Rustic peach galette
I know it is a bit hot to turn the oven on these days but I’d burn in my kitchen for this delicious galette! It is so yummy, the dough is flaky and just right. It doesn’t take much time to make which is always great! And the filling is syrupy, sweet and sour. So so good! Try it for yourself.
Rustic peach galette :
For the dough :
- 115g butter (cold)
- 190g flour
- 1/2 tsp salt
- 4-6 tbsp buttermilk (or ice cold water)
- 1 egg
For the filling :
- 3-4 big peaches
- 1 tbsp cornstarch
- 1/2 lemon
- 50g brown sugar
Add the flour, salt and cubed butter in a big bowl.
With your fingers, crumble the butter into the flour until you reach a sand-like consistency. Some big chunks of butter are okay.
Add 3 tbsp of buttermilk and mix with a wooden spoon. The dough must be sticky but not too wet. Add buttermilk 1 tbsp at a time until you reach the desired consistency, I only used 4.
Transfer the dough onto a lightly floured surface. Knead for 1 to 2 minutes. Put in plastic wrap and let it rest in the fridge while you prep the rest.
Cut the peaches around the core, then slice. Put it all in a big bowl.
Add lemon juice, cornstarch and sugar. Mix with a spatula.
Get the dough out of the fridge and roll it onto a lightly floured surface. Don’t roll it too thin or it will get soggy.
Transfer onto a baking tray covered with parchment paper.
Spread the peaches on the dough leaving 5cm off the side to fold the dough over.
Add the peach juice from the bowl onto the dough.
Fold gently the dough over. Let the galette reste in the fridge for 15 minutes.
Preheat the oven at 180°C/350°C.
Beat the egg in a small bowl and brush it onto the dough. Add a little sugar on top for caramelization if you want.
Bake for 35-45 minutes, keep an eye on it to avoid it burning.
The dough must be crispy and golden. Peaches must be tender and well cooked.
Let it cool a bit and serve!