Peach Galette

Peach Galette

Ingredients:

Peaches

• 2 - 3 yellow peaches, sliced

• ¼ cup brown sugar, lightly packed

• 1 Tbsp cornstarch

• Pinch kosher salt

• 1 lemon, zest and juice

• 1 Tbsp fresh mint, ripped or roughly chopped

Dough

• 1 cup (148g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• ½ cup (64g) cornstarch, plus 2 Tbsp for rolling out

• 1 tsp kosher salt

• 1 tsp baking powder

• ½ tsp xanthan gum

• ½ cup unsalted butter, cold and cubed

• 1 large egg

• 2 Tbsp water, cold

Extras

• 2 Tbsp pistachios, chopped

• 1 Tbsp fresh mint, ripped or roughly chopped

• 1 large egg, beaten

• 1 Tbsp granulated sugar

Yields 8 servings

Prep Time: 30 minutes

Cook Time: 35-40 minutes

In a large bowl, toss the sliced peaches with the brown sugar, cornstarch, kosher salt, lemon zest and juice, and fresh mint. Allow the peaches to chill and macerate in the fridge until you’re ready to fill the galette.

While those macerate, whisk together the flour, cornstarch, baking powder, xanthan gum, and kosher salt until homogenous. Spread the flour on a clean surface, and begin to cut in the cold butter. Use your hands to finish the process until the flour begins to look shaggy. Whisk the egg and water together, and then begin to cut and fold into the dough. It will be a bit sticky and tacky at first, but will smooth out as it fully forms. (Alternatively, you can do all of this in a food processor, but pulse slowly to incorporate the ingredients so the dough doesn’t get too hot.)

For ease and to reduce stickiness, I like to roll out my dough between two sheets of parchment paper amply dusted with cornstarch. Cover the dough on both sides with the cornstarch, place between the sheets of parchment, and roll out into a rectangular shape about ⅛” thick and 12”X14” in size. Transfer the dough (still “wrapped” in parchment paper) to its baking sheet, and slowly remove the top layer to reveal the rolled crust.

Preheat the oven to 350F. Remove the peaches from the fridge, and begin to place them in the center of the galette row by row. You’ll want to leave about 3” of room around the perimeter of the galette so there is ample amounts of dough to fold. After the peaches are uniformly placed, top with the pistachios and extra mint. Using the parchment paper as your guide, fold the sides of the rectangular dough one at a time over the peaches, until you’ve created an envelope look. Amply brush the sides of the dough with a beaten egg and finish with a sprinkle of granulated sugar. This step is optional, but you can chill the galette in the fridge for a few minutes while the oven finishes preheating, or if you’re planning to bake at a later time. 

Bake at 350F for 35-40 minutes (38 minutes was my sweet spot) until the crust is beautifully golden. Allow to cool completely before slicing so the dough can completely set, and enjoy!