Ingredients
Crust:
- 1 1/4 c all purpose flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 c unsalted butter (very cold)
- 4 to 6 tbsp ice water
Filling:
- 3/4 lb ripe peaches (pitted, sliced into 1/4-inch to 1/2-inch slices)
- 3 tbsp granulated sugar
- 1 tbsp all purpose flour
- 1/2 tsp vanilla extract
- 1 egg
- 1 tbsp unsalted butter
- A sprinkling of coarse sugar (optional)
Instructions
- Preheat the oven to 425°F.
For the Crust:
- Grate the cold butter on a cheese grater and set aside.
- To the bowl of a stand up mixer, add the flour, sugar and salt. Add grated butter and mix until roughly incorporated in the flour.
- Slowly add the ice water; a tablespoon or two at a time, mixing after each addition, until the dough just begins to form. Stop mixing once the dough is formed.
- Turn out the dough onto a clean surface. Use your hands to form into a disc. Work the dough only enough to bring it barely together into a disk.
- Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.
- Place the peach slices in a bowl and sprinkle with the flour and sugar, then add vanilla. Toss gently to get everything coated.
- In a small bowl, whisk the egg and set aside.
- On a lightly floured surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet lined with parchment.
- Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle.
- Break apart the 1 tbsp of butter and scatter across the peaches.
- Fold the outer edges of the dough round over the filling.
- Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if desired.
- Bake for about 15-20 minutes, until lightly browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes. Serve with vanilla ice cream or fresh whipped cream.
Notes
Recipe from: http://www.simplyrecipes.com/recipes/peach_galette/