This perfect peach galette is easy and doesn't require making a whole pie. Fast for a weeknight dessert.
Keyword: gallette, peach desserts
For the dough
2 ½cupsall-purpose flour
6Tbspunsalted butter,chilled and cut into cubes
¾cupvegetable shortening cut into small cubes
For the filling:
1tsp fresh lemon juice
3ripe peaches, cut into ½" wedges
1Tbspturbinado sugar, optional
Make the pie crust.
Combine the flour, salt, butter, and vegetable shortening into a food processor. Pulse until just combined (be careful to not overprocess). Add ice water and pulse until the dough comes together.
On a floured surface, form the dough into a ball by rolling it around on itself a couple of times. Divide the two into two smaller balls and flatten out the balls to form two disks. Cover in plastic wrap and place in the refrigerator to firm up for at least 30 minutes.
Make the filling.
Preheat oven to 375 degrees Fahrenheit.
In a medium-sized bowl, combine all of the filling ingredients together.
Take one of your galette crusts out of the refrigerator and on a floured surface, roll out dough to a 14" circle that's about ⅛" thick. Don't worry if the edges are scraggly. That's perfect for a galette! Place dough on parchment paper-lined baking tray.
Place your peach mixture in whatever design you'd prefer or toss them all in the middle, leaving about a 1-1 ½" border on the outside. Fold the crust border over peaches about ½" to an inch, crimping the ends together as needed to hold the dough in place.
Use pastry brush to coat crust with egg wash and sprinkle with turbinado sugar on edges.
Bake for 25-30 minutes or until crust is golden brown and peaches are bubbly. Let cool for a few minutes before slicing and enjoying!
This is best served hot with a dollop of whipped cream or a scoop of vanilla ice cream; however, if you store it in an airtight container over night, it can also be delicious for breakfast the next day. Eat cold - or stick in the microwave for just a few seconds.