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When it comes to making the perfect galette dough, the temperature of your ingredients plays a crucial role in achieving a tender and flaky crust. Start by using ice-cold water to ensure the fat remains solid during mixing. This creates pockets of steam as the galette bakes, resulting in a beautifully flaky texture.

Chilled Galette with Peach

Discover the ultimate summer dessert with this Chilled Peach Galette Delight. This rustic tart is perfect for showcasing juicy, ripe peaches, offering a refreshing twist on a classic favorite. Easy to make, this free-form galette combines a flaky crust with a luscious peach filling, making it an ideal treat for warm days and outdoor gatherings. Celebrate the season's bounty with this delightful recipe that captures the essence of summer in every bite.
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon sea salt

2 tablespoons granulated sugar

½ cup unsalted butter, chilled and cubed

5 to 6 tablespoons ice-cold water

3 medium ripe yellow peaches, pitted and sliced

2 tablespoons packed brown sugar

1 teaspoon pure vanilla extract

Zest of 1 lemon

1 teaspoon cornstarch

¼ teaspoon ground cinnamon

1 egg, beaten (for egg wash)

Fresh mint leaves, for garnish

Instructions
 

Prepare the Dough: In a large mixing bowl, whisk together the flour, sea salt, and granulated sugar until well combined. Add the cubed, chilled butter into the mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

    Form the Dough: Gradually add ice-cold water, one tablespoon at a time, mixing with a fork after each addition until the dough begins to hold together. Once incorporated, gather the dough and shape it into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.

      Prepare the Filling: While the dough chills, prepare the peach filling. In a medium bowl, combine the sliced peaches, brown sugar, vanilla extract, lemon zest, cornstarch, and ground cinnamon. Gently toss everything together until the peaches are well coated in the mixture. Let sit for 10-15 minutes to allow the flavors to meld and juices to develop.

        Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ¼-inch thick. Carefully transfer it to a parchment-lined baking sheet to prevent any sticking.

          Assemble the Galette: Spoon the peach filling into the center of the rolled-out dough, leaving a generous 2-inch border around the edges. Gently fold the edges of the dough over the peaches, creating pleats as you go to give it a rustic appearance.

            Apply Egg Wash: Using a pastry brush, lightly coat the exposed dough edges with the beaten egg. This will help achieve a beautiful golden color during baking.

              Chill the Galette: Place the assembled galette back in the refrigerator for about 20 minutes. Chilling it helps the crust retain its shape and ensures a flakier texture when baked.

                Bake: Preheat your oven to 375°F (190°C). Bake the galette for 30-35 minutes, or until the crust is golden brown and the peach filling is bubbling enticingly.

                  Cool and Chill: Once out of the oven, let the galette cool on the baking sheet for about 10 minutes. After that, carefully transfer it to a cooling rack. Chill in the refrigerator for at least an hour before serving to enhance the refreshing experience.

                    Serve: When ready to serve, slice the chilled galette into wedges and garnish with fresh mint leaves on top for a burst of color and flavor. Delight in this refreshing summer treat!

                      Prep Time: 40 minutes | Total Time: 2 hours | Servings: 8