A simple and delicious SUMMER PEACH GALETTE RECIPE
2tablespoonCoarse sugaror regular if that is all you have
cherry simple syrup for brushing on top of the peaches after they are done baking. You can also use a regular simple syrup.This is for a more dressed up galette. It is optional but really good. For the cherry simple syrup recipe
Slice your peaches. You want to slice your peaches to a width of about ⅛ inch. You also want to choose the least ripe peaches you can find since you want them to hold up in the baking process. Save your super ripe peaches for eating as is.
Next you want to roll out your dough. Now you can start with store bought pie crust or make your own.
Place your rolled out dough on to a large baking pan.
Add your sliced peaches.
I like to take my sliced peaches and start placing them in the center first, making sure they are all facing the same direction, like in the picture above. Then I place another row of peach slices outside of the center but making them face the opposite direction of the the peaches in the center. This is not necessary but makes the galette look pretty!
You are then going to start to fold your pie crust over the peaches. When you do this, make sure you cover only half of the outer row of peaches.
Finish folding in the sides of your pie crust.
Brush the folded crust with an egg wash. Take 1 egg beat it and then brush this on the crust.
Sprinkle some turbinado sugar (a raw coarse sugar) on top of the egg wash on the crust. This adds a nice sweet crunch to the finished crust and tastes so good. If you don't have this type of sugar any sugar will work fine.
Bake for 25-30 minutes or until the crust is golden brown
Once out of the oven, brush the peaches with the cherry simple syrup, or regular simple syrup. you want to brush that on when the peaches come out of the oven and are still hot.