Peaches and Cream Galette
Peaches and Cream Galette a no-fuss buttery, flaky pie crust, fresh juicy peaches, with a honey creme fraiche filling and drizzle over top.
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Servings: 8
Equipment
- food processor, pastry cutter, or use your hands
- plastic wrap
- Rolling Pin
- parchment paper
- cookie sheet
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp sugar
- ½ tsp salt
- 4 tbps ice water
- 1 stick butter cold, cubed
- 1 egg plus 1tsp water
- course sugar like cane sugar
- 2½ ounces creme fraiche
- 1 tbsp honey
- 2 fresh ripe peaches thinly sliced
Instructions
- In a food processor (or using a pastry cutter or your hands), combine flour, sugar, and salt. Add ice water, pulse until dough forms (It will be crumbly).Pulse a few times to mix. Add in cubed butter. Pulse until small pea-sized balls form.
- Turn dough out onto a floured surface. Pat dough together and form dough into a disc shape. Wrap the dough in plastic wrap and place in the refrigerator for 2 hours (it will keep in the refrigerator for up to 4 days).
- After the dough has chilled, preheat oven 375°F.Thinly slice your peaches. Mix together creme fraiche and honey. Remove the dough from the refrigerator and place on a floured surface. Roll the dough out, then fold edges in to make a square shape (this forms the deliciously flaky crust). Roll the dough back out to a large round shape (doesn't have to be perfect). The crust should be about 1/8 inch in thickness. Carefully transfer to a parchment paper lined cookie sheet to assemble.
- Spoon ½-¾ of the creme fraiche mixture onto your crust, leaving an inch to an inch and a half of room around the edges. The remaining creme fraiche mixture will be used to drizzle on at the end. You can place it in the refrigerator until ready to use. Arrange peaches over the creme fraiche. Fold the crust over the peaches. In a small bowl, beat one egg with 1 teaspoon water. Brush mixture over the crust to create a golden, glossy, beautiful crust. Sprinkle with coarse sugar, if desired.
- Bake 30-35 minutes or until the crust is golden. Let cool slightly, drizzle with remaining creme fraiche, serve warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for 4 days.