Peach Galette

A galette is like a pie on vacation: relaxed and a bit spontaneous. With this freeform tart, there’s no need for blind baking, dealing with double crusts, or any of the other steps that make pies labor-intensive projects. A homemade butter crust creates a flaky, golden foundation for a pretty pattern of cinnamon-sugar-flecked peaches. Bake it in an enameled cast iron skillet for a casual, yet beautiful, oven to table presentation. 

Crust

1 1/2 cups all purpose flour, plus more for work surface

1/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup very cold unsalted butter, cubed

1/4 cup ice cold water

Peach Galette

4 peaches, about 1 pound, sliced into 1/2-inch thick slices

1 tablespoon all purpose flour

1/4 cup sugar

1/2 teaspoon ground cinnamon, plus more for crust

1/2 teaspoon vanilla extract

1 egg, beaten

Turbinado sugar

1/2 tablespoon butter, cut into small pieces

Ice cream, whipped cream, and/or fresh mint, optional

For the crust:

Place flour, sugar, and salt in a medium bowl, and whisk to combine. Cut in the butter using a pastry cutter or two forks, until the mixture resembles coarse crumbs. Add ice cold water, and stir until the flour is moistened. If the dough seems dry, add 1 more tablespoon of water. Gently knead the dough a few times on a lightly floured work surface, until it comes together into a ball. Flatten it into a thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

For the galette:

Preheat oven to 425°F. Place peaches in a medium mixing bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently.

Set a sheet of parchment paper on a work surface. Roll the dough into a 10-inch circle on the parchment. Use the parchment to transfer the dough into the bottom and sides of an enameled cast iron skillet.

Arrange the peaches in circles, overlapping slightly, in center of dough and leaving a 2-inch border.

Fold the edges of the galette up and over the peaches, pinching edges together. Patch up cracks in the dough to make a seal. Brush the crust with beaten egg, and sprinkle with turbinado sugar and more cinnamon if desired. Dot the top of the peaches with the small pieces of butter.

Bake in preheated oven until the crust is golden-brown, about 18-22 minutes. Remove from the oven and cool for 15 minutes before cutting. Serve with ice cream or whipped cream and fresh mint if desired.