I love biting into a perfectly ripe peach. It always involves sticky peach juices streaming down the palms of my hands and into my lap but it’s totally worth it. This peach galette is also totally worth it.
Galettes are free form pies with no top crust making them the perfect vehicle for juicy peaches. Enough of the moisture evaporates to soften the fruit filling into a jammy consistency without leaving you with a puddly mess. This unfussy pie is also perfect for cottage baking. Roll the dough between two sheets of plastic wrap with yesterday night’s wine bottle. Less mess, less time, 100% practical.
If peaches aren’t your thing, try this berry-based galette.
Summer Peach Galette
- 5-6 peaches, stoned and cut into 8 wedges
- 1/4 cup cornstarch
- pinch of salt
- 1/3 cup sugar
- 1 Tbsp rum (optional)
- Egg wash, 1 egg beaten with 1 Tbsp water
- Pie dough
Roll the pie dough into a 14-inch circle. Transfer onto a parchment lined tray and sprinkle with 1 Tbsp sugar. Place in the fridge while you prepare the filling. Preheat your oven to 375°F.
Toss the peaches with the cornstarch and salt. Arrange the peaches in concentric rings directly onto the crust forming an 11-inch circle. Sprinkle with all but 1 Tbsp of the remaining sugar. Cut five 1-inch slits into the edge of the dough and brush the edges lightly with egg wash. Fold up the edges and brush the outside crust lightly with egg wash. Sprinkle the remaining sugar over the egg washed edges and transfer the pie into the hot oven.
Bake for 30 minutes. Remove and using a spoon or pastry brush, dab the fruit with rum or the pooled juices to melt the sugar and starch. Turn the tray and return the galette to the oven for another 15 minutes until nicely golden.