Peach Galette

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Meet the dessert that is easier than pie, but just as tasty

Introducing our Peach Galette — An ode to the end of summer, this flaky and delicious cinnamon-dusted dessert literally tastes like the season.

Similar to pie, a galette has a flaky pie crust and then layers of beautifully caramelized fruit on top. Think of it as a free-form tart!

WOT we love about this recipe: You don’t have to just stick to peaches. You can easily swap out other seasonal fruit like plums, cherries, blueberries, nectarines, whatever you want!

For this recipe, we used a store bought pie crust but you can of course make your own from scratch.

Peach Galette

Ingredients

4 large ripe peaches, peeled and sliced
wedge of lemon, juiced
1/8 tsp cinnamon
pinch of sea salt
1 tbsp corn starch
1 premade rolled pie crust (usually sold in a box of two)
1 egg white, lightly beaten
1 tbsp sanding sugar (coarse bakers’ sugar)

Instructions

Preheat oven to 375 degrees F and place a baking sheet in the oven to preheat as well.
Place peeled and sliced peaches in a mixing bowl. Add the juice of a wedge over the peaches, add the cinnamon, pinch of salt and cornstarch. Gently fold peaches to combine the mixture well.
On parchment paper, gently unroll a piece of the pie crust. Until about 12” inches in diameter and about 1/8” thick.
Place the peach mixture in the middle of the pie crust leaving about a 2” border all around the peaches. Arrange the peaches to make one even layer and bring in the edges of the crust, making small “pleats” overlapping to make a nice circular shape.
Brush the egg white on the edge of the crust and sprinkle the sanding sugar on the edges.
Lift the parchment paper and place on the preheated baking sheet.
Bake in the galette for 30-40 minutes or until the edge slightly browned.

Store in the refrigerator for up to two days. Best if eaten the same day as made.

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