An Easy & Rustic Peach Galette

This open-faced pie is a simple way to enjoy the freshest fruit in season. Anything you pick up at the farmers’ market can be thrown in. And with less crust and more fruit, this recipe is a healthier spin on a classic dessert. There are plenty of jobs for tiny hands, too, including making and rolling out the dough, mixing the filling and crimping the crust.

Serves: 6

1 cup unbleached all-purpose flour
½ teaspoon kosher salt
1 teaspoon sugar
6 tablespoons cold butter, diced
Ice water (1 to 2 tablespoons)

3 to 4 medium peaches, peeled and sliced (about 3 cups)
Juice and zest of ½ an orange
2 tablespoons cornstarch
1 egg, beaten
¼ cup vanilla sugar*
Sparkling sugar (optional)

1. To make the crust, combine flour, salt, and sugar in a food processor and pulse to combine. Add butter and pulse again until it’s chopped into small pieces and distributed throughout the flour. With the machine running, add the ice water one tablespoon at a time until the dough comes together in a ball (keep the machine running, the dough will come together).

2. Turn out the dough onto a lightly floured surface and gently form into a disc. Wrap in plastic wrap and place in the refrigerator to chill for at least one hour. Once chilled, roll out the dough into a 10-inch circle and place back in the fridge for an additional 20 minutes.

3. To prepare the filling, combine peaches, sugar, orange juice, zest, and cornstarch in a medium bowl; mix gently until peaches are coated and glossy.

4. Preheat your oven to 425 °F. Pour filling in the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust, going all the way around the filling. Brush crust edges with egg and sprinkle with sparkling sugar, if desired. Bake for 20 to 22 minutes, until the crust is golden and the filling just begins to bubble. Allow to cool before slicing (a pizza cutter is the best tool for the job). Serve warm or at room temperature.

*To make vanilla sugar, split a whole vanilla bean lengthwise with a paring knife. Place in a container with 2 cups of granulated sugar; cover and shake to distribute the vanilla throughout. Ideally, set aside for a week or two before using, but it can also be used right away. Store in a cool, dry place for up to a year.


Nutrition info, per serving: Calories: 255; Total Fat: 12 grams; Saturated Fat: 7 grams; Protein: 3 grams; Total carbohydrates: 35 grams; Sugar: 16 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 96 milligrams