Late Summer Peach Galette

Ingredients

• All-purpose flourbakery190 g
• Cold unsalted butterdairy140 g
• Ice waterpantry60 ml
• Ripe peachesproduce5
• Brown sugarpantry60 g
• Lemonproduce1
• Cornstarchpantry1 tbsp
• Flaky saltspicepinch

Method

1. 1

   Cut butter into flour with a pinch of salt until pea-sized. Add ice water just until the dough holds. Chill 1 hour.

2. 2

   Toss sliced peaches with sugar, lemon zest, juice, and cornstarch.

3. 3

   Roll dough into a 32 cm round. Pile fruit in the center, leaving a 5 cm border, and fold the pastry over itself.

4. 4

   Brush with cream, sprinkle sugar, and bake at 200°C until the juices run thick and the crust is deeply golden, 40–45 minutes.

5. 5

   Rest 20 minutes. Finish with flaky salt.