Cube: Cut butter into small cubes, place on a plate and put in the freezer for 5-10 minutes
Mix: Sift flour and sugar into a food processor. Add butter and pulse until it develops a crumbly texture (you can also use a pastry cutter).
Dough: Combine the salt with ice water (make sure it’s icy!), then add it to the food processor and pulse until it forms a shaggy dough.
Knead: Turn the dough out onto a lightly floured surface and lightly knead it to form the dough into a ball. If it feels too dry, add water 1 teaspoon at a time. If it feels to wet, add a bit more flour. Wrap dough in beeswax wrap or plastic wrap and refrigerate for 1-2 hours.
Egg wash: Crack egg into a small bowl and whisk for egg wash. Set aside.
Coat: In a medium bowl, combine sliced peaches (or other stone fruit), sugar, arrowroot flour, cinnamon, salt and thyme and gently fold until peaches are fully coated.
Prep: Once you’re ready to make the galette, remove dough from fridge and let it sit at room temperature for 15-20 minutes. It should still be cold, but malleable. Preheat oven to 350 degrees F.
Roll it out: Unwrap your dough and place between two sheets of parchment paper. Gently roll out the dough until it forms a round disc about 12 inches in diameter. It should be about ¼ inch thick. You can cut any frayed edges to form a clean edge (optional). Don’t remove the bottom piece of parchment paper – you’ll bake it on the parchment paper.
Build: Starting about 1 ½-2 inches in from the outer edge of the crust, start placing the fruit slices in a circular pattern with each slice overlapping the previous. You will likely make 2-3 circles depending on the size of your galette.
Fold: Gently fold the edges of dough over the outer ring of fruit. The edges will overlap in some places, that’s okay.
Complete: Generously brush the crust with egg wash and sprinkle with turbinado sugar and some fresh thyme.
Bake it: Transfer the galette with the parchment paper to a baking sheet and bake for 60-70 minutes or until the crust is golden brown.
Enjoy: Serve warm with a scoop of ice cream (optional, but sounds delicious). Enjoy!
PREP AHEAD: You can prep the crust in advance and store it in the fridge (or freeze it!) until you’re ready to roll it out. LEFTOVERS/STORAGE: Store this galette in an airtight container in the fridge for up to 5 days. Reheat in the microwave. NUTRITION NOTES: This summer Peach Galette is an indulgent dessert. While it is fruit based, it is made with a pie crust and the filling is sweetened and which contribute fat and added sugar. That’s not to say this Peach Galette can’t be part of a balanced diet, just be mindful of portion sizes. SERVING SUGGESTIONS: This Peach Galette is amazing with a dollop of ice cream or great enjoyed on its own!