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.
- 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)
- 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.
All photos by Lorianne DeVita