Fresh Peach Galette

Name: Fresh Peach Galette
Total time: 95
Yield: 8
Ingredients: 2.5 cups all-purpose flour; 0.5 teaspoon salt; 0.5 cup iced water; 0.25 teaspoon vanilla extract; 2 sticks butter (such as Plugra®), cut into small cubes; 3 peaches, cut into 1/4-inch slices, or more to taste; 0.25 teaspoon salt; 0.25 cup white sugar; 0.5 teaspoon vanilla bean paste; 0.5 teaspoon cornstarch

Recipe by HewnBread from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

8 servings

•

2.5 cups all-purpose flour
•

0.5 teaspoon salt
•

0.5 cup iced water
•

0.25 teaspoon vanilla extract
•

2 sticks butter (such as Plugra®), cut into small cubes

•

3 peaches, cut into 1/4-inch slices, or more to taste
•

0.25 teaspoon salt
•

0.25 cup white sugar
•

0.5 teaspoon vanilla bean paste
•

0.5 teaspoon cornstarch

Instructions

To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.