Rustic Peach Galette

Friday, September 13, 2013 2 0

Last night I followed this recipe by Lark&Linen to bake a Rustic Peach Galette. Probably the most overwhelmingly exciting thing about the entire process was how fast my new food processor whipped up the dough! My pie crusts in the past have always been a flaky dry mess, so I was super excited to find out how fast and easy and perfect the dough for the crust came out in the food processor. That thing is going to get a lot of mileage, you guys.

The peach galette itself could have been more amazing if I’d used more ripe peaches – unfortunately I used slightly underripe peaches – but it was still a treat and a feast for the eyes in all its rustic beauty. All I needed were a few string lights to eat this thing under, and life would have been complete.


Rustic Peach Galette

{recipe via Lark&Linen}

For the crust:
1 ¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
½ cup butter
¼ cup cold water, as needed

For the filling:
¼ cup sugar
2 tbsp. all-purpose flour
¼ tsp. ground cinnamon
1 tsp. pure vanilla extract
3 large peaches, pealed, pitted, and sliced
Maple syrup, for brushing
Vanilla sugar, for sprinkling


For the crust:
1. In a food processor, add flour, sugar, and salt. Pulse until ingredients are combined.
2. Add butter and pulse until mixture has a crumbly consistency.
3. Once you’ve reached the desired consistency, add ice water, 1 tablespoon at a time, and pulse until dough just holds together. Make sure you don’t overprocess!
4. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 10 minutes.
5. Once refrigerated, roll out dough to 1/8″ thick. Using a sharp knife and a 9″ round cake pan as a template, cut the dough into a circle.
6. Refrigerate for 10 more minutes.

For the filling:
7. In a small bowl, mix together sugar, flour and cinnamon. Add vanilla and peaches and toss until coated.

To assemble:
8. Preheat the oven to 375 degrees.
9. Lay the dough in the centre of your pan (I used a cast iron pan).
10. Starting in the centre, lay the peaches in a concentric circle, each one overlapping the last. Be sure to leave a 1 ½” border  of pie crust so that you can fold it over the peaches.
11. Brush with maple syrup and sprinkle with vanilla sugar.
12. Bake for 30-35 minutes until crust is golden brown. Let sit for 5-10 minutes before serving.





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