YOU WILL NEED
Pie Dough- makes 2 galettes (skip if using store-bought):
2 1/2 cups chilled all-purpose flour (dip and sweep)
1/2 tsp salt
14 tbsp chilled salted or unsalted butter, cut into tbsp sized pieces
1/2 cup ice water + 1-2 tbsp extra if needed
Peach Filling* (can be substituted with fruit of choice):
4 cups sliced peaches
1/4 cup sugar, + extra for sprinkling
Small grating of fresh nutmeg
1 tsp lemon zest
*half the recipe for one galette.
Egg Wash:
1 egg white and 1 tbsp water, beaten with fork
LET’S DO THIS!
1 For the pie dough- Combine flour, salt and butter chunks in a large bowl. (Chill the empty bowl in the freezer for 10 - 15 mins prior if you can).
2 With clean hands, quickly smoosh the butter into flour, or use pastry blender with an up-down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds. (littlebrownnote: Try to work quickly because heat is your enemy! You want the butter to stay chilled and firm). These lumps will help make your crust perfectly flaky.
3 Slowly start adding ice water to the mixture and stir lightly with a fork. Squeeze a handful of dough to see if it holds together. Mix in more water as needed.
4 Divide the dough in half and make 2 chubby discs about 5” across. Wrap each disc in plastic wrap and chill for at least 1 hour. You can keep chilled for up to 3 days.
5 For the fruit filling- Combine peach slices, sugar, nutmeg and lemon zest in a bowl. Mix so that fruit is evenly coated.
6 Roll out the dough to about 14” in diameter and about 1/4” thick. Place on a parchment lined sheet pan.
7 Spread fruit in desired pattern in the middle of the dough, leaving a 2” - 3” border around the edges. Fold the edges of the dough up and over the filling and overlap slightly as you work around the edges.
8 Chill in the fridge for 30 mins until the dough is firm. Preheat oven to 425° f.
9 Lightly brush some of the egg wash over the edges, and sprinkle with sugar.
10 Bake for 10 mins, then reduce oven to 375° f and bake for another 30 mins until crust is a gorgeous golden brown.
11 Let cool for 15 mins before digging in. Serve with some vanilla ice-cream or whipped cream (drool…). You’ll be pretty damn impressed with yourself.