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Sep 5

Rustic Peach Galette

lark_peach-galette_text

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…

Need
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

 

DO

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.

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

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