Peach Galette

Instructions

1. Step 1

   Whisk the flour with the dough portion of the sugar and the salt in a large bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 3.0 gr Fine Salt, 15.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

2. Step 2

   Cut the cold butter into the flour mixture until the largest pieces are about the size of peas.

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: mixing bowl, Pastry blender

3. Step 3

   Add the ice-cold water and stir just until the dough holds together when pressed. Shape it into a disk.

   Ingredients used: 60.0 ml Water

   Cookware: mixing bowl, Silicone spatula

4. Step 4

   Cover the dough and refrigerate it until firm.

   Timer: 45 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

6. Step 6

   Pit and slice the peaches. Toss them with the filling portion of the sugar, cornstarch, lemon juice, and vanilla extract.

   Ingredients used: 15.0 gr Cornstarch, 50.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 700.0 gr Peach, 5.0 ml Vanilla Extract

   Cookware: Chef Knife, cutting board, mixing bowl, Silicone spatula

7. Step 7

   Roll the chilled dough between two sheets of parchment paper into a roughly 30 cm circle. Remove the top sheet and transfer the dough with its lower parchment sheet to the baking sheet.

   Cookware: baking sheet, parchment paper, rolling pin

8. Step 8

   Arrange the peach mixture in the center, leaving a 5 cm border. Fold the uncovered dough over the edge of the filling, pleating it as needed.

   Cookware: baking sheet

9. Step 9

   Brush the folded crust with the milk and sprinkle it evenly with the topping portion of the sugar.

   Ingredients used: 10.0 gr Granulated Sugar, 15.0 ml Whole Milk

   Cookware: baking sheet, pastry brush

10. Step 10

    Bake at 200°C until the crust is deep golden and the peach juices are bubbling, 35 to 40 minutes.

    Timer: 35 min (fixed)

    Cookware: baking sheet, oven

11. Step 11

    Set the baking sheet on a cooling rack and let the galette cool for at least 20 minutes before slicing.

    Timer: 20 min (fixed)

    Cookware: baking sheet, cooling rack