Utah peaches haven’t given up on us yet! They are still out in full forces! We tried a peach galette over the weekend and it was fabulous!
This was my first time making a galette, believe it or not! I don’t know why I have been slacking. I loved the outcome! The course corn meal and turbinado sugar gave the crust a nice crunch. I really like the rustic look of this dessert too. It was easy to make and the peaches were the perfect filling. A hint of cinnamon and brown sugar helped them really shine!
I can’t wait to try this galette with other fruits! I will for sure make this one again.
Adapated from Cooking Light
1 ¾ cups all-purpose flour
⅓ cup granulated sugar
¼ cup coarse cornmeal
¼ teaspoon salt
½ cup cold butter, cut into small pieces
⅓ cup fat-free buttermilk
4 cups thinly sliced peaches (about 4 large)
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons cornstarch
1 egg white
1 tablespoon fat-free milk
1 tablespoon turbinado sugar
To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes. We chilled it overnight. It will keep for about 3 days. So make it way ahead if you want!
Center a rack in the oven and preheat to 350 degrees F.
To make the peach filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. You don’t want the peaches to be too juicy! The cornstarch will help thicken the liquid up.
Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. You don’t want the dough to crack so be patient! It’s best served at room temperature or slightly warm. Serve with ice cream, frozen yogurt, or whipped cream! It is good plain tooJ