Peach Galette Recipe
Peach Galette is a super easy to make freeform tart. This is a fuss-free recipe.
slices
Ingredients
- ½ recipe corn meal pie crust (see note)
- 2 oz granulated sugar (¼ cup, divided)
- 1 large egg
- 1 ½ lbs ripe peaches (approximately 4-5 medium peaches)
- 1 oz dry bread crumbs (1/4 cup)
Instructions
- Preheat the oven to 375 °F.
- Roll ½ recipe corn meal pie crust to a 14" round. Roll the dough onto the rolling pin and transfer it to a half sheet pan lined with parchment paper. Refrigerate the dough while you prepare the other ingredients.
- Whisk 1 large egg in a small bowl to make egg wash. Set it aside. Peel and pit 1 ½ lbs ripe peaches. Cut each peach into 8 slices.
- Sprinkle the dough with 1 oz dry bread crumbs, leaving a 1" border all around. Arrange the peach slices over the bread crumbs in slightly overlapping circles. Sprinkle 3 tablespoons of sugar over the peaches.
- Bring the dough border over the edge of the fruit, pleating as you go to form a neat circle. Brush the border with the egg wash and sprinkle with the remaining tablespoon of sugar.
- Slide the sheet pan onto the bottom rack of the oven. Bake until the crust is nicely browned and the fruit is tender.
- To promote browning on the edges of the fruit you can briefly run the galette under the broiler (be careful not to burn the crust!).
- Best served slightly warm or room temperature.
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Notes
Try this recipe with Whole Wheat Pie Crust, Sourdough Pie Crust or Classic Pie Crust.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!