- 1 3/ 4 cup pastry flour (or all purpose flour)
- 2 tablespoon sugar
- 1/ 4 teaspoon salt
- 6 tablespoon cold butter, cut into cubes
- 1/ 4 cup ice cold water
- 6 ripe peaches, cored and sliced
- 1/ 2 cup granulated sugar
- 1/ 4 teaspoon vanilla extract
- 1 egg, whisked with a pinch of salt
- vanilla ice cream, to serve
Mix the flour (minus 2 tbsp), salt and sugar in a food processor.
Pulse with the very cold butter until the size of pearls, or a coarse crumble.
Gradually add the water until the dough comes together, careful not to over mix.
Wrap and refrigerate the dough for 1 hour.
Prepare peaches and toss with 2 tbsp flour, vanilla, and sugar.
Roll dough into an 11-inch circle, and transfer to a sheet tray lined with parchment paper.
Spread the remaining 1 tbsp of flour on the bottom of the dough.
Carefully place peaches in the center of the dough, leaving at least a 1-inch rim around the edge.
Fold the edge in over the fruit, to create a border around the galette.
Refrigerate for 30 minutes, or freeze for 10 minutes so that the dough can become firm again. This will help the dough not to spread in the oven.
Preheat the oven to 400℉. Bake for 40 minutes, or until the peaches are cooked and the crust is a light golden brown.
Top with vanilla ice cream.