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Prep Time:20 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 50 minsServings:8Yield:8 slicesJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 50 minsServings:8Yield:8 slices
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:8
Servings:
8
Yield:8 slices
Yield:
8 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupall-purpose flour¾cupwhole-wheat pastry flour¼teaspoonsalt6tablespoonssugar plus 1 teaspoon, divided6tablespoonscold unsalted butter, cut into small cubes½teaspooncider vinegar4 to 6 tablespoons ice water, as needed1 ¼teaspoonsvanilla extract, divided1tablespooncornstarch4cupssliced peeled peaches (about 1 1/2 lbs. peaches)¼cuppeach preserves1large egg white1tablespoonwater
Cook Mode(Keep screen awake)
Ingredients
1cupall-purpose flour
¾cupwhole-wheat pastry flour
¼teaspoonsalt
6tablespoonssugar plus 1 teaspoon, divided
6tablespoonscold unsalted butter, cut into small cubes
½teaspooncider vinegar
4 to 6 tablespoons ice water, as needed
1 ¼teaspoonsvanilla extract, divided
1tablespooncornstarch
4cupssliced peeled peaches (about 1 1/2 lbs. peaches)
¼cuppeach preserves
1large egg white
1tablespoonwater
DirectionsPreheat oven to 350 degrees F. Pulse all-purpose flour, pastry flour, salt and 2 tablespoons sugar in a food processor until combined, 3 to 4 pulses. Add butter; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add vinegar, 4 tablespoons ice water and 1/4 teaspoon vanilla; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a piece of plastic wrap; gently press into a 4-inch disk. Cover with additional plastic wrap. Carefully roll the dough (between the plastic) into a 12-inch round. Place in the freezer for 5 minutes.Remove the dough round from freezer; remove and discard the top piece of plastic wrap. Line a baking sheet with parchment paper. Invert the dough onto the prepared baking sheet; remove and discard the remaining plastic wrap.Combine cornstarch and 4 tablespoons sugar in a large bowl. Add peaches, peach preserves and the remaining 1 teaspoon vanilla; stir to completely coat.Mound the peach mixture in the center of the dough round, leaving a 3-inch border. Fold the dough edges up and over the peaches, pleating as you go and leaving about a 5-inch-diameter circle of exposed peaches in the center.Whisk egg white and water in a small bowl; brush over the dough edges. Sprinkle the edges evenly with the remaining 1 teaspoon sugar.Bake the galette until the crust is golden brown and the filling is bubbly, 55 minutes to 1 hour. Remove the galette from the parchment paper and transfer to a wire rack. Let cool for at least 30 minutes and up to 1 hour before slicing and serving.TipsTo make ahead: Refrigerate the 4-inch disk (before rolling) for up to 3 days. Bring to room temperature before rolling.Originally appeared: EatingWell.com, April 2020
Directions
Preheat oven to 350 degrees F. Pulse all-purpose flour, pastry flour, salt and 2 tablespoons sugar in a food processor until combined, 3 to 4 pulses. Add butter; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add vinegar, 4 tablespoons ice water and 1/4 teaspoon vanilla; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a piece of plastic wrap; gently press into a 4-inch disk. Cover with additional plastic wrap. Carefully roll the dough (between the plastic) into a 12-inch round. Place in the freezer for 5 minutes.Remove the dough round from freezer; remove and discard the top piece of plastic wrap. Line a baking sheet with parchment paper. Invert the dough onto the prepared baking sheet; remove and discard the remaining plastic wrap.Combine cornstarch and 4 tablespoons sugar in a large bowl. Add peaches, peach preserves and the remaining 1 teaspoon vanilla; stir to completely coat.Mound the peach mixture in the center of the dough round, leaving a 3-inch border. Fold the dough edges up and over the peaches, pleating as you go and leaving about a 5-inch-diameter circle of exposed peaches in the center.Whisk egg white and water in a small bowl; brush over the dough edges. Sprinkle the edges evenly with the remaining 1 teaspoon sugar.Bake the galette until the crust is golden brown and the filling is bubbly, 55 minutes to 1 hour. Remove the galette from the parchment paper and transfer to a wire rack. Let cool for at least 30 minutes and up to 1 hour before slicing and serving.TipsTo make ahead: Refrigerate the 4-inch disk (before rolling) for up to 3 days. Bring to room temperature before rolling.
Preheat oven to 350 degrees F. Pulse all-purpose flour, pastry flour, salt and 2 tablespoons sugar in a food processor until combined, 3 to 4 pulses. Add butter; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add vinegar, 4 tablespoons ice water and 1/4 teaspoon vanilla; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a piece of plastic wrap; gently press into a 4-inch disk. Cover with additional plastic wrap. Carefully roll the dough (between the plastic) into a 12-inch round. Place in the freezer for 5 minutes.
Remove the dough round from freezer; remove and discard the top piece of plastic wrap. Line a baking sheet with parchment paper. Invert the dough onto the prepared baking sheet; remove and discard the remaining plastic wrap.
Combine cornstarch and 4 tablespoons sugar in a large bowl. Add peaches, peach preserves and the remaining 1 teaspoon vanilla; stir to completely coat.
Mound the peach mixture in the center of the dough round, leaving a 3-inch border. Fold the dough edges up and over the peaches, pleating as you go and leaving about a 5-inch-diameter circle of exposed peaches in the center.
Whisk egg white and water in a small bowl; brush over the dough edges. Sprinkle the edges evenly with the remaining 1 teaspoon sugar.
Bake the galette until the crust is golden brown and the filling is bubbly, 55 minutes to 1 hour. Remove the galette from the parchment paper and transfer to a wire rack. Let cool for at least 30 minutes and up to 1 hour before slicing and serving.
Tips
To make ahead: Refrigerate the 4-inch disk (before rolling) for up to 3 days. Bring to room temperature before rolling.
Originally appeared: EatingWell.com, April 2020
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Nutrition Facts(per serving)273Calories9gFat45gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
