golden
Brush the crust with the egg wash and sprinkle generously with turbinado sugar. Bake for 38 to 42 minutes, until the crust is deep golden and the filling is bubbling. Cool on the pan for at least 20 minutes so the juices set, then slice and serve warm with vanilla ice cream.
Tips and Variations
- If the peaches are very juicy, let the tossed filling sit for 10 minutes and leave the excess juice behind in the bowl.
- Nectarines, plums, or a mix of stone fruit all work with the same quantities.
- The galette keeps at room temperature for a day; rewarm slices in a 350F oven for 8 minutes to re-crisp the crust.
