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Ingredients
    Galette Dough (makes 2)
  • 2 1/2 cups (312 grams) unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 pounds (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup cold water
  • 1 cup ice
  • 1/4 cup cider vinegar
    Brown Sugar Peach Filling (makes 1)
  • 5 ripe peaches, pits removed and thinly sliced (skins on)
  • ¼ cup C&H® Dark Brown Sugar
  • 2 1/2 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons heavy cream
  • 2 tablespoons C&H® Turbinado Cane Sugar
    Brown Sugar Whipped Cream
  • 1 cup heavy cream
  • ¼ cup C&H® Dark Brown Sugar
  • 1/2 teaspoon vanilla extract
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Instructions
Prep Time: 60 minutes / Cook Time: 45 minutes / Yields: 2 galettes
For the Galette Dough
Step 1

Stir the flour, salt and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).

Step 2

Combine the water, ice and cider vinegar in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the mixture over the dry ingredients, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

Step 3

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month. This recipe makes two galettes, so I always half of the dough in the freezer so I can easily make one later.

Brown Sugar Peach Filling
Step 1

Preheat oven to 400°F.

Step 2

Place sliced peaches in a large bowl. Sprinkle C&H® Dark Brown Sugar, flour, lemon juice, vanilla and salt. Toss with a fork until peaches are evenly coated.

Step 3

Remove one chilled dough round from fridge and roll out to 1/8-inch thick on a floured surface. Transfer to a parchment paper-lined baking sheet.

Step 4

Arrange peach slices in a circle, leaving a two-inch border.

Step 5

Fold the uncovered dough over the peaches in an overlapping fashion, leaving some of the center exposed. The nice thing about galettes is that it doesn’t have to be perfect!

Step 6

Refrigerate for 20 minutes until the galette firms up.

Step 7

Remove from the fridge and brush crust with heavy cream. Sprinkle with C&H® Turbinado Sugar.

Step 8

Bake for 40-45 minutes until crust is golden brown.

Brown Sugar Whipped Cream
Step 1

Combine the heavy cream, C&H® Dark Brown Sugar and vanilla extract in the bowl of a stand mixer. Beat on high for 3-4 minutes, until stiff peaks form. Spoon on sliced galette when serving.

Additional Tips

Dough can be made ahead 2-3 days and kept in the fridge, or frozen for several months. Galette can be made the night before and stored in a sealed container or plastic wrap at room temperature.

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Recipe by

Kelly Huibregtse

@asideofsweet

Kelly Huibregtse is the mind behind A Side of Sweet, a San Francisco life and style blog. A Side of Sweet features easy-to-follow recipes, entertaining tips, beautiful photography, and style inspiration. Whether you are looking for a decadent dessert or a healthy dinner option, chances are you can find it at asideofsweet.com