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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