Don’t you just love fresh peaches?
I do! So much so that I went a little overboard and bought a whole box from a farm stand! The peaches were wonderful, but I soon found I needed to make a lot of peach dishes before the peaches spoiled.
So I decided to put together a peach galette! It turned out so tasty, and I love the rustic look!
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon granulated white sugar
- ¼ teaspoon nutmeg
- 6½ tablespoons cold butter
- 4 tablespoons ice cold water
- 4 large peaches, ripe
- Dash salt
- ¼ teaspoon nutmeg
- ½ teaspoon fresh lemon zest
- 1 tablespoon granulated white sugar
- 1 tablespoon brown sugar
- 1 tablespoon fresh lemon juice
- In a food processor, place the flour, salt, and sugar. Pulse until combined. Add nutmeg and lemon zest. Pulse.
- Add the butter in chunks through the feed tube. Pulse until crumbly.
- Pour 4 tablespoons ice cold water in the feed tube. Pulse until dough starts to stick together.
- Dump dough onto a large piece of parchment paper. Press gently into a ball and flatten. Wrap in plastic wrap. Refrigerate for 50 minutes.
- Unwrap dough. Place a large piece of parchment paper on counter. Sprinkle about a tablespoon of flour over the parchment paper. Unwrap dough and place on floured parchment paper. Roll dough into a 12-inch circle.
- Line a baking sheet with parchment paper. Place dough on the parchment lined baking sheet by flipping the dough over and peeling it off the parchment paper it was rolled out on.
- Preheat oven to 425 degrees.
- Wash peaches and rub them to remove the fuzz. Cut in half and remove pits.
- Cut each peach half into five thick slices.
- In a large bowl, place peach slices.
- Sprinkle salt, nutmeg, lemon zest, granulated sugar, and brown sugar over peaches. Toss to coat.
- Drizzle lemon juice over peaches.
- Let peach mixture stand for five minutes. Toss again.
- Lay peach slices one at a time on the dough as if haphazardly putting together a puzzle leaving a four-inch edge of dough around the peaches. The peaches will be in several layers.
- Gently pull the edge of the dough up and over the peaches. You might need to flour a bench scraper to get the dough off easily if it is sticking to the parchment paper. Pinch dough if needed to keep in place and to seal any holes.
- Bake for 40 minutes until the pastry is golden brown and the peaches are slightly firm still.
- Remove from the oven and place baking sheet on a wire rack.
- Cool slightly. Cut into wedges and serve.