Peach & Sage Galette! Perfectly Peachy!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • For the Crust:
  • Single 9" dough
  • ¾ cup plus ⅔ AP flour
  • ½ tsp. salt
  • 1 tbsp. granulated sugar
  • 1 tsp. vinegar (can sub apple cider vinegar)
  • 8 tbsp. unsalted butter cubed and cold (1 stick)
  • 2-4 tbsp. ice water
  • For the Filling:
  • 3 medium peaches still firm (or 2 large)
  • 1 tbsp. AP flour
  • ½ tsp. salt
  • 1 tsp. tapioca starch (can sub corn starch or arrowroot starch)
  • 3 tbsp. brown sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. sherry vinegar (can sub apple cider vinegar)
  • 1 tbsp. chopped fresh sage, plus sage leaves for crust
  • 1 large egg beaten plus 1 tbsp. of water (for the egg wash)
  • Course sugar for crust garnish
Instructions
  1. For the Crust:
  2. In the bowl of a food processor fitted with the s-blade, combine the flour, sugar and salt and pulse a few times to combine. Sprinkle the cold cubed butter over the top of the flour and pulse about 30 times in 2 second intervals until a crumbly sand like texture is formed. Not too fine though.
  3. Next while the machine is running add the vinegar and the ice water a tbsp. at time until a dough ball forms. If some bits remain that is ok, you can stick together. Turn the dough out on on plastic wrap and shape into about a 6 inch disk. Cover completely and chill for 2 hours, up to 3 days in the fridge or freeze for up to 3 months.
  4. For the Filling:
  5. Pre-heat the oven to 375 degrees and grab a baking sheet and set aside. Pull the dough out of the fridge to sit at room temp while you prepare the filling. Half and pit the peaches, no need to peel, I didn't, and slice thinly and place in a medium bowl. Toss the sliced peaches with the flour, tapioca starch and salt to coat. Add the vanilla extract and sherry vinegar and toss. Add in the brown sugar and stir to combine. Next stir in the chopped fresh sage. Set aside.
  6. Assemble the Galette:
  7. On a piece of parchment paper roll out the dough using a rolling pin lightly coated in flour. Roll into around 10-12 inch round about a ¼-1/8 of inch thick. Next add the peaches with their juices onto the dough leaving about an 1 to 1.5 inch border around. Fold over the edges of the dough in towards the center over the peaches. Brush the edges of the crust with the egg wash. Place some of the reserved full sage leaves around the border of the crust. Brush over with with egg wash. Sprinkle some course sugar around the edge of the crust.
  8. Gently pull the Galette still on the parchment paper onto the baking sheet. Place in the oven on the middle rack and bake for 40 to 50 minutes, rotating halfway through until the edges of the crust are a golden brown and the juices are bubbling. Remove from oven place sheet pan on cooling rack. Allow to Galette to cool at room temp for about 20 minutes before slicing so the juices can set. Serve warm or at room temp. Enjoy with a scoop of vanilla ice cream or whipped cream if you are feeling saucy!
  9. Store leftovers covered at room temp for 2 days or in the fridge for 3-4 days.
  10. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/07/18/peach-sage-galette-perfectly-peachy/