Sep 5

Rustic Peach Galette


As far as I’m concerned, galettes are totally underrated. They’re basically impossible to mess up, they’re pretty to look at, and they taste unbelievable. It’s kind of like a faux-pie, really! So when the last of this years peach bounty became too much for me to ingest, I decided to throw em’ into one of these bad boys. I used Chef Chloe‘s recipe and couldn’t have been more pleased with the results (the fact that it lasted barely one evening is a testament to the deliciousness that ensued).

lark_peach-galette_1lark_peach-galette_2lark_peach-galette_3 lark_peach-galette_4 Click for more…

For the crust:
1 ¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
½ cup butter
¼ cup cold water, as needed

For the filling:
¼ cup sugar
2 tbsp. all-purpose flour
¼ tsp. ground cinnamon
1 tsp. pure vanilla extract
3 large peaches, pealed, pitted, and sliced
Maple syrup, for brushing
Vanilla sugar, for sprinkling



For the crust:
1. In a food processor, add flour, sugar, and salt. Pulse until ingredients are combined.
2. Add butter and pulse until mixture has a crumbly consistency.
3. Once you’ve reached the desired consistency, add ice water, 1 tablespoon at a time, and pulse until dough just holds together. Make sure you don’t overprocess!
4. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 10 minutes.
5. Once refrigerated, roll out dough to 1/8″ thick. Using a sharp knife and a 9″ round cake pan as a template, cut the dough into a circle.
6. Refrigerate for 10 more minutes.

For the filling:
7. In a small bowl, mix together sugar, flour and cinnamon. Add vanilla and peaches and toss until coated.

To assemble:
8. Preheat the oven to 375 degrees.
9. Lay the dough in the centre of your pan (I used a cast iron pan).
10. Starting in the centre, lay the peaches in a concentric circle, each one overlapping the last. Be sure to leave a 1 ½” border  of pie crust so that you can fold it over the peaches.
11. Brush with maple syrup and sprinkle with vanilla sugar.
12. Bake for 30-35 minutes until crust is golden brown. Let sit for 5-10 minutes before serving.

all images original to lark & linen | recipe adapted from Chef Chloe

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