I had some leftover peaches from canning and wanted to do something new. I LOVED this recipe- served with homemade whipped cream or vanilla ice cream.
1/8 tsp Ginger, ground
juice of 1/2 Lemon
4 peaches, sliced (about 3 cups or so)
1 1/4 cups All-purpose flour
1 tbsp cornstarch
1/4 cup Brown sugar, packed
1 tbsp sugar
1/4 tsp Cinnamon
1/2 tsp Sea salt
1 pinch Sea salt
1 tsp Vanilla extract, pure
1/2 tbsp Apple cider vinegar
1/2 cup Butter, unsalted
6 Tbsp. ice water
2 Tbsp apricot or peach jelly
egg wash (1 egg yolk + 1 tsp milk) or milk wash and Turbinado sugar
Cut the cold butter into quarter-inch cubes.
Mix together the flour, sugar and salt in a sturdy mixing bowl. Add the butter cubes to the flour mixture and with a pastry blender, blend butter in until largest butter bits are about the size of large peas.
Add the vinegar and ice water, and mix until incorporated. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.
Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.
Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator.
Prepare the pie pastry: Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.
Meanwhile, preheat the oven to 375℉. Line a pizza stone with parchment paper (large sheet pan will work too)
Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.
Gently transfer the dough to the pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.
Prepare the brown sugar peach filling: In a large mixing bowl, stir together the brown sugar, lemon, vanilla, cornstarch, cinnamon, ginger, and salt, until combined. Toss with the peaches.
Assemble the galette: place peaches in a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed.
Brush the pastry with the egg wash and generously sprinkle with the Turbinado sugar.
Bake for 40-50 minutes, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.
Remove from the oven and allow to cool to room-temperature on a baking rack until set. While still warm, carefully brush the top of the peaches with the apricot/peach jelly to lightly glaze. Serve warm with homemade whipped topping or a scoop of vanilla ice cream.