The Best Peach Galette Recipe

We’re back in Colorado now and the peaches right over the pass in Paonia are perfect. So we made the drive from Crested Butte over Kebler Pass to Orchard Valley to pick pounds of these gorgeous peaches. Calla loved telling all the people she met at the orchard that she just got back from Michigan where she picked blueberries!

We drive over to Paonia each August to pick the famous peaches. I freeze the majority of them in slices so that we can have peaches in our smoothies all winter. I also freeze some for pies, etc. I made this Peach Galette Recipe with this round of peaches.

Read more for the Best Peach Galette Recipe…Paonia Peach Galette

Galette Dough (I always use the flaky pie crust recipe from How to Cook Everything)

1 1/8 cups all purpose flour, plus some for dusting work surface

1/2 teaspoon salt

1 teaspoon sugar

8 tablespoons cold, unsalted butter, cut into 8 pieces

about 3 tablespoons ice water, plus more if necessary

– Combine flour, salt, sugar in the container of food processor; pulse once or twice, add butter and pulse until blended and looks like cornmeal. Or use pastry cutter to blend in the butter by hand.

– Place mixture in bowl and sprinkle with the water, gradually gather mixture into a ball. Wrap in plastic and freeze for 10 minutes or refrigerate for 30 minutes.

–Roll out dough in to a circle on floured work surface. For a galette, roll out on an 18 inch square piece of parchment paper. Transfer the dough and parchment paper onto a baking sheet.

Peach filling

1/2 cup sugar

3 tablespoons flour

1/2 teaspoon cinnamon

1 teaspoon lemon juice

6 soft peaches, peeled and sliced in 1/2 inch thick wedges

– Combine peaches, sugar, flour, cinnamon, and lemon juice. Place in the middle of the rolled out dough. Leave 2 inch border, then fold the dough over. You can put an egg wash on the dough and sprinkle with sugar

– Bake at 425 for 30 minutes, then another 25 minutes at 375.

Enjoy!

–Melissa

all images by Melissa