Top | Christina Eng
(recipe, Christina Eng)
This free-form tart is among the simplest peach desserts.
- 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
- 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.
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.