Peach season is still hanging on strong, folks. Their juicy, sweet perfection is upon us and you best believe that I’m taking full advantage. While I wish my derriere was more peach shaped, I take what I can get and bake. They’re a surprisingly versatile fruit and can work in both sweet and savoury dishes. I have been using this stone fruit a lot lately, this time in the form of a Rustic Peach Galette. What I love about this recipe is that although it looks bougie, it’s surprisingly easy to make. Because it’s supposed to look “rustic”, you can be a tad more careless when it comes to final presentation and finesse which is just fine by me. Honestly, after two glasses (bottles?) of red, I’m surprised anything comes out of my kitchen looking edible.
Scroll below to find out how to make this sweet treat for yourself! And don't forget to subscribe 🙂
Here’s what you’ll need:
- 1 ¼ cup all-purpose flour
- 1 ½ teaspoon sugar
- ¼ teaspoon salt
- ½ cup butter, cut into small cubes
- 4-6 tablespoon ice water
- 2 large peaches, peeled and sliced thin
- ½ teaspoon pure vanilla extract
- 3 tablespoon surgar
- 1 tablespoon all-purpose flour
- ⅛ teaspoon cinnamon
- 1 egg, beaten
- Coarse sugar
Here’s what you’ll do:
- Combine flour, sugar and salt in food processor. Pulse to combine. Add frozen butter cubes and pulse until crumbly. Adding one teaspoon of water at a time, continue to mix. After 4 teaspoons, squeeze dough between your fingers. If it stays together, remove dough, form into a ball and place onto a piece of plastic wrap. Refrigerate for one hour.
- Preheat oven at 425°F.
- Gently toss together peaches, vanilla, sugar, flour and cinnamon.
- Once dough is chilled, roll out to a 12 inch circle on a sheet of parchment paper. Arrange peach slices in the middle of the dough, leaving a 2 inch perimeter of just dough.
- Fold the sides of the dough inward.
- Brush dough with beaten egg and sprinkle with coarse sugar. Move parchment paper and galette onto a baking sheet
- Bake for 15-20 minutes, or until crust is golden brown. Cool and serve with whipped cream or vanilla ice cream.
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