I’ve discovered that having pie dough in your freezer is an amazing gift. It makes it so easy to whip up a freeform galette one night after work and not have to wait for dough to sit in the fridge for an hour.
The time saved with this galette made it easier to arrange these (AMAZING, JUICY, PERFECT) peaches into a beautiful concentric circle design. I started from the outside, about 1-2 inches from the edge of the dough and worked inwards. Of course, it would be just as delicious dumping the peaches as is.
Keep enjoying peaches while you can! This was the perfect finish to a weeknight BBQ.
- Single pie crust, unbaked (see blood orange custard pie recipe)
- 1 tsp flour
- 4 large peaches, thinly sliced
- 1/4 cup plus 1 tsp sugar
- Juice of half a lemon
- 1/4 tsp cinnamon
- 1 1/5 tbsp arrowroot powder
- 2 pinches sea salt
- Egg wash (1 egg mixed with a bit of cold water)
- Raw sugar to garnish
Preheat oven to 425F.
Roll out pie dough to about 12 inches in diameter and carefully transfer to a parchment lined baking sheet. Mix 1 tsp sugar and flour in the middle of the dough to absorb extra juices.
In a large bowl, mix together sliced peaches, 1/4 cup sugar, lemon juice, cinnamon, arrowroot and salt. To make the concentric circle design, start arranging peaches slightly overlapping on the outside of the dough, about 1-2 inches from the edge, continuing in slightly overlapping circles until you reach the centre.
Fold up the dough edge over the outside layer of peaches, pinching the bottom edge of the galette to make sure it all stays together. Refrigerate for 30 minutes.
Brush with egg wash and sprinkle pastry with raw sugar for garnish.
Bake at 425F for 20 minutes, until pastry is set and is beginning to brown. Lower oven temperature to 375F and bake for 30-35 minutes until pastry is brown and juices are bubbling. Allow to cool for 2 hours.