Do you peel peaches for galette?

It's not necessary. Since peach skin is so thin, I don't see a need for this, and I like the color difference it adds after baking. If you don't like the skin, try dunking the peaches into boiling water for about 30 seconds, then pop them in an ice bath. The skin will peel off easily.

What type of pastry do you use for galettes?

Keep things simple and use a basic butter pie crust, or add some flake with a rough puff or full puff pastry. They're all lovely in their own way!

Should you egg wash galette dough?

Yes, I highly recommend it. The egg wash gives the crust a nice golden brown color and helps the coarse sugar adhere, which adds a nice crunch and extra sweetness. It's a simple upgrade with a big impact.

Peach Galette

Description

This homemade Peach Galette is a simple, rustic tart, perfect for enjoying the flavors of summer! Fresh peaches are tossed in sugar, cinnamon, and ginger and then nestled in a pie crust before baking. The result? A buttery, flaky pie crust with tender, spiced peaches in every bite. It tastes like pure summer and is unforgettable with a scoop of Vanilla Ice Cream or whipped cream.

Ingredients

1 pie crust, homemade or store-bought
4 large peaches, sliced into ½” slices
5 tablespoons (63 grams) white sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon vanilla
1 egg
1 teaspoon water
2 tablespoons coarse sugar (for sprinkling on crust)

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Instructions

Preheat the oven to 400F. Prepare a baking sheet with parchment paper.
Prepare your pie crust by rolling it out into a 12-inch circle, then place onto the prepared baking sheet.
In a large mixing bowl, toss together the peach slices, sugar, cornstarch, cinnamon, ginger, and vanilla, until well combined.
Pour the peach mixture into the centre of the rolled out pie crust (or arrange in a circular-spiral pattern), ensuring there is a 2-inch inch border of bare dough left around the edge.
Begin folding the edges of the dough over the fruit, overlapping as needed and pressing the seams of the dough together as you go.
In a small mixing bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to brush the pie dough with the egg wash, then sprinkle with the coarse sugar.
Place into the oven to bake for 30 to 35 minutes, or until the dough looks golden. Remove the galette from the oven, allow to cool for 10 minutes, then slice and serve!

Notes

How to store: Store any leftover galette in an airtight container in the fridge for 3-4 days.

How to reheat: Like a good peach pie, this galette is best served warm. Pop it in the microwave for 30 seconds to 1 minute, or bake it at 350 for 10 minutes or so until nice and warm.

How to freeze: Once fully baked, cool the galette to room temperature, then wrap with several layers of plastic wrap. Refrigerate first, then freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Pie
Method: Bake
Cuisine: French