Peach Galette
Peach Galette
Ingredients
All-purpose flour, for
dusting
2 refrigerated pie
doughs (from one 14-oz box)
1/2 c. granulated
sugar
2 tsp. ground
cinnamon
1 Tbsp. plus 1
tsp. cornstarch
6 medium peaches,
pitted and sliced (about 6 cups)
1 Tbsp. lemon
juice
2 Tbsp. heavy
cream
1 Tbsp. coarse
sugar (like turbinado)
Vanilla ice cream and caramel
sauce, for serving (optional)
Directions
1On a lightly floured
surface, unroll the two pie doughs. Overlap the dough by 3 inches to make a
long, rectangular shape. Using a rolling pin, roll back and forth over just the
center of the dough to bind them together, close the gaps between the two circles, and
make it an even thickness. Transfer to a large, parchment-lined baking
sheet.
2Preheat the oven to
425˚.
3Combine the granulated
sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon
juice and toss gently to coat.
4Arrange the peaches in a
single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border.
Fold the edges of the dough over the outer edge of the peaches, crimping
every 3- to 4-inches, to keep the crust flat against the fruit. Brush the
edges of the dough all over with heavy cream and sprinkle with coarse
sugar. Drizzle ¼ cup of the liquid left in the mixing bowl over the
peaches.
5Bake for 10 minutes.
Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes,
until the filling is bubbly and the crust is golden brown. Cool 5 minutes
on the baking sheet, then slide the galette, on the parchment paper, to a
cooling rack. Let cool at least 30 minutes before slicing. Serve warm with
vanilla ice cream and caramel sauce, if you like.
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