Peach galette
ANTI-CHEF · ♥ 1.2K likes · 24.4K views · 7 min video
Timestamp
Ingredients
Method
Techniques
- 6 whole peaches
- ¼ cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla
- 2 tbsp lemon juice
- 3 tbsp milk
- all purpose flour
- sugar
- salt
- butter
- apple cider vinegar
Mix the flour with the sugar and salt; add the chilled cubed butter and squeeze it into the flour with the fingertips.
Making the flaky pie crust
- chilled water
Mix in the apple cider vinegar, then a little chilled water, until the dough holds together when squeezed into a ball; form it into a disc.
Toss the peaches with some of the sugar, a good pinch of salt, cornstarch, vanilla and lemon juice.
Rolling out and moving the crust
- salt
Lightly flour the work surface and roll the dough into a 12 inch circle; move it onto parchment paper.
Arrange the peaches in a pattern, leaving about a 2 inch border; sprinkle the leftover sugar over the peaches.
Filling and folding the galette
Preheat the oven to 400F; chill the galette in the fridge 15 to 20 minutes to firm up.
- 1 whole egg yolk
Mix the egg yolk and milk into an egg wash and brush it generously over the crust.