Sweet summer peaches are sliced thin and baked into a flaky pastry crust to make this easy galette. Topped with ice cream, it's a win with everyone.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Servings: 6servings
Calories: 443kcal
Ingredients
Crust Ingredients
2cupsall-purpose flour
1/2teaspoonkosher salt
1tablespoonsugar
12tablespoonscold butter, cut into small 1/2" cubes
1/3 - 1/2cupice water
Filling Ingredients
5-6medium peaches
2tablespoonssugar
1teaspooncinnamon
1tablespoonmelted butter, for brushing the dough
Instructions
Preheat the oven to 425 degrees. Combine the dry ingredients in the bowl of a kitchenaid mixer, or in any large bowl if you are using a handheld mixer. Add the cold cubed butter and mix with the paddle attachment until the butter is well combined and the dough forms crumbs in the bottom of the bowl.
Add the ice water slowly, one tablespoon at a time, stirring with a fork or the mixer paddle attachment until the dough comes together when pressed in hand.
Wrap the dough in saran wrap and refrigerate for at least 15 minutes. While the dough is chilling, wash and slice the peaches. Place the peach slices in a bowl and sprinkle with the cinnamon sugar mixture. Toss gently and set aside.
Once the dough has chilled, roll it out into a 14" round. Brush the dough with the melted butter and then pile on the peaches. Fold the galette edges over onto the peaches. Brush the rest of the dough with butter and then lightly dust the crust with sugar.
Bake at 425 for 15 minutes, then reduce the temperature to 375 for 40-45 more minutes. When the crust is nicely browned, remove from the oven and let cool for a few minutes before serving. Enjoy!
Notes
I like the leave the skin on the peaches because I prefer the look and the taste that way. Don't slice them too thin either. With medium-size peaches, I usually get about 10-12 slices from each one.