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Peach Galette

From the Christina Eng collection

Serves

4 to 6

Introduction

This free-form tart is among the simplest peach desserts.

Ingredients

	1	pie crust, either store-bought or made by hand (Pie Dough, Flaky Pie Crust, or Pie Crust)
	2	Tbsp. all-purpose flour
	5	Tbsp. sugar
	4	peaches
	1	Tbsp. confectioners’ sugar

Steps

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
Roll out the pie crust on a lightly floured surface into a 13-inch round. Transfer to the baking sheet. Combine the flour and 2 tablespoons of the sugar and spread evenly across the dough, leaving a 1-inch border.
Pit, skin, and slice the peaches. Layer them on top of the dough, and sprinkle with the remaining 3 tablespoons sugar. Fold in the edges of the dough to cover the outer rim of the peaches, pleating as necessary.
Cover galette loosely with foil and bake 30 to 40 minutes. Remove foil and bake approximately 5 minutes more.
Transfer to a cooling rack and immediately brush the bubbling juices over the peaches with a pastry brush. Dust hot galette with confectioners’ sugar, helping to create a glaze.

Notes

Culinate editor’s notes: Any similar stone fruit — plums, apricots, etc. — will work just as well as peaches, and minced walnuts or almonds are a nice add-in to the flour-sugar mixture. You can skip the confectioner’s sugar if you wish. When fresh out of the oven, the galette will look a little soupy, but the juices will thicken as the galette cools. Serve warm with vanilla ice cream or freshly whipped and sweetened cream.

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