Have you seen the peaches in the market? They’re beautiful this season. As we skid into the official end of summer I’m happy we can still find them. One of my favorite summer desserts is a rustic tart, or galette, because it’s just so easy to put together.
As I have an almost unreasonable love of homemade crusts, I make several batches of dough in advance, and just wrap them in plastic wrap and keep them in the freezer until needed.
This is a simple peach galette, with fresh yellow peaches tossed with a little sugar, flour, and vanilla. You can play around with it a bit. Before laying down the peaches I dotted the bottom of the crust with a little almond paste.
You could add blueberries, or toss in a pinch of cinnamon or nutmeg. Sprinkle with lemon juice if the peaches are too sweet.
Speaking of sweetness, it’s best to use yellow peaches for this baked dessert. The flavor of sweet white peaches is delicate and doesn’t hold up well to cooking.
Peach Galette Recipe
Ingredients
Crust:
- 1 1/4 cup flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour
- 4 to 6 Tbsp ice water
Filling:
- 2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
- 3 Tbsp sugar
- 1 Tbsp flour
- 1/2 teaspoon vanilla extract
- 1 Tbsp almond paste (optional)
- 1 teaspoon butter
- 1 egg
- A sprinkling of coarse sugar (optional)
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