For this week’s bake, I wanted to do something fun and easy, but also on a personal level, I needed a bake that could be a little bit therapeutic. Baking is my therapy and my flaky crust is my therapist. I’m sure I’m not the only one out there feeling the feels, but with all of the chaos happening in the world, my anxiety has been out of control. This week’s bake is inspired by my need to find my way in the new out of (my) control world and the bakes that get me through it.
This bake is a little unconventional, but super tasty. The fun part of a galette is it does not have to be perfect. It’s more of a rustic pie with a hint of tasty tart. AND since it’s the middle of peach season in Texas I had to do one last peach bake. Below is the recipe for my easy peach galette along with my tips, tricks, and a few don’ts that I did. Enjoy!
Flaky Crust Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 egg
- 2 tablespoons of milk
- 1 tablespoon of vanilla extract
Directions for Galette
In a large bowl, whisk together the flour, sugar, and salt.
Using a pastry blender, cut in the butter until it is the size of peas and the mixture holds together when you squeeze it.
In a small bowl, whisk together the egg, vanilla, and milk. Add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface.
Cover with plastic wrap and refrigerate for 30 minutes.
Divide the dough in half.
Roll out the dough halves in to 2 circles (they don’t have to be pretty)
Put on a baking sheet and refrigerate for another 30 minutes.
Ingredients and Directions for Pie Filling
4 cups of sliced peaches (about 5 medium peaches)
2 tablespoons of fresh lemon juice
2/3 cup of brown sugar
1 tablespoon of ground nutmeg
2 tablespoons of cornstarch
Combine all ingredients into a saucepan and cook on medium heat for 5-10 minutes.
Let cool for 20 minutes.
Putting it All Together
Preheat oven to 425
Pull dough out of the refrigerator.
Add peach mixture to the center of each circle, leaving about 2 inches around the edges.
Fold edges to the peach filling.
Whisk egg with 1 tablespoon of water and brush egg wash on the sides of the galette.
Sprinkle with sugar.
Bake at 425 for 25 minutes or until the galettes are golden brown.
Slice and Enjoy!
Tips, Tricks and Don’ts that I did
I used peaches, but this recipe can be made with any fruit or combination of fruit you’d like. I made another one with strawberries and basil; it was divine!
If you use a fruit with a lot of water, be sure to add a little more cornstarch to soak up some of the extra moisture.
Don’t forget cold butter is key to this crust. If you feel your butter starting to melt while handling the dough, put it back in the refrigerator.
This recipe is very easy, but the dough can be made ahead of time and stored in the refrigerator if you need a little extra time.
Serve these warm with a little homemade whipped cream or at room temperature.
As always, don’t forget to enjoy!